1. Wonton skin is made of wheat flour.

2. The main component of wheat flour is starch, followed by gluten protein. The formation of dough is mainly due to gluten protein. Among the amino acids that make up gluten protein, there is one called "cysteine". It can form "disulfide bonds" with cysteine ??in other gluten proteins, thereby tightly linking the two gluten proteins. There are multiple cysteines in a gluten protein, each of which may recombine with other gluten proteins. A huge gluten protein network can be formed, trapping starch molecules in it to form dough. In the same flour, how to form more disulfide bonds becomes the key to increasing the dough texture.

3. In many places in my country, there is a custom of eating wontons during the winter solstice. During the Southern Song Dynasty, Lin'an also had the custom of eating wontons every winter solstice. Zhou Mi from the Song Dynasty said that Lin'an people eat wontons during the winter solstice to worship their ancestors. It was only in the Southern Song Dynasty that the custom of eating wontons and worshiping ancestors during the Winter Solstice became popular in my country.