1, thousands of miles of different winds, hundreds of miles of different customs. The north has always been used to calling it Yuanxiao, while the south calls it Tangyuan. In fact, there are differences in both production technology and taste. ?

2. The making of the Northern Lantern Festival is both strange and simple. Its craft is to make the stuffing well, cut it into small pieces, and then shake it in a dustpan filled with glutinous rice flour. In the meantime, water should be continuously added to make the stuffing stick more and more glutinous rice flour until the size is moderate. The practice of glutinous rice balls in the south is to add water to glutinous rice flour and form balls, and then mix all the ingredients for stuffing and put them in a bowl for later use. When wrapping glutinous rice balls, grab a small ball of wet noodles by hand, squeeze it into a round shape, pick a ball of stuffing with chopsticks or thin bamboo slices and put it on the glutinous rice slices, and then close it with both hands while turning. ?

3. The advantage of the Northern Lantern Festival is that it has no cracks and is big. The disadvantage is that the stuffing is coarse and rough, and the board is hard. The dumplings in the south are both sweet and salty, with complete vegetables and meat. ?

4. Due to the different practices, the tastes of the two are also different: the soup is thicker after the Yuanxiao is cooked, and the taste is strong and chewy; However, the soup cooked with glutinous rice balls is thin, and the entrance of glutinous rice balls is smooth and soft. ?

5. In addition, the shelf life of the two is also different: the shelf life of quick-frozen dumplings is generally half a year, while Yuanxiao is made of stuffing and rolled noodles, and the dried noodles are easy to fall off, and the shelf life is only 3 to 5 days. ?

6. The eating method of Yuanxiao is also particular. Cooking: Don't use too much water at a time, and put more water, because it is cold and the temperature of Yuanxiao is low, so it is not easy to open the pot. After soaking for a long time, the flour will fall off, resulting in muddy soup. After the water is boiled, order cold water twice, and you can get out of the pot in two or three minutes. The cooked Yuanxiao should be fluffy like cotton wool.