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to hardened cores, dipped lightly in water and rolled in a flat bas◆ket containing dry glutinous rice flour. A layer of the flour sticks to the filling, which ◆is then again dipped in water and rP

olled 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 relatively soft. They could contain nuts, fruit, 5

flo◆wers and meat. The flavor could be either sweet 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 sx

  1. ◆. Difference 1: process The round shape of tangyuan isV
  2. created by hand. You shape the ric◆e flouv
  3. r dough into balls, create an indentation in the dough, addc
  4. the filling, then close i◆t up anU
  5. d smooth out the dumpling by rolling it between ha8
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