Dragon wonton soup

Help to edit encyclopedia business card

Dragon wonton soup is a leader in Rongcheng snacks because of its thin skin, tender stuffing, smooth and delicious soup. The name of the dragon wonton soup is not the boss's surname, but the founder, Zhang Wuguang, and his friends discussed the opening of the wonton soup shop in the then "thick flower tea garden". When discussing the name of the shop, they borrowed the word "thick" from the "thick flower tea garden" and took the homophonic word "dragon" as the name, which also implied the meaning of "dragon leaping and tiger leaping", "auspicious" and "prosperous business". "Chaoshou" is a special name for Hundun in Sichuan, hence the name Chaoshou. Chengdu's "Dragon wonton soup" was opened in Yuelaichang, Chengdu in 1941, moved to Xinjichang in the early 1951s, and moved to the south section of Chunxi Road in the 1961s, with a history of more than 61 years.

Chinese name: dragon wonton soup

main ingredients: flour, Pork leg meat

Classification: Sichuan cuisine

Taste: fragrant

Catalogue

Introduction to the origin of dishes

Historical development

Method of making ingredients

Production process

Nutritional value

Nutritional ingredients in the eating guide

Nutritional efficacy

Suitable for people

Making tips

. Practice making ingredients

making process

nutritional value

food guide

nutritional ingredients

nutritional efficacy

suitable for people

making tips

basic information of hand-written dragon wonton

author

text

comments

start editing this paragraph of food introduction

origin of food

dragon wonton. The main features of Longwonton soup are: thin skin, tender stuffing and fresh soup. The parchment is made of super-grade flour with a little ingredients, which is kneaded slowly and rolled into a translucent shape of "as thin as paper and as thin as silk". The meat stuffing is tender and smooth, mellow and delicious. The original soup of dragon wonton soup is made from the meat of several parts of chicken, duck and pig, which is stewed slowly. The original soup is white, thick and fragrant. Wonton is called wonton (also called chaos) in the north, called wonton in some places in Shandong, and wonton in Guangdong. Wonton was originally a folk food for sacrifice. In the Song Dynasty's Old Wulin Story, it was recorded: "Wonton is the first thing to enjoy, and there is a proverb" Wonton in winter, the year is good ". Your family is curious, and every instrument has more than ten colors, which is called' a hundred flavors'. " In fact, after the Southern Song Dynasty, Hun Chong had already spread to the market, which was one of the beautiful points at that time. Yan Zhitui of the Northern Qi Dynasty said, "Today's wonton is shaped like a crescent moon, and the world is full of food." This is recorded in Mengliang Lu in the Southern Song Dynasty, Chang 'an Hakka Dialect in the Ming Dynasty and many historical notes in the Qing Dynasty. This kind of snacks is famous all over the country, regardless of the north, south, east and west, such as hammered chicken wonton in Tianjin, big wonton in Huzhou, steamed wonton with shrimp meat in Shaoxing, Wangxingji wonton in Wuxi, fish wonton in Guangzhou, Chengdu Longwonton in Sichuan, Wuwonton in Chongqing, Wenjiangcheng wonton in Neijiang, and Haibao noodles in Wanxian. Chengdu Longwonton soup opened in Tiffany Ting in 1941, moved to a new market in 1951s, and moved to the south section of Chunxi Road since 1961s. It is rumored that several shareholders, such as Zhang Guangwu, gathered in the "Thick Flower Tea Garden" before the opening to discuss the matter of running a copy shop. When it comes to the name of the store, someone suggested borrowing the homonym "dragon" of the word "thick" from the strong flower tea house to pray for good luck. He also said that we are descendants of the dragon, and the descendants of China are endless, and our cause will be passed down from generation to generation and will be prosperous forever. Zhang Guangwu and others unanimously agreed that the dragon wonton soup, whether supplemented with red soup, clear soup or milk soup, will surely live with water, and a generation of famous snacks "Dragon wonton soup" was born. At that time, Chaoshou was sold in many shops in Chengdu. If you want to do a good job in business, you should first pay attention to quality and characteristics. It is said that shareholders such as Zhang Guangwu pay great attention to learning from the experience of their predecessors. At that time, someone once introduced them: in ancient times, there were two points to pay attention to when making wonton soup. First, the soup should be clear. Duan Chengshi's Youyang Miscellany in the Tang Dynasty said: "Today, a well-dressed family is famous for its food, including Xiao's wonton. After removing the fat soup, you can make tea." Yuan Mei's "Suiyuan Food List" in the Qing Dynasty also said: "Small wonton, sister-in-law longan, with chicken soup." Mr. Zhicheng Deng also mentioned in his annotation "Dream of China in Tokyo": "There is only one kind of wonton, and clear soup is also expensive. In the past years, I was in Zhimeizhai wonton soup, but I could swallow it to write. " Second, the stuffing should be fine. Ni Zan's "Yunlintang Diet System Collection" in the Yuan Dynasty recorded a method of cooking wonton: "Fine-cut minced meat, add bamboo shoots, rice, leeks and rattan flowers, and evenly wrap them with a little Sichuan pepper almond sauce. The skin is slightly thick and small, cut into squares, and then roll it thin with real powder. When cooking the soup, turn it around with boiling soup. Don't cover it, get up when it floats, and don't stir it again. You can't use Amomum villosum in the stuffing, just use it. " Dragon wonton soup has learned from these two experiences, paying attention to clear soup and fine stuffing, and paying special attention to making thin skin. When mixing flour, add a proper amount of eggs to make the flour leather tough and chewy. In order to make the stuffing tender, pure pork was used and water was added to make the stuffing. According to the characteristics of Sichuan, it is served with clear soup, red oil, seafood, stewed chicken, hot and sour soup and other flavors.

