The latest information about what is the difference between Lantern Festival and Tangyuan

Lantern Festival generally only uses vegetarian solid sweet fillings, and glutinous rice balls are made with very fine rice balls (the fillings are vegetarian and meaty).

Infants under the age of 3 are not suitable for Lantern Festival. Because glutinous rice is sticky, children under 1 year old are likely to stick the Lantern Festival to the esophagus and block the airway, and it is not easy for children aged 1 to 2 to chew the peanuts in the Lantern Festival filling. In addition, children's digestive function is weak, and the swallowing reflex has not yet been developed, even if older children eat Lantern Festival, they should not rush to eat it whole, in case of accidents.

The fillings of tangyuan and lantern festival not only contain sugar, but also contain a lot of solid fat. Rice and steamed buns have almost no fat, but this is not the case with rice balls, and there is even more fat in the filling than sugar. Traditionally, lard is used to make glutinous rice ball fillings, and in the south, lard and meat are used to make salty glutinous rice balls, and lard is used to make sweet glutinous rice balls with various nuts.

Later, products were developed with butter, but in terms of saturated fat, the content was higher than that of lard. In recent years, the new fashion is to replace butter and lard with margarine, or hydrogenated vegetable oil products, but the health effects of this product are much worse than that of lard and butter.

1. The production method is different.

"Lantern Festival" is to "shake" by hand after putting the filling, and the glutinous rice flour used is to soak the glutinous rice and then grind it with a stone mill. The filling is hard and often with a variety of fruit ingredients. Usually the filling is cut into small cubes, then dipped in water and rolled back and forth in a dusty basket until all the filling is wrapped.

Because the surface of the Lantern Festival is also dry powder, it will be mixed with soup after being put into the pot, and it will taste more chewy.

The "glutinous rice balls" are made by grinding wet powder with water. Mix the dough first, then make a round shape, put small pieces of filling, and hold the dough tightly. When glutinous rice flour is wrapped, more oil can be added, and there will be no large fruit particles in the filling, so the glutinous rice balls taste soft and delicate.

2. The appearance is different. The appearance of the Lantern Festival is floating powder, and the appearance of the rice balls is smooth;

3. The taste is different. The Lantern Festival is chewy, and the rice balls are soft and glutinous.

The Lantern Festival, also known as the Shangyuan Festival, the Little New Year, the Yuan Xi Festival or the Lantern Festival, is one of the traditional festivals in China on the 15th day of the first lunar month every year. The first month of the first month is the first month of the lunar calendar, the ancients called the "night" as the "night", and the fifteenth day of the first month is the first full moon night of the year, so the fifteenth day of the first month is called the "Lantern Festival". According to the Taoist "Sanyuan", the fifteenth day of the first lunar month is also known as the "Shangyuan Festival".

Since ancient times, the customs of the Lantern Festival have been dominated by the warm and festive lantern viewing customs.

The formation of the Lantern Festival has a long process, according to the general information and folklore, the fifteenth day of the first lunar month has been valued in the Western Han Dynasty, the first month of the first month of the Han Dynasty Emperor Xin night in the Ganquan Palace to worship the "Taiyi" activities, by the descendants as the fifteenth day of the first month of the first month to worship the precursor of the gods. However, the Lantern Festival on the fifteenth day of the first lunar month was really a folk festival after the Han and Wei dynasties. The custom of lighting lamps on the fifteenth day of the first lunar month is related to the eastward spread of Buddhism.

During the Tang Dynasty, Buddhism flourished, and the officials and ordinary people generally "lit lamps for Buddha" on the fifteenth day of the first lunar month, and the lights of Buddhism were all over the people. Since the Tang Dynasty, lantern lanterns have become a legal thing and have gradually become a folk custom.

Lantern Festival and tangyuan are not much different in terms of raw materials and appearance, but they are actually two things, the north "rolls" the Lantern Festival, and the south "wraps" the rice balls.

