Different: the stuffing of the northern Lantern Festival is mainly sweet hawthorn, jujube paste, red bean paste, sesame and five kernels. When making, the raw materials of the stuffing are mixed according to a certain proportion to make a rectangular solid block with a thickness of one centimeter. After a little freezing and shaping, cut into squares to form the stuffing of Yuanxiao. Then put a lot of glutinous rice flour in a big basket, then dip the stuffing in water in a big basket, and then shake it back and forth in glutinous rice flour. Rice noodles are like a dense cloud, rising constantly. In the meantime, swill the water two or three times and shake it evenly into a small snowball with a diameter of four centimeters. Note that some stores will point out red dots, swastikas and plum blossoms to distinguish them during the Lantern Festival.
Dumplings in the south are richer in stuffing, with a variety of sweet flavors and salty flavor with minced meat as stuffing. The method is to evenly mix the ground glutinous rice flour with warm water, divide it into ingredients, roll it, wrap it, and wrap it to make a round dumpling like a steamed stuffed bun.
The practice of glutinous rice dumplings is to knead glutinous rice flour into dough, take out a small piece and knead it into a ball, then press it down in the middle, add stuffing, and then knead it up into a ball; Yuanxiao is to roll the stuffing into balls, put them in a basket full of glutinous rice flour, then shake them, spray some water on the stuffing after sticky glutinous rice flour, and shake them again, so as to shake them layer by layer. So jiaozi is round, and the surface of Yuanxiao is rough. After cooking, the dumplings soup is clear and smooth. Yuanxiao soup is turbid and sticky, and its surface is granular. Also, glutinous rice and glutinous rice are the same thing, but the north and south are called differently.