Wonton noodles, also known as bamboo noodles, is a specialty snack in Guangzhou, mainly divided into noodle soup (earth fish soup with leeks), fish noodles and fried noodles (need to be boiled before frying), wonton noodles have a soft texture, more elastic and chewy, wontons are rich in protein, starch and other nutrients, Ingredients: fresh pork stuffing (non-frozen meat, i.e., hot meat), salt, chicken broth, soy sauce in the raw, starch, pepper, sugar,,, wonton skins. First-rate shrimp or crab meat or viera (fresh scallops) at least one-third of the total. There is no limit to the variety of shrimp meat. Generally, I'll opt for the coarse paste from large pincers for crabmeat.

As Norm says, ravioli pasta is a delicious food made of ravioli and noodles. In fact, wontons are what Northerners call ravioli. They are usually pork-based and seasoned with pepper, salt, chicken essence and some raw flour. According to my dietary experience and analysis over the years, pork is not made of meat, but of meat paste, so the meat is softer and firmer. According to personal preference, half a catty, green onion (cut more), ginger (cut less), egg, chili oil (fry it yourself, read my previous post), salt, sugar, coarse and old soy sauce (you don't need to buy coarse and old soy sauce in particular, if there is one put the same, if there is one put both, I put two as usual)

Soup: it's made of crushed fish, shrimp heads, shrimp shells and pork bones. Macaroni: The most authentic type of macaroni is called bamboo noodles. They are made entirely from duck eggs and noodles without a drop of water. Wonton: The filling is meat and fresh shrimp balls. There are two types of wonton skins, one is alkaline wonton skin and the other is salted wonton skin. I'm not sure which one you prefer. Both types of wonton skins are the same, except that the alkaline or salt wonton skins are used to form a gluten network in the flour, which makes them the most malleable. Let's talk about the basic method of making them; one.

Hundun originated in northern China, but was brought to the forefront in the south. Guangdong called wontons, Sichuan called imitators, Jiangxi called clear soup, Hubei called wrapped cotton. Later, after a long development, the wontons in the south have their own independent style, which is different from the wontons in the north.