What is the difference between tangyuan and lantern festival! What is the difference between tangyua

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The difference between tangyuan and lantern festival is that the filling is different and the way to eat is different.

1. The fillings are different.

The types of fillings for tangyuan and lantern festival are different. In addition to the traditional five kernels, bean paste, and peanuts, there are also some flowers, coarse grains, and even salty roasted pork with dried plum vegetables and fresh meat with mushrooms.

The taste of the Lantern Festival is relatively unified, mainly sweet, mainly with sweet sweets, such as brown sugar, black sesame, hawthorn, peanuts and other sweets, and there are no more fillings in the south.

2. Different ways to eat.

The way to eat glutinous rice balls is mainly boiled, and some people like to eat them stir-fried. Boiled rice balls and Lantern Festival are also not the same. 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.

Although the Lantern Festival is also boiled as the main way of cooking, there are also some areas where it is fried and eaten. The fried Lantern Festival tastes very good, crispy, delicious and chewy, and many northerners like to eat it like this.

To make the Lantern Festival, you first need to cut the reconciled and solidified filling into small pieces, pass through the water, and then throw it into a basket full of glutinous rice noodles and roll it, and sprinkle water while rolling until the filling is stained with glutinous rice noodles and rolled into a ball. In short, the Lantern Festival is rolled out.

The method of glutinous rice balls is similar to making dumplings, first add water and form a dough (the same as when making dumplings and noodles), and leave it for a few hours to "wake up". Then mix the various ingredients for the filling and put it in a large bowl for later use. The filling of glutinous rice balls has more water content than Lantern Festival, which is one of the differences between the two.

The Lantern Festival is a traditional Chinese festival that existed as early as the Qin Dynasty more than 2,000 years ago. Lantern Festival, originally meaning "the night of the Shangyuan Festival", because the main activity of the "Shangyuan Festival" on the fifteenth day of the first lunar month is to eat glutinous rice balls at night to admire the moon, and later the name of the festival evolved into "Lantern Festival". Whether it is the Lantern Festival or the soup balls, the whole family sits around on the fifteenth day of the first lunar month, eating the hot Lantern Festival and rice balls, which also means that the festival is prosperous and the reunion is reunited.

Because of the cultural differences between the north and the south, although they are similar, they have different practices, different ways of eating, different fillings and different storage methods, and they are not the same food.

It is set up by the people when they worship God on Chinese New Year's Eve"Heaven and Earth Hall"。People set up a small shed in the courtyard, and inside the shed stood a small table"Heaven and earth, three realms, ten directions, and ten thousand spirits"of the gods; In front of the shrine, there is an incense burner, offerings, and a lantern, which represents the seat of Jiang Taigong. It is said that when Jiang Taigong was a god, everyone else was sealed, but he forgot to seal himself, and he had no seat so he had to sit with God.

The lantern is associated with the gods, so it also gives a lot of symbolic meaning.

In ancient times, in order to expel the fear of darkness, lanterns were derived from the meaning of exorcism and blessing and prayer for light.

In Hokkien"lamps"with"Ding"The pronunciation is similar, so the lantern is also used to seek a son, to gain fame, and to avoid evil and peace.

There is one of them"Bright lights"At the end of the year and the beginning of the year, lanterns are placed in the temple to ensure a safe and smooth year through the Buddha's teachings.

There are also farmhouses that set up long bamboo poles in the fields and hang lanterns"Shōda silkworms", observe the fire color to ** the flood and drought situation of the year, in order to have a good year.

Put sky lanterns"The reason is that in the past, after people fled in all directions to escape from the invasion of bandits, they used the sky lantern as a signal of peace to each other. Since the day of evacuation home is the Lantern Festival, since then, on this day every year, people celebrate with the ceremony of putting sky lanterns, so it is also called sky lanterns"Prayer lamp"or"Peace Lamp"。Since then, it has gradually evolved into a folk custom activity of praying to the heavens and making wishes.

The sky lantern is full of all kinds of wishes written in the heart, hoping that the sky lantern can reach the heavens and bring infinite hope and light.

Legend has it that Li Shimin, Taizong of the Tang Dynasty, encouraged reading, and the people sent their children to school. The first program of admission is called"Turn on the lights", that is, to bring the lanterns made in advance to the school, and ask a knowledgeable old gentleman to light them to symbolize the bright future. In the past, most private schools opened later on the fifteenth day of the first lunar month, so the lanterns for the opening of the school also became"Shangyuan Festival"embellishments.

There are many kinds of lanterns for the Lantern Festival, or the image lamps prepared in imitation of the image of things, such as dragon lanterns, tiger lanterns, rabbit lanterns, etc., or activity lamps compiled according to folk tales, such as the Cowherd and the Weaver Girl, Twenty-four Filial Piety, etc., to express the national spirit of loyalty, filial piety, and righteousness. All kinds of lanterns are made skillfully, showing the wisdom and skills of craftsmen.

1. 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.

2. Food festivals are 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.

After the founding of the People's Republic of China, the varieties developed are: Beijing's Cream Lantern Festival, Tianjin's Honey Stuffed Lantern Festival, Shanghai's Wine-stuffed Rice Balls and Qiaojiazha Fresh Rice Balls, Chongqing's Shancheng Small Rice Balls, Quanzhou's Bawei Rice Balls, Guangxi's Longan Rice Balls, Anqing's Wei'an Port Rice Balls, Taiwan's Vegetable and Meat Rice Balls, etc., are also well-known flavor rice balls in the north and south.

1. The names of the north and the south are different, northerners generally eat Lantern Festival, and southerners eat tangyuan.

