Fermented Yuanxiao is one of the traditional snacks in the south of the Yangtze River. More than 1 years ago, Pei Yugao added distiller's yeast to traditional Yuanzi to create it. It's characterized by a ball of jade, full of fragrant wine, sweet and refreshing.

Boil the water in the pot, put it in the Lantern Festival and cook until the eggs float and break up. Turn the fire to the minimum and pour in the egg liquid. Turn off the fire and add the distiller's grains. Before eating, add a proper amount of fine sugar.

Put it in the Lantern Festival after the water in the pot boils, and it will not stick to the pot and float until it is mature. When you pour the egg liquid, you must turn to the minimum fire, so that the eggs will spread evenly, which is very beautiful. Finally, turn off the fire when you put the wine into it. The wine will be sour after cooking, and the taste will not be sweet and mellow. Sugar for seasoning can be added according to personal taste after being put into a bowl.

Yuanxiao is one of the traditional snacks in China, which belongs to the food custom of Lantern Festival. The practice of Yuanxiao is based on stuffing, which is mixed first, then spread into large round slices, dried and then cut into cubes smaller than table tennis. Then put the stuffing into a machine like a big sieve, pour the rice flour on it, and "sieve" it. As the stuffing collides with each other, the rice sticks to the surface of the stuffing and becomes spherical, which becomes Yuanxiao. The north "rolls" Yuanxiao and the south "wraps" glutinous rice balls, which are two foods with different practices and tastes.

Lantern Festival is a traditional festival in China, where Yuanxiao is eaten in the north and Tangyuan is eaten in the south. These are two foods with different practices and tastes. Yuanxiao usually only uses vegetarian solid sweet stuffing, cuts it into small pieces, dips it in water and repeatedly rounds it in glutinous rice flour until the size is appropriate, and its surface is dry. Tangyuan fillings are well-prepared. First, glutinous rice flour is made into dough, and the stuffing is wrapped like jiaozi and then kneaded. The taste of glutinous rice balls is more delicate and smooth than that of Yuanxiao.