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e people call it tangyuan, while somF e ◆yuanxiao. Are thV
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North China. And the mo◆st approved answer on Zhihu was from user DingxiM

about thU

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ang Doctor, who gave a detailed explanation◆. Difference 1: process The rox

e differe3

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und shape of tangyuan is created by hand. You shape the ric◆e floun

nce betweH

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r 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 not made by hand. T7

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he◆ fillings are pressed into 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 dl

e◆n tang2
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ipped 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 relatively soft8

yuan and 9
Consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet.

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. They could contain nuts, fruit, flo◆wers and meat. The flavor could2

Spare Parts

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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 paso

tional fo3