1. Boiled Tangyuan: Master the technique of "simmering over low heat," and gently stir the tangyuan with a ladle to make them rotate in the soup. When the water boils, add a little cold water to prevent them from sticking to the pot.
2. Fried Tangyuan: Place the tangyuan in hot oil. Gently turn them over a few times until they have puffed up, then remove them, sprinkle with sugar, and serve.
3. Threaded Sugar Tangyuan: First, grease the bottom of the pot with cooking oil. Then, add sugar and a moderate amount of water, simmering over low heat to form a thick syrup. When large bubbles appear and the syrup turns yellow, add the pre-fried tangyuan, stir them in the syrup to coat them with threads, and quickly remove from the pot to serve while hot.
4. Coated Tangyuan: Toast sesame seeds until golden, then grind them into a powder and mix into a thick sugar syrup. Roll the pre-fried tangyuan in the syrup to coat them evenly, then arrange them individually on a plate.
5. Drunken Tangyuan: Cook the special small tangyuan and place them in a bowl. Pour the boiled sweet rice wine over them. Adding beaten egg flower is even better.