Tangyuan and Yuanxiao are not the same.

Tangyuan: The skin of glutinous rice balls is made from dry glutinous rice flour and water. It has better clumping properties, smoother surface, and clear soup when cooked. And the taste is soft and waxy, and the waxy aroma is not obvious.

Yuanxiao: When cooked, the surface of Yuanxiao will appear "fluffy", the flour will float, and it will dissolve into water when put into the pot, making the soup milky white. And it will expand quickly and become larger than glutinous rice balls. It tastes more chewy and has a prominent aroma of glutinous rice noodles.

Roughly speaking, in the southern region centered on Jiangsu and Zhejiang, those made using the wrapping method are called Tangyuan; in the northern region centered on Beijing, those made using the shaking method are called Yuanxiao. Tangyuan is made from wrappers, with a smooth and sticky skin; Yuanxiao is made from rolls, with a dry and soft surface. The filling of glutinous rice balls is soft, and although it is mainly sweet, there are all kinds of sweet, salty, meat and vegetable dishes; while the filling of Yuanxiao is mostly sweet. Most glutinous rice balls are eaten boiled; many Yuanxiao dishes are fried.

However, whether it is "wrapped" glutinous rice balls or "shaken" Lantern Festival, it is an auspicious custom of the Lantern Festival, which means family reunion, harmony and beauty, harmony and perfection, and sustenance for the new year. The wish for a year of happiness, health and success has been passed down, followed and passed on by people.