Kaiyang wonton is a delicious food with meat, Kaiyang, wonton skin and dried tofu as the main raw materials. Kaiyang wonton is a touch of freshness in Wuxi's fast-paced life. Its umami taste is not like the sweetness of steamed bread. The skin of wonton is wrapped with full meat stuffing, mixed with Wuxi's unique Kaiyang shrimp, and the bulging skin is bitten open. Stuffing and juice are ready, and the flavor runs through the gums. The fresh taste won't leave your mouth. I don't want to be greasy, I want to open my mouth more.

The freshness of Kaiyang wonton always lies in innovation. Its inclusiveness is like wonton skin, which looks like a square and the size of a palm, but it can actually accommodate all kinds of fillings, including all the possibilities of innovation in the field of Xiaotian in the skin, and make people feel the brightness of the soup base at any time.

Wonton origin background

In Dialect written by Yang Xiong in the Western Han Dynasty, it was mentioned that "the cake is called Tun". Wonton is a kind of cake, the difference is that its stuffing is meat, which is cooked and eaten; If cooked in soup, it is called "soup cake".

Ancient China people thought it was a sealed steamed stuffed bun with no seven holes, so it was called "chaos". According to China's word formation rules, it was later called "Wonton". At this time, wonton is no different from jiaozi. Since the Tang Dynasty, the names of wonton and jiaozi have been formally distinguished. Many places in China have the custom of eating wonton on the solstice in winter.

In the Southern Song Dynasty, Lin 'an (now Hangzhou) also had the custom of eating wonton from winter to Sunday. Song people carefully said that Lin 'an people eat wonton to worship their ancestors on the solstice in winter. It was not until the Southern Song Dynasty that the custom of eating wonton on the solstice became popular in China.