Long wonton is a famous traditional snack in Chengdu and a special name for Sichuan wonton, hence the name wonton.

It's called wonton in the north and wonton in Sichuan. There is a famous snack called "Red Oil Wonton".

Love spicy food, in addition to soy sauce, sesame oil, vinegar, you can also add a spoonful of red spicy oil.

Dragon wonton originated in the 1940s and is also an old shop. But few people know that the founder of Long Chaoshou originally opened a tea club.

Teahouses can be seen everywhere in Chengdu. The business of "Houhua Teahouse" is particularly prosperous at every meal, and the source lies in the predecessor of Long Chaoshou, "Houhua Chaoshou". The shape of wonton is similar to that of wonton, but the difference is that it is large and has a lot of meat. Qianghua Tea House's famous wonton is the original soup of this kind of wonton, which is made of chicken, duck and pork. In those days when it was difficult to eat meat, eating meat was a luxury. Later, due to the fame of Chaoshou, the owner of the teahouse simply co-opened a snack bar with others and named it "Long Chaoshou". Long Chao's fame and reputation are accumulated under such a historical background. Of course, it is undeniable that such innovation and the atmosphere of materials were indeed worthy of the title of "famous food" in that era.

From ancient times to the present, from south to north, from east to west, wonton is almost everywhere.

Wonton, a square skin, each with dried Kun, thick soup and light soup, each with its own taste.

Few foods have so many names as wonton, only one "vest".

In Fujian and Xiamen, it is also called flat meat, flat food and meat swallow; In Hubei, it is also called jiaozi and Gaimian; In Guangzhou, it is called wonton; In Wuhan, it is also called jiaozi or Gaimian; In Nanchang, the protagonist has disappeared, leaving only "clear soup".

The most unique and interesting name is Weinan, Anhui Province. People here often call wonton a burden, but they don't know what it is at first glance. It's really lifelike when it's carefully tasted.

According to "Guangya" written by Zhang Yi, wei ren of the Three Kingdoms, there was a crescent-shaped food called "Wonton" at that time, which was basically similar to the shape of jiaozi now. By the time of the Northern and Southern Dynasties, wonton had been "shaped like a crescent moon, and it was delicious all over the world".

This may be the advantage of change. How can we stand?

Yang Jingting, a poet in Tongzhi period of Qing Dynasty, wrote a wonton poem: Wonton is more delicious than usual, the stuffing is mixed with spring leek, which tastes fragrant, the soup is clear and moist, the kiss is not too light, and it tastes long after swallowing.

He explained that the charm of wonton lies in the delicious soup, which is not fresh, so eating wonton has become a boring task. Most of the soup is made of pig bones or old hens, and seaweed, winter vegetables, pea seedlings and crispy shrimp are sprinkled.

menu

Ingredients: 300g of wonton skin, 200g of minced pork, 350g of noodles, and 0/50g of crab mushroom/kloc.

Seasoning: soy sauce10g, salt 4g, onion and Jiang Mo10g, a little red oil and pepper.

Practice: 1. Put the noodle dish in the pot, blanch it, take it out and squeeze it dry.

2. Mix minced meat with onion, Jiang Mo, salt and sesame oil, then add soy sauce and stir well.

3. Chop the noodles, put them in a bowl and stir well.

4. Take the wonton skin and put it into the stuffing.

5. fold in half.

6. The back surfaces of the two corners are bonded and pinched tightly, showing an ingot shape.

7. wrap wonton.

8. Add water to the pot, add crab-flavored mushrooms, and cook a delicious taste.

9. Add wonton and cook it, put it in a bowl and sprinkle with a little pepper and red oil.