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乐虎_lehu8乐虎APP

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乐虎_lehu8乐虎APP

r, said Qin Yuyun, an official with the National Foo◆d and Strategic Reserves Administration. Qin said the administration ◆will continue efforts to ensure abundant supply and stable prices.March 2 marks this year's Lantern Festival according to the Chinese lunar calendar. Follo◆wing tradition, it's time to have glutinous rice balls, whose round shape symbolizes family◆ unity, completeness and happiness. In English, the delicacy made from glutinous rice flou◆r has only one name. Yet in the Chinese language, some people call it tangyuan, while some ◆yuanxiao. Are they really the same thing? In fact, the debate about the difference betwee◆n tangyuan 2

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乐虎_lehu8乐虎APP

and yuanxiao has gone on for a while on the internet. On Zhihu, a Chinese versio◆n of the question-and-answer site Quora, many people asked about this. Normally, tangyuan ◆is considered a traditional food in South China, and the latter in North China. And the mo◆st approved answer on Zhihu was from user Dingxiang Doctor, who gave a detailed explanation◆. Difference 1: proceu

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乐虎_lehu8乐虎APP

ss The round shape of tangyuan is created by hand. 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 colors. Though yuanxiao are also round, the shape is not made by hand. The◆ fillings are pressed into hardened cores, dipped lightly in water and rolled in a flat bas◆ket E

long strew

乐虎_lehu8乐虎APP

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乐虎_lehu8乐虎APP

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 thc

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e 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 relatiG

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vely 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 kul

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ng pao chicken. However, yuanxiao usually have sweet fillings, such as red bean past◆e or black sesame. Differences 3: storage Tangyuan can be storem

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d in the refrigerator for ◆a long time. Frozen tangyuan are available in many supermarkets in China. Yet yuanxiao are ◆often made on the K

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spot and soon consumed within the day of the Lantern Festival.1. Mahua, fried dough twist A fried dough twist model is on dispw

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lay 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, sesame, 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, thp

e 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, Hexi 〓district, Tianjin. 88812002 ext 8888 2. Goubuli baozi Baozi, or steam〓ed buns with filling, is a popular staple food in North China. BaoP

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zi, 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〓un. 3. Jianbing Jianbing, or fried crepe topped with egg and garnish,〓 is a Chinese snack thatj

has seen international fame in the US recently. 〓 4. Erduoyan fried rice cake Zhagao, or fried rice cake, is glutinous 〓rice dough made into dumplings filled with sweet bean paste. Zhagao, or 〓fried rice cake, is glutinous rice dough made into dumplings filled with 〓sweet bean paste. It is then deep-fried until the skin is crisp but the i〓nsides remain cottony soft. Erduoyan fried cake is the most 6

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popular. It 〓was first made on a little handcart but eventually developed into one of 〓the most famous foods in Tianjin. The street snack was first consumed du〓ring the reign of Emperor Guangxu of the Qing Dynasty (1644-1911) when Li〓u Wanchun pushed a wheelbarrow and peddled the food from street to street〓. He later rented a room in the Erduoyan hutong, a narrow alley. It's thu〓s widely known as the Erduoyan fried cake. Jianbing, or fried crepe topp〓ed with eggc

and garnish, is a Chinese snack that has seen international f〓ame in the US recently. New York-born Brian Goldberg opened his "Mr. Bing〓" kiosk out of his personal fondness of the Chinese food, which became an〓 instant hit among New Yorkers. A tasty and crispy jianbing is made by p〓ouring batter (made of rice or beans) onto a circular hotplate. After car〓efully spreading the batt0

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er with a spatula, an egg is cracked on top. Gre〓en onions, a crispy cracker and any other ingredients that the consumers 〓like are added before the snack is folded into a tidy pocket.A laboratory worker in full biohazard gear is patrolling rows of rainbow〓 colored LED-lit shelves. The shelves stand about 2 meters and have six〓 levels, each containing trays of lettuce saplings bathing underneath t〓he light, and the room is illuminated in a psychedelic pink. A labor〓atory worker in biohazard gear checks the growth of o

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