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gyuan is created by hand. You shape the ric◆e flour dough into balls, create an indentation in the dough, add the filling, then close i◆t up and smooth out the dumpling by rolling it between hands. Nowadays, tangyuan often come◆ in rainbowlike colors. Though yuanxiao are also round, the shape is g

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not made by hand. The◆ fillings are pressed into hardened 2

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cores, dipped lightly in water and rolled in a flat bas◆kew

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t containing dry glutinous rice flour. A layer of the flourh

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sticks to the filling, which ◆is then again dipped in water and rolled a second time in the rice flour. And so it goes, l◆ike rolling a snowball, until the dumpling is the desired size. Difference 2: filling The◆ fillings in tangyuan are assorted and rela7

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tively soft. They could Z

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contain nuts, fruit, flo3

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◆wers and meat. The flas

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vor could be either swee0

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t or savory. Some tangyuan were even filled w◆ith kung pao chicken. However, yuanxiao usually have sweet fillings, such as red bean past◆e or black sesame. Differences 3: storage Tangyuan can be stored in the refrigerator for ◆a long time. Frozen tangyuan are available in many supermarkets in China. Yet yuanxiao are ◆often made on the spot and soon consumed withi6

n the day of the Lantern Festival.1. Mahua, fried dough twist A fried dough twist model is on display at 〓the Guifaxiang MahuaV

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