1、词目：汤圆 拼音：tāng yuán 英文：glue pudding &sweet dumplings 基本解释 [boiled rice dumpling;stuffed dumpling made partly or wholly of glutinous rice flour served in soup] 糯米粉等做的球形食品,一般有馅儿,煮熟带汤吃 食品简介 汤圆是我国的代表小吃之一，历史十分悠久。
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2、据传，汤圆起源于宋朝。
3、当时各地兴起吃一种新奇食品，即用各种果饵做馅，外面用糯米粉搓成球，煮熟后，吃起来香甜可口，饶有风趣。
4、因为这种糯米球煮在锅里又浮又沉，所以它最早叫“浮元子”，后来有的地区把“浮元子”改称元宵。
5、 元宵与汤圆不同的是元宵是先是拌馅料，和匀后摊成大圆薄片，晾凉后再切成骰子小的立方块。
6、然后把馅块沾水在粉成面的米粉里像雪球般滚动成了元宵。
7、做成的元宵江米粉层较薄、表面是干的并且没有痕迹，下锅煮时江米粉才吸收水份，此种做法在北方比较盛行。
8、南方多为汤圆则是先把糯米粉加水和成团(跟做饺子时和面一样),放置几小时让它“醒”透。
9、然后把做馅的各种原料拌匀放在大碗里备用(不须像做元宵那样切成小块)。
10、汤圆馅含水量比元宵多,这是两者的区别之一。
11、包汤圆的过程也像饺子,但不用擀面杖。
12、湿糯米粉粘性极强,只好用手揪一小团湿面,挤压成圆片形状。
13、薄竹片状的工具挑一团馅放在糯米片上,再用双手边转边收口做成汤圆。
14、做得好的汤圆表面光滑发亮,有的还留一个尖儿,像桃形。
15、汤圆表皮已含有足够的水分,很粘,不易保存,最好现做现下了吃。
16、 又有元宵节起源于汉朝之说，民间流传着因周勃、陈平去除了吕室的势力，而日子刚好为正月十五日，汉文帝为纪念此日，往后每年到民间与民同乐，并并把此日订为元宵节，至汉武帝时、司马迁在太初历中把元宵节列为民间节日之一。
17、盛于隋宋，有“宋时汤圆隋时灯”的说法。
18、 汤圆圆又甜 温州鳌江流域到冬至有吃蛋汤矢的习惯。
19、学名冬至丸，俗称蛋汤矢，或金团Food Description Dumpling is one of our representatives snack, have a long history. According to legend, rice balls originated in the Song Dynasty. At that time the rise of eating a novel food around, that is to use a variety of fruit bait as filling out the ball with glutinous rice powder creamy, cooked, tastes sweet and delicious, witty. Because the glutinous rice balls cooked in the pot they float they sink, so it is first called "floating element subspace" and later in some areas the "floating Motoko," renamed the Lantern Festival. Lantern Festival Lantern Festival with rice balls is different is the first, stuffing mix, and absorb round after the share of National Cheng Kung University flakes, let cool then cut into small cubes dice. Then filling in the powder into blocks of water on surface of rice is like a snowball rolling as the Lantern Festival has become. Layer made of thin rice noodles River Lantern Festival, the surface is dry and no traces of it under the pot when the rice absorb the water river, this practice more prevalent in the north. South mostly glutinous rice dumpling is first into the water and the group (with the same mak。
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