Guangdong Province, you can often see the street stores are very good.

Wonton is a kind of Guangdong snacks, and China's northern region of the "small wontons" and its Sichuan people called the "old hemp copious hand" similar, but the materials used, the appearance of a slightly different design. They are often called wontons because the phonetic pronunciation of small wontons in Cantonese is similar to that of wontons. After a long time of development, wontons have their own distinctive design style, with the skin and its filling different from that of small wontons. The size is generally standardized as "one bite to swallow", and according to Lao Guang Ji's specifications, the total number of wontons in a standardized bowl is 6 to 8. Wonton and egg noodles are boiled together to make boat congee, which is one of the authentic Cantonese snacks. Wonton noodle is made by wrapping the wonton skin around the chopped filling. The skin of Guangdong wonton noodle is made of raw egg and wheat flour, and is cut into squares of about 8cm by 8cm. The filling is made of fat, lean pork, fresh shrimp, ground fish, egg yolk and seasonings. Wonton wrapping in Guangdong Province is usually done quickly, not necessarily in a gradual and neat manner. The size is standardized by the ability to swallow one in one bite. Most of the wonton noodles are cooked in boiling water, and then the noodles and soup are added to make congee. There are also some people who eat just plain wonton noodles. In Hong Kong, China, there are some restaurants to put the wonton noodles into the boiling oil deep-fried until golden brown crispy to serve customers, is the "fried wonton", this practice is also popular in foreign countries.

Hello, I'm Quiet Table, happy to meet you. Wonton is a traditional Chinese food, originating from the north. In Yang Xiong's Dialect of the Western Han Dynasty, it is mentioned that "the cake is called wonton". The ancients believed that this is a kind of sealed buns, no seven so called "muddy", according to the principle of Chinese characterization, later changed to wonton. Initially used for rituals, until the Song Dynasty, every winter solstice festival, the town store closed, the family packaged wonton ancestor sacrifice, sacrifice after the whole family to share food. As a traditional food, eaten the best wonton (wonton) is where to eat? The answer is definitely at my mom's house. Mom's favorite way to make wontons is to mix seasonal vegetables into the pork filling to make large stuffed wontons, leeks and pork, cabbage and pork, chestnut and pork ...... Each has its own flavor. For me, more favored caper pork filling ravioli, caper unique fragrance with thick meat, resulting in a bowl of delicious caper pork ravioli.

Cook the wontons:

Add water to the pot, add the wontons when the water boils, and cook until the wontons float up.

The soup base:

Called "wonton" is really beautiful, not only the wontons as white as clouds and soft entrance color and texture, but also write the eating wontons when swallowing the word of the sense of movement! Our Ningbo side called wontons, is a very popular breakfast choice

Ningbo:

1. Sixteen grams of wontons

I heard that the master of the upper and lower five pack 16 wontons, as long as the sold out on the close of a wonton store. I've eaten the one in Nantang Old Street, the taste is very good, because their soup base is boiled with big bones, wonton skin is made of flour and duck eggs. The service is very traditional, not that attentive modern service. If you can't fit inside the store, you can also choose to take out or something. But overall, it's still a very traditional and classic wonton store.

2. Jixiang Wontons

Would anyone say that Jixiang Wontons is not good? The whole family, chestnut pork, corn fresh meat, celery pork, corn shrimp, too many flavors, and delivery is wontons and soup separate super thoughtful, soup is very rich, is the kind of people want to drink all the kind of soup, soup inside the squash, eat is also a different flavor, can only be used to describe the auspicious wontons, it is a little bit more expensive a little bit, but it is really super delicious!

3. The various wonton stores in the streets and markets

Scattered in the streets and markets in front of the various wonton stores, as well as the various wonton stores near the school. All of them are up at four or five o'clock to energize students and office workers for the day. Usually the ravioli from these breakfast stores and stalls are much cheaper, about four to six dollars a night. Kids and old people and office workers can choose their favorite combination, for example, with a bowl of chow mein or buns, xiaolongbao or the like. Eating a hot bowl of wontons with nori, shrimp skin, egg skin and scallions, a new day begins with so much energy!

Do you love wontons? You can leave me a message oh [teeth bared]

The best wonton is still in Guangzhou, the general wonton noodles are quite good. Three of the more famous stores in Guangzhou. All very good, say you like to eat where the wonton, wontons, copious hands

I have eaten the best wonton is in Hong Kong, Hong Kong's wonton noodles, although the price is a little expensive, but the taste is my favorite. Especially the shrimp inside the wonton, the flavor is really delicious.

Wonton I like to eat Qianlixiang's, in the streets of Guangzhou can be eaten, delicious and inexpensive, easy to solve a good meal; usually I also like to do their own to the baby to eat, but I do it in Sichuan, it also has another name is called copious hand [laughs]

The local people open a delicious, fresh smell of the earth's fish drying, after the food to return to find taste

The town of Xuanbao, Taixing, is just an insignificant The town is just a small town, almost impossible to find on the map. The town is very interesting. Famous is not the scenery, but a bowl of small wontons. Ravioli's pasta identity is y rooted in people's hearts. Ravioli originated in the north. After spreading to the south, it has developed. Not only has a wide range of production techniques, but also has the name of wonton, copious, flat food. Wonton in Jiangsu area is fine. The size is small, and the ingredients are varied. Representative of Nanjing firewood ravioli Jiangyin knife fish ravioli Xuanbao small ravioli. Small town wontons and ancient city wontons side by side, really crazy infinite.

