What is the difference between the glutinous rice balls and Yuanxiao eaten during the Lantern Festival?

What is the difference between the glutinous rice balls and Yuanxiao eaten during the Lantern Festival?
Chinese cuisine has always been famous around the world, especially during various traditional festivals, there are all kinds of traditional food. So what is the difference between the glutinous rice balls and Yuanxiao eaten during the Lantern Festival? If you want to know more about the first month of the lunar calendar in 2018, please pay attention to our fortune teller website!

The difference between glutinous rice balls and Yuanxiao

Both Yuanxiao and Tangyuan are made with glutinous rice flour for the skin, and are often filled with sesame seeds, sugar, etc., so it is easy to confuse them, but there are still big differences in their production processes.
1. Rolled Yuanxiao in the North Yuanxiao is much more complicated to make than Glutinous Rice Balls: first, the filling must be mixed, cut into small pieces, rinsed with water, and then thrown into a basket filled with glutinous rice flour to roll. Then, rinsed with water again, and put back into the basket to roll. Repeat this process several times until the filling is covered with glutinous rice flour and rolled into round balls. Due to the different production processes, Yuanxiao tastes coarser than Glutinous Rice Balls. After the Yuanxiao is cooked, the soup will be relatively thick, like glutinous rice porridge, with a soft skin, firm and chewy filling, and rich fruit and rice aroma.
2. The method of making glutinous rice balls is a bit like making dumplings: first add water to glutinous rice flour and knead it into a dough (just like kneading dough when making dumplings), then pinch a small ball of wet dough with your hands and squeeze it into a round shape. Pick up a ball of stuffing and place it on the glutinous rice sheet. Use both hands to turn and close the edges to make a glutinous rice ball. The filling of glutinous rice balls contains more water than that of Yuanxiao, which is one of the differences between the two. The process of making glutinous rice balls is similar to that of making dumplings, but no rolling pin is required. The wet glutinous rice flour is very sticky, so I have to grab a small ball of wet flour with my hands and squeeze it into a round shape. The fillings of glutinous rice balls are richer, covering sweet, salty, meat and vegetarian fillings. On the basis of traditional sweet fillings, diced meat, diced ham and other fillings are added.

Taboos on eating both

1. Since the main ingredients of Yuanxiao or Tangyuan are glutinous rice, which is highly sticky and difficult to digest, and the fillings, whether sweet or salty, are high in calories and fat, experts remind people with gastrointestinal diseases, kidney disease, chronic pancreatitis, the elderly and children with poor digestion, and overweight people to eat less or not eat them.
2. As for how to eat Yuanxiao and Tangyuan, the healthier way is still to boil or steam them, and it is recommended to drink more of the soup used to cook Yuanxiao or Tangyuan when eating. Because glutinous rice flour contains more water-soluble vitamins, it can ensure normal gastrointestinal motility and secretory function of the digestive glands. Most of these vitamins are dissolved in the soup, which is beneficial to the normal digestion and absorption of the human body.

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