< class="big-head">Creative as we could
Tecato is a multi-purpose Pan said Z for photographs



n China's grain supply. P◆an said China has unveiled a series of "unconventional measures" to s◆tabilize grain production, including setting region-specifiM


c grain pl◆antation targets, offering subsidies for farmers and raising minimum ◆prices for state procurement of rice, which secured a good start this◆ yeY


ar and would ensure stable grain production for the whole year. Th◆e country's grain reserves have run at a high level, with those of ri◆ce and wheat beingh


sufficient to meet the country's consumer market d◆emand for one year, 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 and yuanxiao has gone onY

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 ZhihF



u was from user Dingxiang Doctor, who gave a detailed explanation◆. Difference 1: process 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 rainbowliked

colors. Thoug7


h 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 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◆ike rolling a snof

wball, until thej


dumpling is the desired size. Difference 2: filling The◆ fillings in tangyuan are assorted and relatively soft. They could contain nuts, fruit, flo◆wers and meat. The flavor could be either Y


sweet or savory. SK

ome tangyuan 2

were ey

ven filled w◆ir

th kung pao chi4

cken. 4

However, yuanxiao usually have sweet fillings, such as red bean past◆e or2

an would strai5