Xuanbao Xiao Chaos

Every day cycling feeling Xuanbao eat small wontons of people countless reasons, mainly because of the modern intestines are meat meat fine rice fine noodles filled, time is not inevitably bored want to go to look for some characteristics of the snacks for a change of taste. Baidu a search can be found by the foodies praised Xuan Fort small wontons. Rush to the side to taste, hey! The flavor is really good, one to two to eat out of feelings. In the old days, civilians ate the first newspaper small wontons as a toothpaste, now small wontons is near and far the famous food people taste on holidays. I have to say that the accident supply and use with the change of the times and change. In today's rising food ingredients, and foodies, Xuanbao small wontons really save money and save things, but her process can not be omitted. The thin and transparent pasta is lit by a match, and I don't know how many times I've done it with a rolling pin. I don't know how many times I've used a kitchen knife to chop the delicate red meat filling. Even if you take the secret soup as the base, I do not know how many hours on the coal simmering. Once the dough and meat are prepared, it doesn't count. Ravioli and ravioli are more technical. Skilled shopkeeper holding a sheet of dough, take a bamboo scraper scraping some meat filling in the hands of a gentle pinch a look like a sparrow's head of a small wonton was born, and the process is only a few seconds between. After wrapping up twenty or thirty wontons, the shopkeeper poured them into a pot of hot water. Two to three minutes later, the white and red wontons float up from the water, so like a delicate lotus flower blooming into the water and like a young female parachutist after completing a mission. The small wontons in the bowl and then mixed with this deep-fried, crab roe and other ingredients in the soup, good-looking and delicious.

Inhaling the tantalizing aroma, I used a small porcelain spoon to pick up a small wonton with a tender filling, and tasted it, it was really delicious to what point? The first thing you need to do is to eat all the chaos, and drink half a bowl of soup. When you raise your head, and then look at the surrounding diners porcelain bowl completely only see the bottom of the white porcelain bowl.

Xuanbao wontons of delicious ingredients also have a relationship, especially the meat filling. Next is the front clip of meat from Taixing earth pig. The earth pig to bean cake for food fat and tender. Tong Yuejian, a salt merchant in the Qing Dynasty, thought it was easy to rot and flavor. And recorded to the food masterpieces spoon concentration, and share with the foodies.

Wonton or called wonton, in all parts of the country, today and we talk about Lianyungang's old "flavor Fanglou", the original site in Haichang Road, a long history, the building is elegant, in my childhood memory, has been retained in the old hotel, a floor and a bottom of the pattern, in front of the door is a blue background Zhuyin Yan body plaque, said to have come from the calligrapher Gu Tien Nong's hand. It is said to have come from the hand of calligrapher Gu Tie Nong. Its many snacks, especially Dongjia chicken juice wontons famous, wonton is a clear small wonton, wonton chicken soup, rich in spices, thin skin filling tender, young and old savory, especially which added shrimp, it seems more delicious.

In the era of material scarcity, the flavor of the Fanglou door to the market, business is booming, my parents are occasionally bicycle to carry me to taste, the 90's due to the demolition of the gradual disappearance of the quiet, reopened in 2019 in the Hai Chang South Road rejuvenation, the bowl is still a big blue-rimmed sea bowl, wontons or the bowl of wontons, but my parents have been old, I'm already grown up.

Like us in the countryside there are a lot of small stores selling chaos, health is very poor, the meat is also eaten uneasy, so I will buy some meat to do it yourself at home, flavorful, clean and hygienic, eat rest assured, the following is my own chaotic tutorials, I hope that you have more guidance [praying] [praying] [praying]

Ingredients: pork stuffing, seaweed, shrimp, cilantro, green onions, ginger, cooking wine, soy sauce, dark soy sauce, salt, chicken essence, monosodium glutamate, thirteen spices, sesame oil, soaked onion and ginger water.

1 Add the soaked green onion and ginger water to the meat mixture, adding less at a time, stirring clockwise, then add the green onion and ginger water, and continue to stir.

2 Meat mixture stirred vigorously, add ginger, salt, chicken essence, monosodium glutamate, thirteen spices, cooking wine, soy sauce, a little bit of soy sauce, sesame oil and continue to stir clockwise.

3 Start a pot of boiling oil, pour in small onions, braid out the flavor and pour into the meat mixture, stirring well.

4 Begin to wrap the chaos, wrapped chaos in the pot to cook, the bowl into the cilantro, a little salt, chicken broth, monosodium glutamate, seaweed, shrimp, sesame oil, put the cooked chaos into a bowl and pour the soup can be.