Yuanxiao: At the earliest, assorted stuffing and jujube paste were the main stuffing. Assorted stuffing is actually a mixture of white sugar, rose, sesame, red bean paste, yellow cinnamon, walnut kernel and nuts, which feels like the five-kernel stuffing in moon cakes. ?
Tangyuan: Black sesame seeds, red bean paste, walnut kernels, nuts and jujube paste were the earliest. Nowadays, people's tastes are becoming more and more picky. In order to meet the market demand, Yuanxiao and Tangyuaner have also broken the tradition and marched into the fruit taste. In recent years, there have been western-style flavors such as coffee and matcha, which are a bit confusing. ?
2, the production process is different?
Yuanxiao: It is mainly filled with stuffing. First, the stuffing is made and cut into small pieces. Then, the stuffing is placed in a large basket filled with glutinous rice noodles and shaken back and forth (now by machine) until a thick glutinous rice coat is rolled on the outside of the stuffing. ?
Tangyuan: The process of making tangyuan is like wrapping jiaozi. You need to make up the glutinous rice noodles first and wake up thoroughly; Then make stuffing, the water content in the stuffing is more than that in the dumpling stuffing, which can be scattered like dumpling stuffing or kneaded into small balls; Finally, grab a piece of noodles, knead them into pieces, wrap the stuffing inside, and knead them into balls.
3. Is the taste different?
Yuanxiao: The skin is strong and the stuffing is chewy. The boiled soup will be thicker, which is a bit like drinking rice soup.
Tangyuan: the skin is smooth and the taste is delicate. Because there is a lot of water in the stuffing, the stuffing will flow out like quicksand at the moment when it is bitten. Besides, the soup cooked with glutinous rice balls is clearer than Yuanxiao.
4. Different cooking methods?
Yuanxiao: In addition to cooking, Yuanxiao can also be fried, or pulled, steamed or baked. ?
Tangyuan: The eating method is relatively simple, usually boiled.