Cantonese people call the traditional specialty wonton stew: wonton noodles.

Wonton, also known as flat food, is a traditional snack characteristic of the Guangdong and Guangxi regions and is a Cantonese specialty.

Different from most of the "won stew" in the South, it was classified as a cake in the early stage.

It is often called wonton noodles because the pronunciation of wonton stew in Cantonese is similar to wonton noodles.

Through long-term development, wonton noodles also have their own unique style, and the surface and fillings inside are different from wonton noodles.

The size is generally based on "one bite". According to Lao Guangji's standards, the total number of wonton noodles in a standard bowl is 6 to 8.

Won stew is a Chinese delicacy. It is a traditional folk noodle dish originating from northern China. The meat filling is wrapped in thin bread, which is put into a pot and boiled. It is usually served with soup.

Knead the dough with cold water to make a skin. Wrap food, meat, sugar, honey, etc. inside the skin as filling. Boil tap water.

Wonton stew is mainly made of wontons and dumplings. Wonton wrappers are square with each side about 6cm, or a right-angled trapezoid with a top circumference of about 5cm and a bottom of about 7cm; dumpling wrappers are ring-shaped with a diameter of about 7cm.

The wonton skin is thin and becomes completely transparent after boiling.

Because of the difference in thickness, if the same amount of wontons and dumplings are boiled in hot water, it will take less time to boil the wontons and stew them; during the process of boiling the dumplings, water needs to be added three times, and the so-called "three sinks and three floats" are required.

Ensures boiling.

The wonton stew is heavy on the soup base, while the dumplings are heavy on the dipping sauce.