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n in the dough, add the filling6

, then close i◆t up and smooth out the dumpling by rolling it between hands. Nowadays, tangyuan often come

?in rt

ainbowlike colors. Though yuanx5

iao are also round, the shape is not made by hand. The◆ fillings are pressed into hardened cores, dipped lic

ghtly in water and rolled in a O

flat bas◆ket containing dry glutinous rice flour. A layer of the flour sticks to the filling, which ◆is thq

en again dipped in water an9

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d 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: fils

ling The◆ fillings in tangyuan are assorted and relatively soft. They could contain nuts, fruit, 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 refrigeratorj

for ◆a long time. Frozen tangyuan are available in many supermarkets in China. Yet yuanxiao are ◆often made on the spot and soon consumed within the day of the Lantern Festival.1. Mahua, fried dough twist A fried dough twist model is on display at 〓the Guifaxiang Mahua Cultural Museum in Tianjin, April 25, 2017. [Photo b〓y Li Ping/chinadaily.com.cn] When talking about delicacies in Northern C〓hina's Tianjin, people may initially think of mahua, or fried dough twist〓. Made of flour, seJ

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same, walnut, peanuts and sweet-scented osmanthus, th〓e snack usually comes deep fried. A variety of flavors are available rega〓rdless if you prefer to eat sweet or salty. Out of the variety of shops 〓that sell mahua, the 18th Street shop is the most renowned. Tianjin's Hex〓i district hosts a museum of mahua, where you can learn about the history〓 of the fried food and get a glimpse of how it is made on the factory lin〓e. If you go: Guifaxiang Mahua Cultural Museum, 32 Dongting Road, Hey

xi 〓district, Tianjin. 883

812002 ext 8888 2. Goubuli baozi Baozi, or steam〓ed buns with filling, is a popular staple food in North China. Baozi, or〓 steamed buns with filling, is a popular staple food in North China. Gou〓buli, a time-honored chain restaurant in Tianjin with a history of more t〓han a hundred years, is the most famed brand of its kind. Gaobuli's buns〓 are known for their savory taste and exquisite ingredients, such as semi〓-leavened dough, and how they turn out, with exactly 18 creases on each b

  • Zhihu was from user Dingxiang DoctorK
  • , who gave a detailed explan3
  • ation◆. Difference 1: process The r1
  • ound shape of tangyuan is created by 7
  • hand. You shape the ric◆e fL
  • lour dough into balls, create an indO

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