Not only are they called differently, but they are also called differently, eaten differently, filled differently and stored differently. Both can be deep-fried, but soup dumplings are best boiled in soup.

The Lantern Festival, also known as the Shangyuan Festival, Xiaozheng Yue, Yuanxi or Lantern Festival, is the fifteenth day of the first month of the lunar calendar every year, and is the last major festival in the Chinese New Year annual custom. The Lantern Festival is one of the traditional festivals in China and the Hanzi Cultural Circle area as well as for overseas Chinese. The first month is the first month of the lunar calendar, and the ancients called the "night" "night", so the first full-moon night of the year on the 15th of the first month is called the Lantern Festival.

Soup dumplings, one of the representatives of traditional Chinese snacks, are ball-shaped food made of glutinous rice flour and so on. They are usually filled with fillings and are cooked and eaten with soup. It is also the most characteristic food of Lantern Festival with a very long history.

According to legend, soup dumplings originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novelty food, that is, with black sesame seeds, lard filling, adding a little sugar, the outside of the glutinous rice flour rolled into a round, cooked, eat sweet and savory, interesting. Because this glutinous rice dumplings cooked in the pot and floating and sinking, so it was first called "floating yuanzi", and later some areas of the "floating yuanzi" renamed soup dumplings.

Soup dumplings originated in China during the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, with black sesame seeds, lard, sugar as raw materials, first of all the black sesame seeds ground into a powder, and then lard, sugar successively into the mixture into a ball to do the filling, the outside of the glutinous rice flour rolled into a round shape, boiled, eat up the sweet and savory, interesting. Because this glutinous rice ball cooked in the pot and floating and sinking, so it was first called "floating Yuanzi", and later the "floating Yuanzi" renamed Tangyuan.