appearance (14 photos) In those days, Longwonton restaurant was also engaged in glass steamed dumplings, Hanyang chicken and other varieties. Although it is a famous snack restaurant, the sales volume is large, but because there are not many varieties, the benefits are not very significant. After the Third Plenary Session of the Eleventh Central Committee, Longchaoshou also carried out reforms. They combined all kinds of famous snacks and sold them in the form of a set meal. Even if customers can taste a variety of snacks with different flavors at the same time, they also exerted their collective advantages and achieved good benefits. The restaurant has also launched a medium and high-end snack banquet. On the second floor, you can have a rich snack feast at a moderate price, which is jubilant, lively and affordable. The dining room on the third floor is decorated with a combination of Chinese and western styles. The garden-style hall and elegant rooms in the hall are extraordinary in style. Traditional musical instruments accompany diners, and the ancient style contains modern flavor. Although the grade is high, the dishes are exquisite, the environment is elegant and the cultural atmosphere is strong, and diners are still happy to patronize. No matter the middle or high-grade seats in this restaurant, the dragon wonton soup is the leader, snacks are the center, and hot and cold dishes are served. If you just want to taste wonton soup or snacks, you can visit the restaurant on the first floor. For six yuan, you can have a set meal, which is as convenient as McDonald's fast food in the United States, but it is a bit noisy because of the large number of people. In 1989, Longwonton restaurant was awarded the title of "provincial advanced enterprise" and "municipal civilized unit" by the Sichuan provincial government. In February, 1991, 41 kinds of snacks such as "Longwonton soup" and "Bosi oil cake" operated by Longwonton soup restaurant were named as "Chengdu famous snacks" by Chengdu municipal government. Two kinds of snacks were named "Chengdu quality snacks".

Historical development

The p>71-year-old-brand dragon wonton soup is thin and tender, smooth and delicious, and the soup is thick and white, making it a popular snack shop in Rongcheng

. The name of the dragon wonton soup is not the boss's surname, but the founder, Zhang Wuguang, and his friends and three other guys discussed the opening of the wonton soup shop in the then "thick flower tea garden". When discussing the name of the shop, they borrowed the word "thick" from the "thick flower tea garden" and took the homophonic word "dragon" as the name (Sichuan dialect "thick" and "dragon" are homonyms), which also implied "Dragon and Tiger Leap". "Chaoshou" is a special name for wonton in Sichuan. The name Chaoshou is probably because the two ends of the dough should be copied together when wrapping, so it is named. Chengdu's "Dragon wonton soup" was opened in Yuelaichang, Chengdu in 1941, moved to Xinjichang in the early 1951s, and moved to the south section of Chunxi Road in the 1961s, with a history of more than 71 years. Opening Scene When the "Dragon Handwriting" store opened, the signboard was written by the dean of the College of Literature of Sichuan University at that time. The signboard was written in gold on a red background and surrounded by two golden dragons. The calligraphy was vigorous and exquisite, and it became the outstanding snack signboard in Chengdu at that time, which attracted people's attention. At present, the shop is recruiting for the late four

