What is the difference between the essence of Lantern Festival and Tangyuan, please everyone, thank

Lantern Festival and gnocchi are two different things. It can be said that it is due to the different origins of the north and the south. The Lantern Festival made in Beijing is made on the basis of stuffing.

I've seen the operation process of the machine doing the Lantern Festival. First, mix the filling, mix evenly, spread it into large round slices, let it cool, and then cut it into cubes smaller than a ping pong ball. Then put the stuffing into a machine like a big sieve, pour Jiang rice (called glutinous rice in the south) flour, and the machine "sifts" up.

As the fillings turn into balls when they hit each other, the Jiangmi also touches 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 southern gnocchi (called dumplings by the people of Beijing, as they are used in Sichuan) are completely different, a bit like making 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. Now with the quick-freezing process, gnocchi appear in stores.

There are many "genres" of gnocchi in the south, and now the most famous is Ningbo's "black crispy" gnocchi. The so-called "black puff pastry" is a mixture of lard and black sesame powder, and the lard is not pure oil boiled, but "plate oil" taken from the original piece in the pig's stomach. Tear off the omentum on the outside of the "plate oil" and squeeze and rub it by hand, and then mix it with black sesame powder little by little.

This thing is absolute dross from the point of view of modern health care, but it tastes excellent: smooth and glutinous, soft and hot, and worth a try. The softer and smoother the gnocchi, the better, so we are particular about the raw materials of glutinous rice.

Choose varieties with strong stickiness. There is also a saying in the processing technology that "water grinding powder" should be used. That is to say, after soaking the glutinous rice grains in water, they are ground together with the water and rice (like grinding soybean milk), and it is best to grind them with a stone mill.

The ground powder is hung up and drained in a gauze bag, and can be refrigerated for three or four days (it will be sour after a long time). It can be seen that it is difficult to produce good dumplings industrially, which is another feature that is different from the Lantern Festival.

There is no difference at all! The Lantern Festival was originally called Tangyuan, but because Yuan Shikai was in power at that time and avoided it, it was renamed.

The Lantern Festival is a festival when you should eat rice balls in Japan, and you can eat them whenever you want!

It's just that the name is different, when you usually eat it, it's called tangyuan, and when you eat it during festivals, it's called Lantern Festival.

The Lantern Festival is the north, and the tangyuan is the south.

What is the difference between Lantern Festival and Tangyuan?

The main methods are different, the way to eat them is different, the fillings are different, and the storage methods are different, and the two are not the same food.

On the fifteenth day of the first month, eat the Lantern Festival,"Lantern Festival"As a food, it has also been used in our country for a long time. In the Song Dynasty, the folk were popular with a novel food eaten during the Lantern Festival. This food was first called"Floating Yuanzi"Later called"Lantern Festival", the businessman also said in a beautiful name"Ingots" 。

Lantern Festival, that is"Glutinous rice balls"Filled with sugar, rose, sesame, bean paste, yellow cinnamon, walnut kernels, nuts, jujube paste, etc., wrapped into a circle with glutinous rice flour, meat or vegetarian, with different flavors.

Lantern Festival is one of the traditional Chinese snacks and belongs to the festival food customs. The practice of Lantern Festival is based on the filling, mixing the filling first, mixing evenly and then spreading it into large round slices, and then cutting it into cubes smaller than table tennis balls after drying.

Then put the stuffing pieces into a large sieve-like machine and pour the rice noodles on top"Sift"Get up, as the fillings hit each other and the Jiang rice touches the surface of the filling and becomes a ball, it becomes a Lantern Festival. North""Lantern Festival, South"package"Tangyuan, which is a different food for both methods and textures.

It can be boiled, fried, and steamed, which has the meaning of reunion. Shaanxi's glutinous rice balls are not wrapped, but in glutinous rice flour""Formed, or boiled or fried, hot and hot, reunited.

