Is there a difference between Lantern Festival and Tangyuan? Is there a difference between Lantern F

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It's all the same, but what you eat on the Lantern Festival is called Lantern Festival, and it's usually called Tangyuan

The Lantern Festival is a festival. Tangyuan is a Lantern Festival to eat.

Of course, there is a difference, how can there be no difference in the way it is written? :-

Yes? You say that? What a big difference?

1. The difference in cooking: Tangyuan can generally be used by boiling it in water for 3-5 minutes, while Lantern Festival needs to be boiled for about 10 minutes. In addition to boiling, Lantern Festival can also be fried, steamed, roasted, fried and even made into shreds, but there is only one fixed way to eat tangyuan, which may be related to the softer filling of tangyuan.

2. The difference in practice: The method of tangyuan is to wrap the filling into the noodles after mixing the noodles, and the practice of the Lantern Festival is to dip the filling in water and roll it into a ball on the glutinous rice flour.

3. The difference between taste and taste: the glutinous rice balls are softer and smoother, the water is clearer, the taste is more delicate and smooth, and the filling will also form a quicksand filling, while the boiled Lantern Festival because the glutinous rice noodles are mixed into the soup, the soup becomes viscous and turbid, like rice soup, and the taste will be more chewy and chewy, which is the taste and temperament of the north.

1. Different distribution areas: In most northern regions, people call it Lantern Festival; On the contrary, in the southern region, many people call it tangyuan. This regional difference is a bit like the difference between wontons in the north and shoshou in the south, as well as the difference between the wontons in the two regions.

2. The original trapped branch materials are different: first of all, the outer skin of the two brothers, although they are made of glutinous rice feet, but the skin of the Lantern Festival is dry glutinous rice flour, and the skin of the rice balls is made of glutinous rice flour, so the water contained in the Lantern Festival is much less than that of the rice balls.

3. Different fillings: Lantern Festival was first based on assorted stuffing and jujube paste stuffing. The assorted filling is a mixture of sugar, roses, sesame seeds, bean paste, yellow cinnamon, walnut kernels and nuts, so that it looks very similar to the five-kernel filling in the mooncakes we often eat.

The rice balls were originally based on black sesame seeds, bean paste, walnut kernels, nuts and jujube paste.

With the development of society, people's tastes have become more and more picky, and in order to cater to most people's curiosity about fresh food, Lantern Festival and Tangyuan have also broken the shackles of traditional fillings.

Storage is different. Glutinous rice balls: quick-frozen packaging, long shelf life.

Lantern Festival: On-site production, sold on the day.

Eat differently. Glutinous rice balls: Clear broth for 3-5 minutes.

Lantern Festival: muddy soup for more than 10 minutes.

The surface of the Lantern Festival is floating powder, and the outer layer of glutinous rice flour is very easy to absorb water and moisture, so it is best not to use it for more than two or three days, and it should be used as soon as possible. The glutinous rice balls have a long shelf life, which can reach half a year to one year, and can be frozen and taken at any time.

The filling is different. The glutinous rice balls are filled with warm water and glutinous rice noodles, filled with black sesame seeds, five kernels, bean paste, and jujube paste, and wrapped by hand. The Lantern Festival filling is hard, and the Lantern Festival is to pour the above filling, pour a little water, and roll it on the dry glutinous rice flour.

Add water, roll again, roll bigger and bigger, layer by layer, and finally it is the Lantern Festival. The appearance of the Lantern Festival is floating powder, and the appearance of the rice balls is smooth.

4.The small volume in the picture is the rice ball, and the large volume is the Lantern Festival.

First, the approach is different.

The Lantern Festival is rolled out, the stuffing is cut into small pieces, placed in a wicker basket covered with a layer of Jiangmi noodles, and constantly sieved and rolled, sprinkling water while sifting and rolling, forming the Lantern Festival. Lantern Festival is only sweet.