eating methods (11 pieces) of Zhao Yunyu, a famous Sichuan painter and calligrapher. "Dragon wonton soup" was mainly engaged in original soup, stewed chicken, seafood, clear soup, hot and sour, red oil and other varieties of wonton soup at the beginning of its opening. After the 1961s, it expanded its business scope and added cakes, snacks and other varieties. The famous pastry masters of the older generation, Zhang Qingyun and Liu Long Gui, were named "Chengdu Famous Snacks" by the Chengdu municipal government. Today's "Longwonton soup" shop has developed into a large-scale comprehensive snack restaurant with a business area of more than 2,111 square meters. The first floor is a casual snack and refreshments. The main varieties of snacks are seasonal snacks, which are cheap and most popular among ordinary consumers. The second floor of the restaurant is provided with mid-range snacks and Sichuan cuisine, which is rich and frugal, suitable for entertaining friends and relatives; On the third floor, high-end snack banquets are provided, and folk music is played. The dining environment is simple and elegant. Since the expansion of Longchaoshou, due to good management, business continues to be booming, and customers are full every day, which has become a rare restaurant in Chengdu that has to wait in line for dinner without making reservations in advance. According to the statistics of 2114, the total annual turnover of this store (single store) reached a record of more than 41 million yuan, with an average daily sales of nearly 1 million yuan. "Dragon wonton soup" was awarded the title of "China Time-honored Brand" by the Chinese people and the Ministry of Internal Trade in 195. Rival Sichuan, including Chongqing, never called the snack "wonton" but "wonton". The origin of the name "Chaoshou" has never been compared, but judging from the rhythm of pronunciation in Bashu area, the word "Chaoshou" is obviously more in line with the habits of Ba people. Because the pronunciation of the word "wonton" and "dragon wonton"

in Sichuan dialect is a falling tone, and the pronunciation of "wonton" is not only a rising tone, but also a long aftertaste, which can be extended indefinitely in the tone of Sichuan people. The beauty is that there is still room for a few turns freely, and a little bit of the flower tone of Sichuan opera can be faintly heard at the end of the tip. Red oil wonton soup is a famous snack in Chengdu, Sichuan. Fill the dough bag with meat, cook it and add clear soup, red oil and other seasonings to serve. This snack is tender and delicious, and the soup is slightly spicy and fragrant. Wonton is called by Sichuanese. Wonton is made all over the country, and red oil wonton is one of the most famous varieties. Its raw materials are: 21 pieces of parched skin, 51g of minced meat, 11g of cooking wine, chili oil, soy sauce and sesame oil, 3g of refined salt, 2g of monosodium glutamate and 21g of chopped onion. Cooking method: Mix minced meat with refined salt and cooking wine, and wrap it into wonton soup with wonton soup skin; Put Chili oil, soy sauce, sesame oil and monosodium glutamate in 4 bowls respectively and sprinkle with chopped green onion; Boil a proper amount of water in the pot, cook it in the pot until it floats, pick it up, and put it into bowls to eat. Red oil wonton soup is a famous snack in Sichuan and a traditional snack in China. It is called wonton in Guangzhou, clear soup in Jiangxi and wonton in other parts of China. Wonton appeared in China more than two thousand years ago, and it is very popular in many ethnic groups and regions, so its name and eating method are different. Besides cooking, it is fried and fried, with different flavors.

Edit this paragraph.

Make ingredients

511g refined powder, 511g pork leg, flour, broth, pepper noodles, monosodium glutamate, ginger, sesame oil, salt and chicken oil, and 2 eggs.

Production process

1. Put the flour in a concave shape on the chopping board, add a little salt, knock in 1 eggs, add clear water and mix well, and knead with the dragon's hand

to form dough. Then roll it into a sheet as thin as paper with a rolling pin, and cut it into 111 sheets of four-fingered square parchment for later use. 2. Beat the pork with the ratio of fat to thin to remove tendons with the back of a knife, chop it into mud, add Sichuan salt, ginger juice, 1 eggs, pepper noodles and monosodium glutamate, mix well, add appropriate amount of water, stir it into a dry paste, add sesame oil, and mix well to make stuffing for later use. 3. Put the stuffing pericardium into the skin, fold it into a triangle, and then fold the left and right corners to the middle for bonding to form a water chestnut-shaped hand-made blank. Then cook it until the heat is just right ... Be careful not to cook it for a long time, which is explosive. 4. Put Sichuan salt, pepper, monosodium glutamate, chicken oil and original soup in a bowl, and scoop in the cooked wonton soup.

