What is the difference between Lantern Festival and Tangyuan What is the difference between Lantern

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

1.The biggest difference between tangyuan and lantern festival is the production method.

2.The dumplings are wrapped like dumplings, and the soup is clear.

Tangyuan originated in the Song Dynasty in China. At that time, Mingzhou (now Ningbo City, Zhejiang Province) arose 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 were successively put into the mixture and kneaded into a ball to make stuffing, and the outside was rubbed into a circle with glutinous rice flour, and after cooking, it tasted sweet and delicious, and it was funny. Because this glutinous rice ball floats and sinks in the pot, it was first called "floating yuanzi", and later "floating yuanzi" was renamed tangyuan.

The sweet dumplings themselves already have a sweet taste, so the soup does not need to be sweetened to reduce calorie intake; If it is a small rice ball without filling, the soup can be replaced with sugar osmanthus, sweet wine, flower tea, longan red date soup, longan ginger soup, the latter can have the effect of tonifying the body and dispelling cold; When cooking salty glutinous rice balls, you can put some vegetables to increase fiber.

In the face of hot and fragrant rice balls, you can't help but want to take a big bite, young and old must pay special attention, remember to eat rice balls slowly, small bites, and avoid choking the rice balls in your throat or trachea. Due to the high amount of "sugar" in glutinous rice balls, plus the "high fat" and "high calorie" content of sesame seeds, fresh meat and peanuts, it must be eaten in small amounts, not too much at one time.

When and where the custom of eating Lantern Festival originated, folk accounts vary. 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 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. These two legends are not recorded in historical records and cannot be believed.

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.

It's just a different name, but it's actually a kind of food.

The name of the Lantern Festival is ** in the north, and the south is called tangyuan; The two are also different in traditional practices, the Lantern Festival is to make the stuffing first, and then roll the skin in the glutinous rice flour, and the glutinous rice balls are glutinous rice flour into the skin and then wrapped in the filling; Due to the different practices, the filling of the Lantern Festival is relatively simple, the traditional is bean paste and sugar filling, the filling of the glutinous rice balls is particularly rich, in addition to sugar, bean paste, five kernels, you can also wrap meat filling; The appearance is also different, the skin of the Lantern Festival is soft and dry, and the skin of the rice balls is smooth and soft; Lantern Festival is not suitable for long-term storage because of its dry skin and easy cracking when frozen, and glutinous rice balls can be frozen, so they can be eaten all year round; There are also different ways to eat, the Lantern Festival can be fried or boiled, and the boiling time should be long, the soup is muddy after cooking, the rice balls can be boiled or fried, and it is a clear soup after cooking.

Tangyuan is a food that is sometimes referred to as Lantern Festival. Many friends think that Lantern Festival and Tangyuan are the same thing, but the names are different in the north and south. Although Lantern Festival and Tangyuan are both evolved from the same food and seem to taste similar, due to differences in production processes and other aspects, Lantern Festival and Tangyuan are still slightly different.

The essential difference is that the Lantern Festival is "rolled", and the rice balls are "wrapped". In the past, the northerners generally ate the Lantern Festival, the Lantern Festival is rolled with dry powder, the filling is smaller, the powder is more, the boiled out is very real, the soup is thicker after cooking, the skin is soft, and the filling has a bite. The glutinous rice balls eaten by southerners are made by boiling glutinous rice and then kneading wet powder by hand, usually the filling is larger, the skin is slightly thinner, and it is soft and delicate when cooked.

The Lantern Festival is a traditional festival in China, where the Lantern Festival is eaten in the north and the rice balls are eaten in the south, which are two foods with different practices and tastes.

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 method and taste are different.

The method of production also varies 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. Lantern Festival can be as big as a walnut, but also as small as a soybean, and the cooking methods include soup, stir-frying, oil, steaming, etc.

With or without fillings, it's just as delicious. Lantern Festival has become a kind of dim sum snack prepared at all times, and you can come to a bowl at any time to satisfy your cravings.

According to legend, tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, black sesame seeds, lard to make filling, add a little white sugar, and rub the outside with glutinous rice flour to form a circle, after cooking, it tastes sweet and delicious, and it is very funny.

In addition to the most traditional black sesame, five kernels, bean paste, hawthorn filling, there are many coarse grains, fruits, flowers, as well as the crazy plum vegetables roast meat, mushroom fresh meat filling.

The Lantern Festival is the kind of round, and then the skin is thicker, while the rice balls belong to the stuffing with many skins and thin skin. 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.

After the Lantern Festival is done, there will be a "hairy head" on the surface, that is, the flour floating powder, and the flour is integrated into the water when it is boiled in the pot, and the soup is milky white. The Lantern Festival swells rapidly after being boiled and is larger than the rice balls.

