Fish skin horn is a famous traditional snack in Shunde, Guangdong. It enjoys a good reputation in South Guangdong and has gone through a long process of evolution. Lingnan snack wonton is said to have evolved from wonton, but its shape and eating method are slightly different. The characteristics of fish skin horn are white and tender, smooth and refreshing, and will not rot after long cooking. It is delicious with fish, shrimp and meat. Dry steaming, frying and soup making are all very delicious. It's not jiaozi, but it's better than jiaozi.

Wonton has a thick skin and less meat, while wonton has a thin skin and more meat. In terms of eating methods, wonton is rarely mixed with noodles, but it is often mixed with noodles, which is called wonton noodles. Wonton skin is as thin as paper (in the old days 1 dough had 32 skins), and the texture of the stuffing was clearly visible after wrapping, so it was called "glass wonton". Wonton is thin-skinned, so is defeat. Its disadvantage is that if the heat is too high, the skin will rot. In view of this, Feng Buji of Daliang, Shunde, changed the old shop in wonton noodles into fish skin instead of rice skin, and introduced a smooth and boiling-resistant fish skin wonton. Later, its shape was changed to a flat semicircle, showing a powder angle, so the fish skin angle came out. Because it is a bit like jiaozi in the north, it is also called fish skin dumplings. Fish skin horns gradually changed to machine boxes and parted ways with noodles.