In fact, Yuanxiao and Tangyuan are very easy to distinguish, not only from the appearance, but also from the boiled soup. The soup will be "turbid" when cooking Yuanxiao, because the raw glutinous rice flour of Yuanxiao absorbs water itself, but the dumplings are different, and the boiled soup is much clearer than Yuanxiao.

If the Lantern Festival is rolled out, jiaozi will be much more "gentle". Every household in the south began to wrap jiaozi in the Lantern Festival. The wrapped jiaozi is soft, which can be described as slippery and delicious.

Tangyuan is mostly cooked and fried; Yuanxiao is mostly fried or cooked. Jiaozi takes a short time to cook, and it will float in about 3 to 5 minutes. The boiled soup is clear soup. It takes a long time to cook Yuanxiao, often more than 10 minute, and the boiled soup becomes turbid because of the water absorption of raw glutinous rice flour.