Edit the nutritional value of this paragraph

No content

Edit the food guide of this paragraph

Nutritional components

Calorie: 158.4 kcal cholesterol: 643.5 mg vitamin A: 257.4 μ g potassium: 169.4 mg sodium: 144.65 mg phosphorus: 143 mg calcium: 61.6 mg selenium: 15.77 μ g. Compound: 3.18g of iron: 2.2mg of vitamin E: 2.12mg of zinc: 1.21mg of vitamin B2: 1.3mg of nicotinic acid: 1.22mg of copper: 1.17mg of vitamin B1: 1.12mg of manganese: 1.14mg [1]

Nutritional efficacy

Brain nourishing, intelligence improving, protecting liver, preventing arteriosclerosis, preventing cancer and delaying aging [1] Beauty and skin care. This may be due to the following reasons: first, the skin is too thick and lacks softness; second, the pork with < P > in the stuffing is not chopped enough, the meat quality is too rough, or the fascia of the meat is not completely removed; Third, the water in the stuffing is added too little and the stirring is not enough, which makes the water content in the stuffing less and the meat is too dense; Fourth, the stuffing pericardium is not full enough, and the upper and lower skins are adhered, which makes the dough difficult to cook and cook soft. Paying attention to the above four points can avoid the above problems. Copy your hand and explode your heart. First of all, because the water is not wide, the hands collide with each other in the cooking process, and there are too many opportunities for friction, which breaks the skin and bursts the heart. Second, because the fire is too strong and the water is boiling too hard, the skin of the wonton soup will be washed to the core. Of course, when wrapping, this will also happen if the dough is not firmly bonded. Therefore, in order to prevent the core from bursting, it is necessary to stick it firmly, the water is wide, and the boiling is prevented from being too fierce. There are floating objects in the soup. Often some wonton soup shops do not pay attention to making soup, and there are many floating objects in the soup, which gives customers a bad sensory impression. When making soup, the egg white should be added with water and mixed evenly, and then dripped into the soup several times, and the sundries should be netted, and then removed. "The soup is clear in color and the stuffing is expensive and delicate" has long been summarized by the ancients and cannot be ignored.

Edit this paragraph of Longchaoshou Fu

Longchaoshou Fu was written in 2111 by Xiao Chongyang, a famous Sichuan cuisine theorist, for Longchaoshou, a century-old shop. From the origin of "Chaoshou" to the difference between North and South, to the summary of the history, development, social evaluation and historical significance of Longchaoshou, we can know something about Longchaoshou. This poem is hung in front of all the old shops of Longchaoshou, and it is a typical representative of Chinese time-honored brands in Chengdu catering industry.

Author

Mr. Xiao Chongyang, executive director of China Cuisine Association, director of National Institute of Functional Technology Appraisal, vice president of Sichuan Cuisine Association, president of Chengdu Cuisine Association, and a famous Sichuan cuisine theorist, once served as chairman of Chengdu Catering Company in Sichuan Province

Text

wonton, wonton and folk snacks. Bread is filled with meat, and the skin corners intersect, which looks like water chestnuts and ingots, and is more human-like, and it is warm and fights. It is called "Wonton" in the north and "Wonton" in the south, which is loved by Sichuanese, and its common name is "Wonton". When the bowl is filled, the soup is wide and thick, and it is delicious, for Xian Yi, young and old. It is well-known and popular all over the world. Chengdu "dragon wonton soup" and "Chinese time-honored brand"; Starting a business for 61 years adds elegance to the present. In the past, the discussion of "thick flowers" was homophonic with "dragon". The materials are authentic and exquisite, and the fine tradition is made. Fine-grained skin is transparent, and the stuffing is fresh and full. The soup is rich and fresh, with different flavor characteristics: the original soup is fresh and fragrant with red oil; Seafood is strong, hot and sour. I don't know if I don't eat, but I can't forget if I eat. Chengdu