In fact, wontons, wontons and copra are the same kind of food, which are widely distributed and loved by people, so they take another name in different places.

Jiangsu, Zhejiang and most other places are usually called wontons; wontons are called in Guangdong; and crib hand is the common name in Sichuan. Of course, these three foods still have different local characteristics of flavor.

Hundun

Hundun originated in North China, the ancient saying "Hundun of the cake", that is, hundun is a kind of cake, the ancients regarded it as a kind of sealed buns, known as "chaos", and later according to the rules of Chinese characterization, it was called "chaos".

From the outside, the wonton is in the shape of a golden yuanyuanbao, which looks like a dumpling with a thinner skin.

Dumplings have a round, thicker skin; wontons have a square, thinner skin; dumplings are heavy on dipping ingredients, and are often steamed or deep-fried; while wontons are often cooked in soup, and crabmeat, shrimp, and chopped scallions are often added to the soup to enhance the fresh flavor of the wontons.

Copping Hands

Copping Hands, as it is called in Sichuan, is most notable for its red soup.

One theory about the origin of the name "copied hand" is that it is thin-skinned and easy to cook, and between the copied hands, it is already cooked on the table, hence the name.

The copied hand into the pot after cooking out, to the soup add a spoonful of oil splash hot pepper, a bowl of delicious and attractive red oil copied hand was born, the skin is thin and stuffed with more, and numb and spicy, eat up smooth and smooth, let a person directly call addictive. And the soup base few people will drink, after all, too greasy.

Wonton

Wonton is a Cantonese term for a dish with a different skin and filling than wontons and scissors, and the size of the wonton is usually measured in "bites".

The skin of wonton is so thin that it breaks easily when you use chopsticks to hold it, and the fillings are mainly pork and shrimp.

Later, Wonton Noodles were developed, where boiled or fried wonton is added to the noodle with boiled soup, which makes the wonton fresh and lubricated, the noodle elastic, and the soup even more memorable.