Lantern Festival"As a food, it has also been used in China for a long time. In the Song Dynasty, the folk were popular with a novel food eaten during the Lantern Festival. This food was first called"Floating Yuanzi"Later called"Lantern Festival", the businessman also said in a beautiful name"Ingots"。

Ancient times"Lantern Festival"**Relatively expensive, there is a poem that says:"Distinguished guests hook the curtain to see the royal street, the treasures in the city come for a while. There is no way to go in front of the curtain, and no money can be returned. "

There is no difference, both are the same, and you can also put the trap differently.

Glue pudding is one of the representative snacks of the Han nationality in China and has a very long history. Tangyuan originated in the Song Dynasty, when Mingzhou (now Ningbo City) rose to eat a novel food, that is, using black sesame, lard, white sugar as raw materials, first grinding black sesame seeds into powder, and then lard and white sugar successively put into the mixture to knead into a ball to make filling, the outside is rubbed into a circle with glutinous rice flour, after cooking, it tastes sweet and delicious, and it is funny.

Because this glutinous rice ball is boiled in the pot and floats and sinks, it was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to Lantern Festival. The Lantern Festival symbolizes family reunion, and eating the Lantern Festival means that the family is happy and all the best in the new year. There are many types of glutinous rice balls, and the preparation methods and ingredients vary according to the food culture in different parts of China.

Most southern families have the traditional custom of sitting together as a family on the morning of the Spring Festival. The earliest record of eating Lantern Festival during the Lantern Festival is found in the Song Dynasty. At that time, the Lantern Festival was called "floating yuanzi", "yuanzi", "lactose yuanzi" and "sugar yuan".

Judging from the records of historical materials such as "Pingyuan Continuation", "Guangji of the Year", and "Daming Yitongfu", the Lantern Festival began in the Song Dynasty as a seasonal food for celebrating the Lantern Festival. Because the Lantern Festival must eat "Yuanzi", people use the Lantern Festival to name it.

The difference between Lantern Festival and Tangyuan:

1. Distinguish from the production process: the production of Lantern Festival is cumbersome, and the method of making dumplings is as simple as making dumplings.

The Lantern Festival is more cumbersome and takes longer to make than the rice balls. First, mix the filling, spread it into thin slices, and then cut it into small cubes. Then throw the filling into the Jiangmi (glutinous rice) flour and sprinkle water while rolling until the filling rolls into a ball.

The method of glutinous rice balls is like making dumplings, which is simple and fast. First, add water and form a ball of glutinous rice flour, wait for a few hours to "wake up", pinch a small ball and squeeze it into a round shape, then put the prepared filling in, and knead it into a round ball the size of a table tennis ball.

2. Distinguish from the taste: the Lantern Festival is chewy and the rice balls are delicate and soft.

The surface of the Lantern Festival glutinous rice flour is very thin, the surface is dry, and when it is boiled in the pot, the surface powder becomes mushy due to the absorption of water. The skin of the cooked rice balls is smooth and shiny, so the soup is light and has a delicate and soft taste.

3. Distinguish from the choice of fillings: Lantern Festival commonly used sweet fillings are sweet and sour, salty and spicy.

Lantern Festival generally uses sweet fillings, such as lard bean paste, black sesame seeds, jujube paste, nuts, hawthorn, etc. The fillings of glutinous rice balls are more abundant, sweet, sour, salty and spicy, such as fruit glutinous rice balls, coarse grain glutinous rice balls, diced meat glutinous rice balls and other brands of quick-frozen glutinous rice balls are sold in major supermarkets.

4. Distinguish from the shelf life: Lantern Festival is usually made and sold locally, and the shelf life is short, and the shelf life of the rice balls can be mechanically produced.

The Lantern Festival craft is traditional, basically handmade, requires cold weather, has a very short shelf life, and is mostly made and sold locally, with relatively large limitations. Relatively speaking, with the gradual mechanization of glutinous rice ball production in recent years, the quick-freezing process is adopted, and the shelf life is extended.

But whether it is the Lantern Festival or the tangyuan, the original meaning and shape are closely combined with "reunion", implying that people have a happy life.