Wonton noodles (Cantonese) and wonton noodles (Mandarin) should have originated in Guangdong.

There are also things to pay attention to when eating wonton noodles. Don’t think that just a few wontons and a little soup make it a wonton noodles. Authentic wonton noodles require "three lessons":

One lesson about noodles. Authentic noodles start with flour and eggs, and the most important thing is that they don’t use any water at all, relying entirely on eggs. The noodles cooked in this way have a bit of toughness and are very crispy in your mouth.

Lecture 2: Wonton. The key lies in the filling inside, which uses fresh shrimp balls and can be "peeled and greened" in one bite.

Three lectures on soup. The soup made from bonito and shrimp shells must be fresh and clear, so adding MSG is a taboo.

There is another trick to identify the authenticity of wonton noodles: chives must be indispensable.

Even the noodles are carefully served: five shrimp wontons are usually placed at the bottom of the bowl, and then the noodles are placed on top of the wontons, and then half a bowl of noodle soup is added. The soup should be as Curtner said. Throw in some shredded chives for extra flavor and a crisp texture. Because the elasticity of the noodles needs to be maintained, care must be taken not to let the noodle soup soak all the noodles in. A part of the noodles must be exposed above the soup, and it must be eaten as soon as possible while it is hot.

Chi Kee Wonton Noodles, famous in Hong Kong and Macau

In the 1920s and 1930s, there were many wonton noodles sold on the streets in Guangzhou, which were made by knocking bamboo boards into "unique" "The sound is a solicitation, and the business is quite good. Among them, Chiji, which has a stall at the bridge of Sanshengshe, Xiguan, is even more famous than the teahouse noodle shop.

Chi Kee is famous for selling round-eye wonton and cabbage noodles. Round-eye wontons refer to wontons as small as longan (i.e. longan, also known as round eyes); Nostoc noodles describe the noodles as refreshing and tough as Nostoc. Chiji's noodles are whole-egg silver-thin noodles. They use high-quality flour and knead them evenly in a ratio of 5 eggs per pound of flour. They then press it repeatedly with a pole. People say it tastes "springy" when you eat it. As for the filling of wontons, Chi Ji must use fresh pork hind legs, strictly according to the ratio of 8 to 8 lean to fat, and add fresh shrimps, chop them into fine pieces, add egg yolks, and mix with seasonings to make the filling. The wonton skin is as thin as paper (one or two pieces of dough can make 32 skins). The filling lines can be seen in the wrapped wontons, and they will turn into a fresh meat color when cooked. The soup for wonton noodles is made from earth fish, shrimp and rock sugar. Therefore, even though the price of the ready-to-cook wonton noodles in Chi Kee is three times that of other restaurants, it is still very popular among diners because of its delicious color, flavor and appearance. Although he set up his stall on the roadside without tables and chairs, the diners squatted on the ground and ate happily. There are also people who drive their cars specifically to eat its noodles. In the early 1930s,

As for the noodle soup, as the friend below said, using earth fish (a kind of dried small sea fish) to make it is the key. Even the noodles are carefully served: five shrimp wontons are usually placed at the bottom of the bowl, and then the noodles are placed on top of the wontons, and then half the bowl of noodle soup is added. As Curtner said, some shredded chives should be placed in the soup to add deliciousness. And brings a crisp taste. Because the elasticity of the noodles needs to be maintained, care should be taken not to let the noodle soup soak all the noodles. A part of the noodles must be exposed above the soup, and it should be eaten as soon as possible while it is hot.

Drink some noodle soup first, then taste noodles and shrimp wontons. The production of wontons is also very particular. The fillings are made of pre-seasoned and marinated fresh sea shrimps, plus bamboo shoot tips, lean meat, fatty meat and other top-quality ingredients. The shrimps must be fresh and "elastic" and the skin must be as thin as Paper melts in your mouth, this is top quality.