The custom of eating Lantern Festival during the Lantern Festival. Lantern Festival is called in the south"Glutinous rice balls"、"Balls"、"Floating balls"、"Water round", made from glutinous rice (or sweet potatoes in some regions), or solid, or stuffed.

The filling has bean paste, sugar, hawthorn, etc., boiled, fried, steamed, and fried. At first, people called this food "floating balls", and later called "soup balls" or "soup balls", these names are similar to the word "reunion", take the meaning of reunion, symbolize the reunion of the whole family, harmony and happiness, people also miss the parting relatives, and place good expectations for the future life. Eating Lantern Festival symbolizes the reunion of the family like the full moon, and entrusts people's good wishes for future life.

The difference between Lantern Festival and Tangyuan: The cooking techniques of the two are different, the filling is different, the storage method is different, and the taste is different.

Introduction to the cooking techniques of chocolate:

1.Adding cooked glutinous rice dough to the glutinous rice dough can make the dough more malleable, and it is not easy to loosen and crack when wrapping the filling, and it is not easy to break when cooking, which is a good tip for glutinous rice balls. The dough with cooked glutinous rice cakes will be very hot when kneaded at first, so you can mix it with a rice spoon first, and then knead it with your hands when it is not too hot.

2.Chocolate is high in cocoa and not too sweet dark chocolate, add homemade candied orange peel, can make the filling taste orange fragrance, if not, you can directly add grated fresh orange peel, lemon peel, has the same effect. Or add roasted nut crumbles to your taste, and the combination of chocolate and nuts is also a perfect match.

3.When boiling the rice balls, the water should be boiled and the rice balls should be boiled, and after rolling again, you can add a small half bowl of cold water, repeat it several times, or turn on medium and low heat after rolling, and don't let the water keep boiling, which is easy to break the rice balls. After the glutinous rice balls are cooked, the chocolate filling will automatically melt, and the pulp will burst when biting, so be careful when eating them.

2. Production: Rolling Lantern Festival, wrapping glutinous rice balls.

When making Lantern Festival, it is generally cut into small pieces of solid sweet filling (usually vegetarian, including various fruit ingredients), dipped in water, and then rolled in a basket full of glutinous rice noodles, and sprinkled with water while rolling until it is covered with glutinous rice noodles and becomes a round ball.

The method of making dumplings is similar to the process of making dumplings: first add water to the glutinous rice flour and form a ball, then leave it for a few hours to "wake up", when making the rice balls, pinch a small ball, knead it into a round piece, and then put the filling (meat and vegetarian) into it, and finally knead it into a ball.

The Lantern Festival made in Beijing 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 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).

Depending on how it is made, the filling inside is also different. In addition to boiling, the Lantern Festival can also be fried, steamed, roasted, fried and even made into shreds, but the glutinous rice balls have only one fixed way to eat boiled, which may be related to the softer filling of the rice balls, the Lantern Festival (rice balls) is nutritious and its main ingredients, glutinous rice flour contains fat, carbohydrates, calcium, iron, riboflavin, niacin and other nutrients. At the same time, its conventional filling is mainly based on fruits and dried fruits, including sesame walnuts and vegetable oil, and the nutritional value is "higher".

The main effect is due to the fact that the glutinous rice balls are rich in nutrients.

Traditional Chinese medicine has always regarded the Lantern Festival as a thing that can replenish deficiency, regulate blood, strengthen the spleen, and appetize, and modern nutritionists also highly respect the health care function of the Lantern Festival. If you eat glutinous rice balls, be sure to eat less oil during the meal or on the day. Otherwise, too much fat and calories are inevitable.

1. Regional differences:

As the saying goes, "the north rolls the Lantern Festival, and the south wraps the rice balls". Lantern Festival is mainly eaten in the north, and glutinous rice balls are mainly eaten in the south.

2. Production differences:

To shake the Lantern Festival, the process is "shaking": dip the filling in water, dip it in dry glutinous rice flour with water, and repeat this process n times until it is very large. Wrapping dumplings, the process is "wrapping": similar to making dumplings. It is glutinous rice flour dough + soft filling.

