What's the difference between jiaozi and Yuanxiao?

1, the making process is different: shake Yuanxiao, the process is "shaking": dip the stuffing in water, dry glutinous rice flour in water, and repeat this process for n times until it is very big. Bao jiaozi, the craft is "Bao": similar to Bao jiaozi. Use glutinous rice flour dough+soft stuffing.

2. The fillings are different:

Yuanxiao raw materials: the filling is hard. The skin is dried glutinous rice flour.

Tangyuan raw materials: soft filling. The crust is glutinous rice flour dough.

On the stuffing, Yuanxiao usually has only sweet stuffing, such as bean paste, black sesame seeds, jujube paste and so on. Tangyuan often has meat stuffing. For example, in Fujian and Anhui, we often eat jiaozi with minced meat.

3. Different tastes: Yuanxiao is hard to eat and Tangyuan is soft to eat.

4, the cooking time is different: Yuanxiao takes a long time to cook, 10 minutes+Tangyuan takes a short time, as long as 3~5 minutes, floating.

5. Storage is different.

Even if it is frozen in jiaozi, it won't last for 4-5 days. If cooked for a long time, the skin of jiaozi will turn red, and jiaozi can be frozen for a month.