This depends on what flavor of wonton you make. Different wonton has different methods, and the stuffing in Bao Butong is different, so the conditioning is different. The most common wonton stuffing is to chop pork into minced meat, Jiang Mo, and chop onions as finely as possible. Beat an egg, add salt, a little soy sauce, a little starch, and misname it. If you like hemp, you can put some pepper noodles and mix well with meat. For wonton, the big bone soup that can be directly boiled with bones is the best. Wash and dry the big bones before cooking, and bake them in the oven for 10 minutes. Bones must have some meat. If there is no oven, you can make the big bones smaller and fry them in a pot with a little oil, so that the soup boiled from the bones will turn milky white, which is very beautiful and delicious.

Wonton (Chinese pinyin: hún tún or hú n tun soft; Cantonese: w? n3 t？ N 1, which is homophonic with "wonton"; Shandong dialect: hú n dü n; English name: wonton) is one of the traditional pasta of Han nationality in China. It is filled with thin leather bags, which are usually cooked and eaten with soup. Originated in northern China.

Yang Xiong's Dialect in the Western Han Dynasty mentioned that "the name of bread is Tun". Wonton is a kind of cake, the difference is that it has stuffing inside, and it is eaten after being cooked. If cooked in soup, it is called "soup cake".

In ancient China, people thought it was a sealed steamed stuffed bun with no seven tricks, so it was called "chaos". According to China's word-making rules, it was later called "wonton". Wonton is no different from jiaozi at this time.

Jiaozi has not changed obviously for thousands of years, but wonton has developed in the south and has an independent style. Since the Tang Dynasty, the names of wonton and jiaozi have been formally distinguished.

Eating Wonton Many places in China have the custom of eating Wonton on the solstice in winter. In the Southern Song Dynasty, Lin 'an (now Hangzhou) also had the custom of eating wonton in winter solstice. The Song people explained in detail that Lin 'an people eat wonton to worship their ancestors on the solstice in winter. It was not until the Southern Song Dynasty that the custom of eating wonton on the solstice became popular in China.

Today, wonton has become a well-known snack, with various names, different productions and delicious taste, all over the country. There are many local characteristics, which are very popular among diners. Chengdu Dragon Wonton Museum is famous for its various wonton varieties, thin skin and tender stuffing, delicious soup and delicious taste. Chongqing's crossing the bridge to copy the hand, the package is exquisite, the seasoning is diverse, and the seasoning is dipped; Sanxian wonton in Songyunlou, the Old Town God Temple in Shanghai, has exquisite stuffing, thin stuffing and delicious taste. The ququ in Urumqi, Xinjiang, is filled with mutton, with thin skin and tender stuffing, and the soup is clear and delicious.