What are the ways to eat Yuanxiao?

One is to cook Yuanxiao. When making Yuanxiao, put more water. When the water boils, turn down the heat. When the water surface rolls slightly, you can put Yuanxiao in the pot. After simmering 10 minutes, it is soft and ready to eat.

The second is to fry Yuanxiao. Cook yuanxiao first, let it cool, and then fry it, so it won't crack and save fuel. If you fry Yuanxiao raw, you'd better roll it in the egg white first, and then fry it in the oil pan, which is safe and can make the fried Yuanxiao taste like an egg. When frying Yuanxiao, you need to turn it constantly to avoid uneven frying.

The third is to change Yuanxiao into Tangyuan. Break the bought Yuanxiao, take out the stuffing, then mix the broken Yuanxiao skin with water to make noodles, put the stuffing on the bread and knead them round one by one. The improved Yuanxiao is easy to cook and tastes soft and delicious, much like jiaozi in the south.

Shanghainese call Yuanxiao jiaozi or Tangyuan or Tangyuan. It is made by kneading glutinous rice flour into dough and then wrapping it with sweet stuffing or meat stuffing. There is also a kind of shepherd's purse jiaozi, which has a unique flavor.