Sichuan is commonly known as wonton. Sichuanese are spicy, and there is a famous dish called "Red Oil Wonton".
Wonton pictures with different methods (18 photos)
("copy your hand" means "hold your hand")
Some people in Hubei are also called jiaozi (called Wuhan) and Noodles (called elsewhere in Hubei).
Anhui southern Anhui is called "Bao Yu".
Read "wonton" in Wu dialect of Jiangnan, Shanghai, Sunan and Zhejiang [? W? nd？ N], which is quite similar to Cantonese pronunciation. Shanghai wonton is usually cooked in boiling water, then put into the soup made of chicken soup, broth or bone soup, and add sesame oil or soy sauce according to personal preference when eating. Coriander or celery is sometimes wrapped in Shanghai wonton.
Jiangxi is commonly known as clear soup, and there are also places called noodles and wonton.
Because the word "wonton" is relatively rare in Guangdong, and people's knowledge level is limited in the past, it is popular to write "wonton" as a homonym, while English "wonton" comes from Cantonese.
Wrap the chopped stuffing with wonton skin. The skin of Guangdong wonton is made of eggs and flour, and it is cut into 8cm by 8cm squares. The stuffing is made of fat meat, lean meat, fresh shrimp, shredded fish fillet, egg yolk and seasoning. The wrapping method of Guangdong wonton is generally faster, and there is no need to fold it neatly step by step. Size is based on the ability to swallow one at a time.
Fujian is commonly known as flat food and flat meat. Meat stuffing is usually beaten with a mallet, and the skin is the dough.