Beijing's "wonton Hou" has long been a household name in Beijing. "Old Beijing" often eats wonton on weekdays, especially on the Winter Solstice Festival. In the folk, the dietary custom of "winter solstice wonton and summer solstice noodles" has a long history. "Wonton Hou" has been mainly engaged in wonton since it was opened. Except for the years of the Cultural Revolution, its main varieties here are wonton and sesame seed cake. Why is the wonton of "Hundun Hou" famous in Beijing? It's mainly the wonton made here. Its wonton is characterized by thin skin, fine stuffing, good soup and complete seasoning. The wonton skin of "wonton Hou" is as thin as paper. If you put the skin on the newspaper, you can see the words on it. Fine stuffing refers to the proportion of how many dishes are matched with how much meat is filled. The meat pays attention to the tip of the front hip, and the stuffing is very uniform. For a bowl of wonton, 10 skins are one or two packs and one or two fillings, and together they are two or two, which is basically the same. The wonton of "Wonton Hou" is made by hand on the spot. Making wonton is also called pushing wonton. The dexterity of hands is amazing. Two chefs in each class can feed more than 3,000 people, and an average of more than 100 wonton can be pushed in one minute.