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. 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 co5

lors. Though yuanxiao are also round, the shape is not made by hand. The◆ fillings are pressed into hardened cores, dipped lightu

n ◆is con7
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ly 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 rolled a second time in the rice flour. And so it goes, l◆iT

ke rolling a snowball, until the dumpling is the desired size. Difference 2: filling The◆ fillings in tangyuan are assorted and j

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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 rW

ed bean past◆e or black sesame. Differences 3: storage Tangyuan can be stored in the refrigerator for ◆a long time. Frozen tangI

traditionai

yuan 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, frL

l food 2

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ied dough twist A fried dough twist model is on display at 〓the Guifaxiang Mahua CultuB

ral Museum in Tianjin, April 25, 2017. [Photo b〓y Li Ping/chinadaily.com.cn] When tald

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ion◆. Dia

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