The glutinous rice ball skin is made of dry glutinous rice flour and water, which has better grouping, smoother surface, and clear soup for cooking. In addition, from the perspective of taste, the Lantern Festival is more bitten, with a prominent glutinous rice noodle fragrance; The glutinous rice balls are relatively soft and glutinous, and the glutinous flavor is not obvious.

In fact, not to mention which of the two will be more delicious, the main thing is that both the north and the south love it, and both are actually very delicious!

The rice balls are blanched with rice flour and then processed into rice balls, and the Lantern Festival is processed from raw rice noodles.

The name is different, it was called Lantern Festival at the beginning, but Yuan Shikai changed his name to be called Tangyuan when he became **.

1. The production process is different

Shake the Lantern Festival, the process is "shake". Wrapping glutinous rice balls, the process is "wrapping".

Generally speaking, the size of the glutinous rice balls is a little smaller (of course, there are also places where the size of the rice balls is very large) is uniform, it is made of glutinous rice flour and noodles, wrapped with black sesame seeds, sugar osmanthus, lard fat to make a filling, one by one into a ball, the skin is smooth, when cooking, only wait for the water to open once after the rice balls float to eat, the taste is delicate and soft. Pinch and knead, and the rice balls are ready.

Compared with the Lantern Festival, the process is more complicated than the rice balls, and Liu Ruoyu of the Ming Dynasty has a detailed record of this:

Its preparation method is glutinous rice fine noodles, with walnut kernels, sugar, roses as the filling, sprinkled with water and rolled, such as walnuts big", the most important thing in this is a "roll" word, and it is this word that determines the different tastes of Lantern Festival and glutinous rice balls, because glutinous rice flour has not been added with water and made, just relying on the filling in the pile of shaking layer by layer to roll out of a round ball, just like we roll snowballs in the snow in winter.

The process of the Lantern Festival seems to be more complicated to operate, but it is suitable for mass production, the master with good craftsmanship shakes it up as a dustpan, which is much faster than the rice balls one by one, and the size of the Lantern Festival shaken out in this way is not as uniform as the rice balls, and the surface is not smooth, some people jokingly call it "the surface of the moon", but the taste is more firm and chewy than the rice balls, and when cooking, it must wait for the water to boil three times and the Lantern Festival floats before it can be eaten.

2. The stuffing is not the same:

Lantern Festival raw materials: the filling is relatively hard. The outer skin is dried glutinous rice flour.

Raw materials for glutinous rice balls: The filling is relatively soft. The outer skin is glutinous rice dough.

On the filling, the Lantern Festival generally only has sweet fillings, such as bean paste, black comic finger sesame, jujube paste, etc., and the glutinous rice balls often have meat fillings, such as Anhui and Fujian, they will often eat meat filled rice balls.

3. Different in taste:

The Lantern Festival is hard to eat, and the glutinous rice balls are soft.

4. The cooking time is different

The Lantern Festival boils for a long time, it takes 10 minutes + the glutinous rice balls are short, 3 5 minutes is good, and it floats up to make fun of the year.

5. Storage is not the same

Even if the Lantern Festival is frozen, it generally can't be stored for 4-5 days, and after a long time, the Lantern Festival skin will turn red, and the glutinous rice balls can be frozen for a month.

Lantern Festival and Tangyuan are not the same thing, and Lantern Festival and Tangyuan are different in terms of taste and practice and cultivation value.

Eating rice balls is a traditional custom of the Chinese, especially in Jiangnan. Folk have"I am a year older after eating glutinous rice balls"said. Yongdi proverb:

Every family in Ningbo pounds rice to make glutinous rice balls, and they are content and happy for another day. "Hu Bingyan also has a poem:"Xiangze glutinous rice is made of glutinous rice balls, and the boiling water is rich and salty.

The sweet soup filling Lantern Festival itself already has a sweet taste, so there is no need to add sugar to the soup to reduce calorie intake. If it is a small rice ball without filling, the sweet soup can be replaced by longan and red date soup or longan ginger soup, which can not only reduce sugar, but also have the effect of tonifying the kidney and driving away cold.

First, the red dates are boiled, pitted and rubbed with mud, the lard is slapped with a knife, the two are rubbed into the filling with white caster sugar, and the water mill glutinous lead resistant rice flour is made into small rice balls, the sesame seeds are fried and the white caster sugar is ground into fine powder into fried noodles, and the cooked small rice balls can be rolled around in the fried noodles, and the oil is moist and soft when eating. Founded in the 20th century.

