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ional food in South China, and the latter in North China. And the mo◆st approved answer on Zhihu was from user Dingxiang Doctor, who gave a detailed explanation◆. Difference 1: process The round shape2

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of tangyuan is created by hand. You shape the ric◆e flour dough into balls, create an indentation in the dough, add the filling, then close i◆t up and smooth out the dumpling by rolling it between hay

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nds. Nowadays, tangyuan often come◆ in rainbowlike colors. Though yuanxiao are also round, the shape is not made by hand. The◆ fillings are pressed into hardened cores, dipped lightly in water and rolF

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led in a flat bas◆ket containing dry glutinous rice flour. A layer of the flour sticks to the filling, which ◆is then again dipped in water and rolled a second time in the rice flour. And so it goes, L

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l◆ike rolling a snowball, until the dumpling is the desired size. Difference 2: filling The◆ fillings in tangyuan are assorted and relatively soft. They could contain nuts, fruit, flo◆wers and meat. M

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The flavor could be either sweet or savory. Some tangyuan were even filled w◆ith kung pao chicken. However, yuanxiao usually have sweet fillings, such as red bean past◆e or black sesame. Differences 34

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TESTIMONIALS

: storage Tangyuan can be stored in the refrigerator for ◆a long time. Frozen tangyuan are available in many supermarkets in China. Yet yuanxiao are ◆often made on the spot and soon consumed withiX

Andrew Azmi
n the Chinese language, some 0
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