Traditionally, the northern variety is known as 'yuanxiao'; it is typically made using a "rolling" method, resulting in a dry, soft, and powdery surface. In contrast, the southern variety is called 'tangyuan'; it is usually made by "wrapping" the filling, yielding a smooth, sticky, and chewy texture.
Northern-style 'yuanxiao' emphasizes a textured filling, often featuring a blend of sesame and peanut. Southern-style 'tangyuan' tends to feature a smooth, molten center, achieved by using a higher proportion of brown sugar to create a semi-liquid filling. Additionally, southern fillings offer greater variety, ranging from sweet to savory and including both meat and vegetarian options.
In the Minnan region, a unique variation involves shaping glutinous rice dough into small 'tangyuan' served in ginger soup-a dish believed to ward off the cold. Other regions boast their own specialties: in the Cantonese region, 'tangyuan' are often served in a ginger and brown sugar syrup; the Chaoshan region features red and white 'tangyuan', symbolizing the harmony of Yin and Yang; and the Dangtu region of Anhui preserves the traditional "rolling" technique, which is recognized as an Intangible Cultural Heritage. Cooking broths also reflect regional preferences; beyond plain water, common accompaniments include fermented glutinous rice ('jiuniang') or ginger soup.
