In essence, Wonton and Wonton originated from Wonton. We Chinese people have been eating Wonton for about two thousand years. In ancient times, people thought it was a sealed steamed stuffed bun with no seven tricks, so it was called "chaos", and later it evolved into "Wonton".

Wonton in the North

The North includes some Wonton in the Central Plains, most of which are about the same size as jiaozi, and the thickness of the skin is similar to that of the dumpling skin. The dumpling skin is round, while the wonton skin is mostly quadrilateral. The wrapping method of wonton in each place is different, but most of them are in line with the consistent eating habits in the North, not so delicate, and the head is full when eating.

As far as fillings are concerned, the fillings of northern wonton are as diverse as dumplings, and they can be made from all kinds of meat, shrimp and other favorite vegetables, such as leeks, Chinese cabbage and mushrooms, which make the stuffing more substantial.

the wonton soup in the north pays attention to chicken soup and bone soup, but many families don't pay so much attention to it on weekdays. Just add some shrimp skin, seaweed, soy sauce and vinegar, and pour it into boiling water to make a delicious wonton soup base.

Wonton in Guangdong

The Cantonese pronunciation of Wonton in Guangdong is very similar to Wonton, which also means "one bite at a time", so it has always been called Wonton.

Wonton is small, usually one bite for adults, and the skin of Wonton is thin, which makes it transparent after cooking. The skin is thin and small, and the cooking time is short, so it doesn't take as long as the northern wonton.

most of the fillings in Wonton are pork and shrimp. The fillings are not as full as those in big Wonton. They are delicious and sweet, and the fillings are chewy. Wonton and noodles are also cooked together in Guangdong, which is called "Wonton Noodles", which is also very delicious.

Wonton's soup base is more particular, paying attention to the word "fresh". The authentic Wonton soup base is made of bone soup with earth fish and shrimps. The earth fish is baked golden on both sides first, and then put into the bone soup with shrimps to refresh it. This is also the soul of the soup base of Cantonese Wonton.

Sichuan's wonton soup

Sichuan's wonton soup is about the size of wonton soup. It is said that the name "wonton soup" is named because it is easy to cook, and the chef can cook it before serving with his hands on his chest.

Of course, the biggest difference between wonton and wonton is that on the soup base, Sichuan wonton soup is also called red oil wonton soup. There are many sauces in the soup base. You should add carefully boiled red oil, and the soup is bright and attractive, just like Sichuan cuisine, which is very appetizing.

the stuffing of wonton soup is more specific, pork is always the protagonist, plus some other ingredients. A bowl of authentic red oil wonton soup, the skin is thin and smooth, and the filling is fragrant and soft. Take a spoonful of soup and skin and slide it into your stomach, and you will be eager to have another bite. It is absolutely spicy and delicious.

whether it's wonton in the north, wonton in Guangdong and Guangxi, or wonton in Sichuan, every place has its own characteristics, from snacks to big bowls, which may be the most delicious taste in your heart.