元宵节的仪式感必须拉满！今天给大家安利八种汤圆的神仙吃法，让你的味蕾瞬间“飞升”！

The Lantern Festival must be celebrated with full ceremony! Today, I'm recommending eight heavenly ways to enjoy tangyuan, making your taste buds "elevate" in an instant!

·经典煮汤圆：最简单的，也是最经典的。一锅清水，几颗汤圆，煮到浮起，软糯香甜，一口一个，幸福感满满。

Classic Boiled Tangyuan: The simplest, yet the most classic. A pot of clear water, a few tangyuan, cook until they float, soft and sweet. One bite, and happiness fills your heart.

·炸汤圆：外表酥脆，内里流心，咬一口，热乎乎的馅儿喷薄而出，简直是“外焦里嫩”的完美诠释。

Fried Tangyuan: Crispy on the outside, with a molten filling inside. One bite, and the warm filling bursts out. This is the perfect "crispy on the outside, tender on the inside" interpretation.

·汤圆驴打滚：将汤圆煮好，把水沥干，把汤圆裹好黄豆粉，让汤圆的外层沾满了黄豆粉，既像北京小吃驴打滚的风味，又保留了汤圆的软糯。

Tangyuan with Soybean Flour: After boiling the tangyuan, drain the water and coat them in soybean flour. The outer layer is covered in soybean flour, giving it a flavor reminiscent of Beijing's famous snack "donkey rolls", while still maintaining the soft texture of tangyuan.

·酒酿糯汤圆：搭配酒酿，汤圆的软糯和酒酿的微甜酒香完美融合，一碗下肚，暖身又暖心。

Sweet Rice Wine Tangyuan: Pair the tangyuan with sweet rice wine. The soft and chewy tangyuan combines perfectly with the slightly sweet, fragrant rice wine. A bowl of this will warm both your body and heart.

·煎汤圆：平底锅煎至两面金黄，外皮微脆，内馅软糯，搭配红糖水，甜而不腻。

Pan-Fried Tangyuan: Pan-fried until golden on both sides, with a slightly crispy outer layer and soft filling inside. Paired with brown sugar syrup, it's sweet but not greasy.

责编：易卓