Wonton is not junk food.

Wonton, also known as flat food, is one of the traditional snacks in Guangdong and Guangxi, belonging to Cantonese cuisine. Unlike most of the "wonton" in southern China, it was initially classified as a kind of cake. It is called Wonton because the pronunciation of Wonton in Cantonese is similar to Wonton.

After a long period of development, Wonton has its own unique style, and the crust and stuffing inside are different from Wonton. The size is generally based on "swallowing in one gulp". According to Lao Guangji's standard, the number of wonton in a standard bowl is 6 to 8.

Wonton is made by wrapping chopped stuffing in a Wonton bag. Wonton skin is made of eggs and flour, and cut into squares about 8cm by 8cm. The fillings are usually made of pork, vegetables (such as coriander and celery) and chopped green onion and seasoned, and there are also wonton fillings made by adding shrimp, minced fish, egg yolk, mushrooms and tellurium. The wrapping method of Guangdong Wonton is generally fast, and it is not necessary to fold it neatly step by step. The size is based on the ability to swallow one at a time. Wonton is mostly cooked in boiling water, and noodles and soup are added to make Wonton Noodles. There are also people who only eat wonton. In Hong Kong, some restaurants fry wonton in hot oil until it is golden and crispy, in order to "fry wonton", which is also popular in foreign countries.