Difference between Tangyuan and Lanterns

What is Tangyuan?

Soup dumplings, also known as "soup dumplings" and "floating yuanzi", are one of the representatives of traditional Han Chinese snacks. At the same time, it is also the most characteristic food of the traditional Chinese festival Lantern Festival, which also expresses a kind of yearning and expectation of the ancient people for a happy life According to the legend, the soup dumplings originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province), the rise of a novelty food, that is, with black sesame, lard as a filling, adding a little sugar, the outside of the glutinous rice flour rolled into a round and cooked, eat sweet, soft and sticky, with a long aftertaste.

At the same time, soup dumplings symbolize the reunion of the family, eating soup dumplings also means that in the new year, the family is happy, reunion, so it is the first month of the 15th Lantern Festival essential food.

The difference between soup dumplings and lanterns

Northern Lanterns, is based on the filling, Jiangmai flour for the facade of the production process. The process is simple and easy to learn: first mix the filling, and evenly spread into a large round sheet, and then cut into cubic pieces larger than the size of a ping-pong ball after cooling. Then put the filling into a dustpan, pour on the right amount of rice flour, and shake it up. With the filling in each other in the impact into a ball Jiangmi also stained to the surface of the filling to form the Lantern. Made into the snacks Jiang rice flour layer is very thin, the surface is dry, cooked in the pot Jiang rice flour to absorb water to become paste.

Southern soup dumplings: completely different from the practice of the Lantern, but a bit like dumplings. First of all, the glutinous rice flour with water into a ball, placed a few hours to let it "field" through. Then mix all the ingredients for the filling in a large bowl and set aside (you don't have to cut it into small pieces like you would for a Yuanxiao). The soup dumpling filling contains more water than that of the Yuanxiao, which is one of the differences between the two. The process of wrapping soup dumplings is also like dumplings, but without the use of a dough stick. The wet glutinous rice flour is sticky, so you have to pull a small ball of wet flour by hand and squeeze it into the shape of a disk.

Using chopsticks (or thin bamboo slices) to pick a ball of filling on the glutinous rice sheet, and then using both hands to turn the edge of the mouth to make a ball, rolled into a round shape. The surface of a well-made dumpling is smooth and shiny, and some have a tip, like a peach. However, the skin of the dumplings already contains enough water, very sticky, not easy to keep, it is best to do now eat. Into the 90's, this time there is a frozen process, soup dumplings only appeared in the store supermarket.

Super suitable for touching the fish as well as late-night viewing, full of curtain flowers and shadows of the moon three or five, a bowl of soup dumplings love ten thousand dry.