The glutinous rice balls are made with glutinous rice and water, and the rice with water is ground with a stone mill, and the glutinous rice flour from the grinding is drained and refrigerated for three or four days, and then water and balls are added, and the skin is made for a few hours. The fillings are sesame seeds, and there are meat fillings, sweet and salty. When cooking, wrap the filling inside like a large wonton and knead it round with your hands.

Second, the food festival is different.

Lantern Festival is the festive diet of the Lantern Festival.

Tangyuan is the Spring Festival and the beginning of the year for southerners.

7. The festival food of the Shangyuan Festival (Lantern Festival) is also a traditional food for southerners to entertain family members and family dinners returning home from afar, and its significance is equivalent to that of dumplings in the north.

The fifteenth day of the first lunar month is the Lantern Festival, also known as the Shangyuan Festival, the Yuan Night, and the Lantern Festival. The first month of the first month is the first month of the lunar calendar, and the ancients called the night "xiao", so the fifteenth day of the first month is called the "Lantern Festival". With the changes of society and the times, the customs and habits of the Lantern Festival have already changed greatly, but it is still a traditional Chinese folk festival.

When the Lantern Festival was formed in the early days, it was only called the fifteenth day of the first month, the first half of the first month or the moon, and after the Sui Dynasty, it was called the Yuan Xi or the first night. At the beginning of the Tang Dynasty, it was influenced by Taoism, also known as Shangyuan, and at the end of the Tang Dynasty, it was occasionally called the Lantern Festival.

But since the Song Dynasty, it is also called Lantern Xi. In the Qing Dynasty, it was also called the Festival of Lights. Abroad, the Lantern Festival is also known as The Lantern Festival.

On the evening of the fifteenth day of the first lunar month, Chinese people have a series of traditional folk activities such as viewing lanterns, eating rice balls, guessing lantern riddles, and setting off fireworks.

1. The production method is different.

Lantern Festival is a stuffing that is solidified and formed, and after it is wet with water, it is put into a basket or roller filled with glutinous rice flour, and water is added while rolling, and it is finished by smiling until it rolls into a round ball shape slightly smaller than a table tennis ball. Glutinous rice balls, just like buns, first make glutinous rice flour into noodles, after proofing for a while, knead them into agents of the same size, and then press them into round flakes by hand (no rolling pin required), and wrap the filling into a round ball.

2. The filling is different.

Compared with the Lantern Festival's "rolling from the inside to the outside", the "outside-to-inside bag" of the dumplings is simpler in operation. Due to the limitations of the production process, the Lantern Festival is not as colorful as the glutinous rice balls in terms of fillings; The fillings of Lantern Festival such as pants are mainly sweet, while the dumplings are sweet and salty, meat and vegetarian, such as black sesame, fruit, bean paste, ham, meat filling, etc.

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The difference between Lantern Festival and Tangyuan:

Lantern Festival and tangyuan actually refer to the same kind of food, both are glutinous rice flour products, with different flavors of fillings in the middle, and the cooking methods include soup, stir-frying, oil, steaming, etc. Due to the difference in the production methods between the north and the south, it is customary to call it "Lantern Festival" in the north and "tangyuan" in the south.

Lantern Festival is also called tangyuan, and there are many other names in history such as "floating yuanzi, noodle cocoon, powder fruit, ingots, soup cakes, round and non-falling corners" and so on. "Lantern Festival" as a food has also been around in China for a long time. In the Song Dynasty, the folk were popular with a novel food eaten during the Lantern Festival.

This kind of food was first called "Fu Yuanzi" and later called "Lantern Festival", and businessmen also called it "Yuanbao". It was not until the Yongle period of the Ming Dynasty that it was officially named "Lantern Festival". When the thief Yuan Shikai was restored and called the emperor, he felt that the word "Lantern Festival" was homophonic to "Yuan Xiao", and Yuan Shikai was suspected of being eliminated, so before the Lantern Festival in 1913, he ordered to prohibit the call "Lantern Festival", and could only call it "Tangyuan" or "Powder Fruit".