2. Production and taste, northerners generally eat Lantern Festival, Lantern Festival is rolled with dry powder, the filling is smaller, the powder is more, it is very real to boil, the soup is thicker after cooking, the skin is soft, the filling has bite, and there is a prominent glutinous rice noodle fragrance.

The glutinous rice balls eaten by southerners are made of glutinous rice after being scalded and soft, and then kneaded with wet powder by hand, usually the filling is larger, the skin is slightly thinner, and the cooking is soft and delicate, relatively soft and glutinous, and the glutinous fragrance is not obvious.

3. In terms of storage, because glutinous rice balls are relatively easy to store, quick-frozen glutinous rice balls can be bought all over the country and can be eaten all over the country. Some areas in the south will eat tangyuan during the Spring Festival, winter solstice and other solar terms.

And after the Lantern Festival is left for a few days or frozen, it is easy to crack.

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.

The northern "rolling" glutinous rice balls will be reconciled, solidified filling 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 to roll, repeat several times, until the filling is covered with glutinous rice noodles and rolled into a round ball.

Tangyuan and Lantern Festival contain a lot of starch, sugar and oil, and the energy of four Lantern Festival is equivalent to a bowl of rice! The main ingredient of Lantern Festival or glutinous rice balls is glutinous rice, which is highly viscous and difficult to digest. The filling, whether sweet or salty, is high in calories and high in fat.

Eating more can easily lead to excess energy, increase the burden on the gastrointestinal tract, and lead to gastrointestinal discomfort, bloating and other indigestion symptoms. Therefore, it is not recommended to fry the rice balls in terms of cooking methods, but it is recommended to cook them.

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.

Wrap "glutinous rice balls" and roll "Lantern Festival".

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

Lantern Festival is much more cumbersome to make than glutinous rice balls: first, the reconciled and solidified filling needs to be cut into small pieces, and after passing through the water, it is thrown into a basket full of glutinous rice noodles and rolled into it, and water is sprinkled while rolling until the filling is covered with glutinous rice noodles and rolled into a ball.

The southern gnocchi (called dumplings by Beijingers according to Sichuan customs) is 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.

Lantern Festival is to put the filling after hand-shaken, the glutinous rice flour used is to soak the glutinous rice and then grind it with a stone mill, because it is a wet powder, so the sieve can only be 80 mesh at most when "passing the basket", which is relatively coarse, and the filling must be hard, and various fruits can be added, so it tastes like a "bite", fruity and rice fragrant.

In contrast, glutinous rice flour can pass through a 200-mesh fine sieve, and more oil can be put into the filling, and the filling will not appear large particles of fruit, which is characterized by a softer and smoother taste, and can be eaten all year round in quick-frozen packaging. The filling of glutinous rice balls has more water content than Lantern Festival, which is one of the differences between the two.

The Lantern Festival is a product of the north, and the tangyuan is a product of the south.

Tangyuan is one of China's representative snacks and has a very long history. According to legend, tangyuan originated in the Song Dynasty. At that time, there was a kind of novelty food that arose in various places, that is, using various fruit baits to make filling, and rubbing glutinous rice flour into balls outside, after cooking, it tasted sweet and delicious, and it was 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. Most southern families have the traditional custom of sitting together as a family on the morning of the Spring Festival. It is said that the Lantern Festival symbolizes family reunion, and eating the Lantern Festival means that the family will be happy and prosperous in the new year.

The Lantern Festival was originally just a day set up by the ancient Indian country of Madha for their state religion, Buddhism, where on the fifteenth day of the first lunar month, the monks gathered to pay homage to the Buddha's relics, which was an auspicious day to visit the Buddha. The original name of Lantern Festival in China actually refers to tangyuan, speaking of tangyuan, no one does not know its appearance and shape, and it must make people drool unconsciously.

It's just a different name for a thing.

The Lantern Festival is a product of the north, and the tangyuan is a product of the south. There is a layer of dry powder on the outside of the Lantern Festival.

Both are made with glutinous rice flour, except that one uses cooked glutinous rice flour and the other uses raw glutinous rice flour.

No. Tangyuan is a southern product and is very delicate.

The Lantern Festival is a product of the north and has a bite.

It's a thing, but the name is different.

This is not simple, the surface of the rice balls is smooth, and the surface of the Lantern Festival is coarse.

The northern one is called Lantern Festival, and the southern one is called Tangyuan.

What is the difference between Lantern Festival and Tangyuan?

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

1. The production process is different: shake the Lantern Festival, the process is "shake": dip the filling in water, dip it in dry glutinous rice flour with water, and repeat the 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.

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 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. The taste is different: the Lantern Festival is hard and the glutinous rice balls are soft.

4. The cooking time is different: the Lantern Festival is long to cook, 10 minutes + the time to cook the rice balls is short, 3 5 minutes is fine, and it floats.

5. Storage is different.

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.

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.

Local special glutinous rice balls: Suzhou five-color glutinous rice balls.

Located in Suzhou Wumen rice noodle shop, it is inlaid with glutinous and japonica rice flour, and is packed with 5 kinds of fillings prepared by fresh meat, rose lard, bean paste, sesame, osmanthus lard, etc. The dumplings are sweet and salty, and are popular Jiangnan flavors. Five-color rice balls are the best-looking, pink, green, golden, milky white and tan rice balls have different tastes.

You can add as many fillings as you like, such as black sesame seeds, creamy desiccated coconut, peanut butter, etc. However, in order to ensure its five colors, the basic ingredients are still particular, the yellow ones are generally pumpkin, the red ones are carrots as the main ingredients, the green ones are matcha, and the orange ones need to be added with orange powder.