After eating in this restaurant, I realized that the taste of Yuanxiao is indeed different from glutinous rice balls, and it is more delicious.
Every time I go to Family Fortune Lantern Festival, I see the same chef (?), which gives me a sense of security. The quality has indeed been very stable over the years.
Tangyuan is kneaded and shaped by hand, while Yuanxiao is formed by putting the fillings in a bamboo sieve and shaking them, then rolling them to coat with dry glutinous rice flour, so the outer skin tastes softer and less sticky. Even if there is such a distinction, whether it is the menu or the boss, it is still called glutinous rice balls.
Family Portrait Yuanxiao only has a single sesame flavor, and you can choose whether to add fermented rice dumplings (can be hot or iced) or eggs (can only be made hot); my personal favorite is fermented glutinous rice dumplings with ice water.
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