Sanxian wonton belongs to the traditional famous snacks in the south of the Yangtze River. Its main raw materials are pork stuffing, shrimp and eggs, hence the name Sanxian. When eating, mix it with chicken soup, which tastes excellent. The process is mixing and the production is simple. History records that the ancients had the custom of eating wonton on the winter solstice to get rid of the "chaos".
Wuxi Sanxian wonton, which originated in Dongting, Wuxi, is filled with fresh pork, kai yang and mustard tuber. Changzhou Sanxian wonton is filled with fresh pork, shrimp and herring. The combination of pork, aquatic products, dry goods and pickles also inspired future stuffing innovation. Guangdong is made of fat, lean pork, fresh shrimp, ground fish pieces, egg yolk and seasoning.
wonton
Guangdong, Guangxi and Tianjin are called wonton, and Bashu is called wonton soup, which is a traditional Chinese food. Wonton originated from a traditional folk pasta in the north of China. It is stuffed with thin noodles, cooked in a pot, and usually served with soup. Up to now, wonton has become a famous snack with many names, different productions, delicious flavor and spread all over the country, which is deeply loved by people.
Wonton has many names, such as Wonton in Jiangsu and Zhejiang, Wonton in Guangdong, Noodles in Hubei, Clear Soup in Jiangxi, Wonton in Sichuan, Ququ in Xinjiang and so on. If wonton is compared with dumplings, the skin of wonton is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm; The dumpling skin is round with a diameter of about 7 cm.
Wonton skin is thin and transparent after cooking. Therefore, the difference between thickness and thickness is that the same amount of wonton and dumplings are boiled in boiling water, and it takes less time to cook wonton; In the process of cooking dumplings, it is necessary to add cold water for another three times, and after going through the so-called three sinks and three floats, it can be guaranteed to be cooked. Wonton is heavy on soup, while dumplings are heavy on dipping.