There are many delicacies in the world that I never get tired of eating, such as small wontons. A nimble housewife will use her left hand to gently scrape a little meat mince on the square wonton wrapper with a bamboo blade, and at the same time quickly pinch the wrapper toward the center with her right thumb, ring finger and index finger, and remove it three times. Two beautiful little wontons are ready. Every time I go back to my hometown of Shanghai, I can see the open kitchens of several time-honored restaurants, and I can always see the aunties inside making wontons with their fingers flying skillfully. The small wontons are translucent after being cooked, and the pink meat filling shines through the skin as thin as cicada wings, just like the thin powder applied on the girl's face, it is really beautiful. When eating in restaurants, those who are particular about the soup will add goose-yellow egg skin, dark-brown seaweed and green chopped green onion to the soup bowl to complement the pink wontons, which is particularly ceremonial. Although wontons are very common, it is this folk food that can always connect many families with countless complexes.