Differences: 1. The dumplings are wrapped out, and the Lantern Festival is rolled out. Glutinous rice flour is made by mixing glutinous rice flour with water to form a dough and wrapping it in a filling.

The Lantern Festival is to make the stuffing into small square pieces, put it in a basket containing glutinous rice flour and shake it constantly, during which water is added to make the glutinous rice flour stick to the filling, and "roll" into a round ball of moderate size. The Lantern Festival in the north is mostly sweet stuffing, with bean paste, black sesame, hawthorn, chocolate, etc., while the southern rice balls are sweet, and the spine is lacking in salty cherry blossoms, meat, and vegetarian.

2. The Lantern Festival cannot be frozen, otherwise it will crack, and the filling will flow out when cooking, so the Lantern Festival can only be eaten and cooked, and it is impossible to buy frozen Lantern Festival. Glutinous rice balls can be frozen, so they can be eaten all year round, and quick-frozen glutinous rice balls can also be bought.

3. The fillings of the Lantern Festival are relatively simple, and the traditional Lantern Festival is mainly sweet filling, and the fillings are mostly white sugar sesame seeds, osmanthus assortment, etc.

Cooking method: 1. Gently pinch the rice balls before the pot, and use clean hands to slightly pinch the glutinous rice balls to make them slightly cracked on the skin, so that the chaotic reed Lantern Festival after cooking thoroughly is cooked inside and out, will not be pinched, and is soft and delicious.

After boiling water, slowly put the glutinous rice balls into the pot, and at the same time, gently push them away with a spoon and stir them slightly in the same direction to make them rotate a few times and not stick to the pan.

Cook on a slow flame for a while, and after the glutinous rice balls float, quickly switch to low heat and slow cooking, otherwise the Lantern Festival will continue to roll in the pot, and the cooked Lantern Festival is not delicious when cooked on the outside and raw on the inside.

2. If the water that has been boiled in the pot for the second time becomes viscous, continue to cook the rice balls with this thick soup, which will affect the quality of the rice balls. Because the viscous soup hinders the uniform transfer of heat in the soup and restricts the activity of water molecules. The heat transfer is slow, and the glutinous rice balls are easy to get pinched, so it is best to change the boiling water to boil again.

Do not boil the rice balls in the pot under warm water, otherwise, the pot will stick, making them "inseparable" from each other. As long as you master the above tricks. It is not difficult to cook soft, glutinous, smooth, sweet and delicious glutinous rice balls.

Different practices, different ways of eating, different fillings and different storage methods, they are all the food of people during the Mid-Autumn Festival, which is the custom of the traditional Lantern Festival! It's just that because of the cultural differences between the north and the south, the food is different.

Rolling Lantern Festival is made on the basis of stuffing, first mix the filling of the Lantern Festival, and cut the finished Lantern Festival filling into small pieces. Then put the stuffing pieces into a relatively large container, pour Jiang rice noodles, let the Lantern Festival roll up, as they hit each other, the Jiang rice noodles slowly stained on the surface of the filling and gradually become round, become larger into a ball, it becomes the Lantern Festival.

Wrapping glutinous rice balls is like wrapping dumplings, first add water to the dry glutinous rice flour and form a dough, and then use the dough to wrap the filling, the dough is round, and it is quick-frozen after it is done, which is easy to preserve. Most of the dumplings are made by machine. Therefore, from the perspective of the production process, the north "rolls" the Lantern Festival, and the south "wraps" the rice balls, which are special foods with different practices and tastes.

In modern times, there are also stories related to the Lantern Festival. Yuan Shikai was still unwilling to be the emperor after making a big **, but he couldn't make his dream come true, and he was troubled all day long. One day his aunt said that she wanted to eat Lantern Festival, and as soon as the words came out, she was slapped by Yuan Shikai"Lantern Festival"with"Yuan Xiao"Homonym, from then on, Yuan Shikai gave an order to his subordinates, and he was not allowed to say it again in the future"Lantern Festival", but only to say"Glutinous rice balls"。

Later, someone wrote a limerick poem about this matter:"The poems and rounds are traced back to the previous dynasty, and the water floats when steaming and boiling. Hong Xian passed the ban that year, and it was forbidden to shout Lantern Festival along the street.

With the passage of time, there are more and more activities in the Lantern Festival, and many local festivals have added traditional folk performances such as dragon lanterns, lion playing, stilt walking, rowing boats and twisting Yangge, and playing Taiping drums. This traditional festival, which has been inherited for more than 2,000 years, is not only popular on both sides of the Taiwan Strait, but also celebrated every year in the areas inhabited by overseas Chinese.

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. "