3. Raw material differences:

Lantern Festival raw materials: The filling is as hard as mahjong tiles, and the outer skin is dry glutinous rice flour, so a single Lantern Festival is heavier and easy to eat.

Raw materials for glutinous rice balls: The filling is almost as soft as the stuffing of steamed buns. The outer skin is glutinous rice dough.

4. Difference in cooking time:

The Lantern Festival boils for a long time, taking more than 10 minutes. The glutinous rice balls are boiled for a short time, 3-5 minutes are fine, and they float up.

5. Different tastes:

Lantern Festival tastes hard. The glutinous rice balls are soft and glutinous to eat.

1. The regions are different, the north eats Lantern Festival, and the south eats glutinous rice balls. In the southern region centered on Jiangsu and Zhejiang, the rice balls made by the wrapping method are called glutinous rice balls; In the northern region centered on Beijing, the Lantern Festival is made by shaking the method.

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

3. The appearance after cooking is different, and the cooked glutinous rice balls are not the same as the Lantern Festival. After the glutinous rice balls are out of the pot, they are mostly clear soup, while the Lantern Festival is just the opposite, and it is often muddy soup after it comes out of the pot.

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

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, and some people like to fry them; Although the Lantern Festival is also boiled as the main cooking method, there are also some areas where it is fried and eaten.

The difference between Lantern Festival and Tangyuan.

Lantern Festival and Tangyuan are both made of glutinous rice flour, and often use sesame seeds, sugar and other fillings, so it is easy to confuse, but they are still very different in the production process.

The northern "rolling" Lantern Festival Lantern Festival is much more cumbersome than the rice balls in the production: first of all, the filling needs to be reconciled, the solidified filling is cut into small pieces, after passing through the water, and then thrown into the basket full of glutinous rice noodles to roll, and then through the water, continue to put back into the basket and roll, repeat several times, until the filling is stained with glutinous rice noodles and rolled into a round ball. After the Lantern Festival is cooked, the soup will be thicker, similar to glutinous rice porridge, the skin is soft, the filling is hard and "biting", and the fruity aroma and rice aroma are rich.

Southern "bun" dumplings.

The method of making dumplings is a bit like making dumplings: first add water to the glutinous rice flour and form a dough (the same as when making dumplings and noodles), then knead a small ball of wet noodles by hand and squeeze them into a round shape. Pick a ball of stuffing and put it on the glutinous rice flakes, and then use both hands to turn the mouth to make rice balls.

Tangyuan is not the same as Lantern Festival.

The difference between tangyuan and lantern festival:

1. Regional differences: Lantern Festival is eaten in the north during the Lantern Festival, while rice balls are eaten in the south.

2. The difference between the practices: The practice of the Lantern Festival is to make the filling first, cut it into small pieces, and then put the glutinous rice together in a thing like a "sieve", so that the filling and the glutinous rice keep impacting, it will become a Lantern Festival round one by one. The method of glutinous rice balls is the same as making dumplings, first adjust the glutinous rice, and then pack the filling out separately and wrap them one by one.

3. The taste is different. The water content of the rice balls is more than that of the Lantern Festival, so the rice balls taste very soft, smooth and glutinous.

It is said that at the end of the Spring and Autumn Period, King Chu Zhao passed through the Yangtze River on the way back from the restoration of the country, and saw something floating on the surface of the river, the color was white and slightly yellow, and there was a red rouge like rouge in it, and the taste was sweet. The crowd didn't know what this was, so King Zhao sent someone to ask Confucius. Confucius said:

This duckweed fruit is also a sign of the revival of the Lord who obtains it. Because this day is the fifteenth day of the first lunar month, every day in the future, King Zhao ordered his subordinates to imitate this fruit with noodles, and use hawthorn to make a red filling and cook it.

There is also a saying that the Lantern Festival was originally called Tangyuan, and when it came to Emperor Wu of the Han Dynasty, there was a palace maid in the palace called Lantern Festival, who was very good at making Tangyuan, and since then, the world has named it after this palace maid.