The method of making the lantern festival is also different from north to south. The Lantern Festival in the north mostly uses the method of rolling and hand-shaking, while the tangyuan in the south is mostly kneaded with the palm of the hand.

The Lantern Festival made in the north is made on the basis of stuffing. The operation process of the machine to make the Lantern Festival is as follows: first mix the filling, mix evenly and then spread it into large round slices, let it cool and then cut it into cubes smaller than table tennis balls.

Then the stuffing is dipped in water and put into a large sieve, poured with Jiangmi (called glutinous rice in the south) flour, and "sieve" it like a snowball. As the fillings turn into balls when they roll and hit each other, Jiangmi also gets on the surface of the fillings to form a Lantern Festival. The finished Lantern Festival rice noodles are very thin and dry, and the rice noodles absorb water and become mushy when they are cooked.

The gnocchi made in the south are somewhat like dumplings. First, add water to the glutinous rice flour and form a ball (just like when making dumplings and noodles), and let it "wake up" for a few hours. Then mix the various ingredients for the filling and put it in a large bowl for later use (no need to cut it into small pieces like for Lantern Festival).

The gnocchi filling contains more water than the Lantern Festival, which is one of the differences between the two. The process of making gnocchi is also like dumplings, but without a rolling pin. The wet glutinous rice flour is extremely sticky, so I have to pull a small ball of wet noodles by hand and squeeze it into a round shape.

Use chopsticks (or a thin bamboo-shaped tool) to pick a lump of filling and put it on top of the glutinous rice slices, and then turn it with both hands to make a gnocchi. The surface of the well-made gnocchi is smooth and shiny, and some still have a point, like a peach. The skin of the gnocchi already contains enough water, it is very sticky, and it is not easy to preserve, so it is best to eat it freshly.

Lantern Festival and tangyuan are completely different things. It can be said that the north and the south do not have a relationship. The Lantern Festival in the north is made on the basis of filling, and the layer of the Lantern Festival Jiang rice noodles made is very thin, the surface is dry, and the Jiang rice noodles absorb water and become mushy when they are boiled in the pot.

The southern rice balls are completely different, a bit like making dumplings. Good glutinous rice balls are difficult to produce industrially, which is a characteristic that distinguishes it from Lantern Festival.

What is the difference between Lantern Festival and Tangyuan?

What's worth buying is the value of the help you buy.

It's the same food, but Lantern Festival is the name of the ancient people in the past, and modern people call it tangyuan, generally there are solid balls, and there are sesame seeds, peanuts and other glutinous balls that you see now.

One is the festival and the other is the food.

What is the difference between Lantern Festival and Tangyuan?

What's worth buying is the value of the help you buy.

There is a difference between Lantern Festival and Tangyuan, see below

1. The approach is different.

According to the traditional practice, the glutinous rice balls are wrapped, and the surface is relatively smooth and sticky; The Lantern Festival is rolled out, and the surface is dry and soft.

2. The fillings are different.

In addition to the traditional five kernels, bean paste, peanuts, there are also some flowers, coarse grains, and even salty plum vegetables roast meat, mushrooms and fresh meat flavors; On the contrary, the taste of Lantern Festival is relatively uniform, mainly sweet, and the more common ones are black sesame, bean paste, and peanut flavors.

3. Different ways to eat.

The way to eat glutinous rice balls is mainly boiled; Although the Lantern Festival is also boiled as the main cooking method, there are also some areas where it is fried and eaten.

There is a difference because the Lantern Festival is suitable for frying, and the glutinous rice balls are suitable for boiling. The rice balls are wrapped like dumplings, while the Lantern Festival is rolled out with noodles.

No, it's just a different name.

The Lantern Festival is made after the stuffing is done, and then it is dipped in water and strolled around with a dustpan.

After the rice balls are mixed with the noodles, they are wrapped like steamed buns.

What is the difference between Lantern Festival and Tangyuan?

The difference between Lantern Festival and Tangyuan is a minute of knowledge.