A good-looking and quick way to wrap wonton is to prepare meat stuffing in the middle of wonton skin, fold the sharp corner in half and stick it tightly, and fold the two corners inward along your fingers, completely overlapping and sticking it firmly.

Wonton is a traditional folk noodle originated in China. Wonton evolved into jiaozi. When making wonton, first use a thin leather bag with meat stuffing and cook it in a pot, usually with soup when eating.

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 there is meat in it, which is cooked and eaten; If cooked in soup, it is called "soup cake". China ancient people thought it was a sealed steamed stuffed bun, which had no seven tricks, so it was called "chaos". According to China's word formation rules, it was later called "Wonton".

Wonton species

1, fresh meat wonton: Chop pork and onion, stir, wrap with wonton skin and cook, which is the most basic method.

2. Shrimp wonton: Guangdong is rich in seafood, often dominated by shrimp and pork. Shops in Hong Kong often use "big wonton" (big wonton) as a selling point, and there is a kind of big shrimp in wonton.

3. Fried wonton: cooked by frying.

4. Wonton with vegetable meat: The shredded pork of Qingjiang cuisine is usually large, also known as "Wonton with vegetable meat".

5, red oil wonton: usually fresh meat wonton is eaten with spicy oil-based sauce, which is a unique food in Sichuan.