The street shops you can often see in Guangdong Province are all delicious.

Wonton is a kind of guangdong snacks, which is similar to "Little Wonton" in northern China and "Laoma Wonton" called by Sichuanese, but slightly different in materials and appearance design. It is often called Wonton because the phonetic symbols of small and medium-sized Wonton in Cantonese are similar to Wonton. After a long period of development, Wonton also has its own unique design style, and the skin and stuffing inside are different from those of small Wonton. Generally, the size is based on "one bite". According to the specifications of Lao Guangji, the total number of wonton in a standardized bowl is 6 to 8. Wonton and egg noodles boiled together into boat porridge is one of the authentic guangdong snacks. Wonton Noodles is made by wrapping chopped stuffing in wonton bags. Wonton skin in Wonton Noodles, Guangdong Province is made of raw eggs and wheat flour, and cut into a square about 8cm by 8cm. The stuffing is mixed with fat, lean pork, fresh shrimp, ground fish pieces, egg yolk and seasoning. The wrapping method of wonton in Guangdong Province generally pays attention to quickness, and it is not necessary to gradually convert it into neat packages. The size is to be able to swallow one at a time. Most of Wonton Noodles is cooked in boiling water, and noodles and soup are added to make boat porridge. There are also people who only eat Wonton Noodles. In Hongkong, China, some restaurants fry Wonton Noodles in boiling oil until it is golden brown and crisp to serve customers, which is also popular abroad.

Hello, I'm a quiet dining table. Nice to meet you. Wonton is a traditional food in China, which originated from the north. In Dialect written by Yang Xiong in the Western Han Dynasty, it was mentioned that "the cake is called Tun". The ancients thought it was a kind of sealed steamed stuffed bun, so it was called "Hunhun" because it didn't have seven tricks. According to China's word-making principle, it was later changed to wonton. At first, it was used as a sacrifice. Until the Song Dynasty, every winter solstice festival, the town shops closed down, and each family made wonton to worship their ancestors, so that the whole family could share the food. As a traditional food, where did you eat the best wonton? The answer must be eaten at mom's house. My mother likes to make wonton with seasonal vegetables mixed with pork stuffing, such as leek pork, cabbage pork and shepherd's purse pork ... each has its own flavor. For me, I prefer the wonton stuffed with shepherd's purse and pork. The unique fragrance of shepherd's purse and the rich meat flavor have created this delicious bowl of shepherd's purse and pork wonton. Below I will share with you my mother's making method: food preparation:

meat stuffing:

wonton skin:

soup base: making steps:

preparation of meat stuffing:

making wonton skin:

wrapping wonton:

holding the wonton skin left and right, and putting the meat stuffing in a corner of the wonton skin. The meat stuffing with wonton skin is rolled diagonally to the center of wonton skin. At this time, it is probably a quasi-rectangle plus a triangle, and the two sides of the quasi-rectangle are folded to the middle and glued together.

Boil wonton:

Add water to the pot, add wonton after the water boils, and cook until the wonton floats.

Making soup base: There is a quiet saying:

It's called "Wonton" which is really beautiful. It not only tells the color and taste of the wonton as white as a cloud, but also writes the dynamic feeling of swallowing words when eating it! Our place in Ningbo is called Wonton, which is a very popular choice for breakfast.

Ningbo:

1. Sixteen-grid Wonton

It is said that it is a wonton shop where the master has five packages of 16 wontons, and as long as it is sold out, it will call it a day. The one who has eaten Nantang Old Street tastes very good, because their soup base is made of big bones, and the wonton skin is made of flour and duck eggs. Service is very traditional, not that kind of thoughtful modern service. If you can't sit in the store, you can also choose takeaway or something. But on the whole, it is still a very traditional and classic wonton shop.

2. Gll wonton

Will someone say that Gll wonton is not delicious? Family photos, shepherd's purse pork, corn fresh meat, celery pork and corn shrimp are too many flavors, and the delivery is super intimate that wonton and soup are separated. The soup is very rich, which makes people want to drink it all at once. There is mustard tuber in the soup, which has a unique flavor. It can only be described as auspicious wonton with endless aftertaste, but the price is a little bit expensive, but it is really super delicious!

3. Various wonton shops in the street corner vegetable market

There are various wonton shops scattered in the street corner and at the entrance of the vegetable market, as well as various wonton shops near the school. They all get up at four or five o'clock to bring vitality to students and office workers. Generally, wonton in breakfast shops and stalls like this will be much cheaper, about four to six yuan a night. Children, old people and office workers can choose their favorite collocation, for example, with a bowl of fried noodles or steamed buns and so on. After eating a bowl of hot wonton with laver, shrimp skin, egg skin and chopped green onion, the new day began with such vitality!

do you like wonton? You can leave me a message. [Yi Ya]

The best wonton is still in Guangzhou, and the average Wonton Noodles is quite delicious. Three famous shops in Guangzhou. They are all delicious. Tell me where you like to eat wonton, wonton and wonton soup.

The best wonton I have ever eaten is in Hong Kong. Although the price of Wonton Noodles in Hong Kong is a little expensive, the taste is my favorite. Especially the shrimp in wonton, the taste is really delicious.

I like to eat wonton with a thousand-mile fragrance, which can be eaten in the streets and lanes of Guangzhou. It is delicious and not expensive, so it is easy to solve a good meal. I usually like to cook it for my baby, but what I cook in Sichuan has another name: wonton soup [laughs]

It's delicious opened by local people, and it's delicious with dried fish on the earth. After eating, it's interesting

xuanbao town in Taixing is just an obscure town, which is almost impossible to find on the map. The town is very artistic. What is famous is not the scenery, but a bowl of small wonton. Wonton's pasta identity is deeply rooted in people's hearts. Wonton originated in the north. Spread to the south and carry forward. Not only have a variety of production techniques, but also have the names of wonton, wonton and flat food. Wonton in Jiangsu area is well-made. Small size and diverse blanking. The representative ones are Nanjing firewood wonton Jiangyin swordfish wonton Xuanbao small wonton. The wonton in the small town is neck and neck with the wonton in the ancient city, which is really crazy.

Little Chaos in Xuanbao

Every day, I feel that there are countless people who eat small wonton in Xuanbao. The main reason is that modern people's intestines and stomach are filled with big meat, big meat, fine rice and fine noodles. After a long time, they are tired of looking for some special snacks for a change. As soon as Baidu searches, it can find Xuanbao wonton, which is praised by food. Go and taste it, hey! The taste is really good, and you can eat feelings in the long run. In the old days, ordinary people regarded eating small wonton as a rare treat, but now it is a famous food for people from far and near to taste on holidays. It has to be said that the supply and demand of accidents changes with the changes of the times. Today, with the rising of ingredients, Xuanbao wonton really saves money and trouble, but her craft can't be omitted. The thin, transparent dough match lit at a little, and I don't know how many times it was dried with a rolling pin. I don't know how many times I chopped the delicate pink meat stuffing with a kitchen knife. Even with the secret soup used as the base material, I don't know how many hours I spent on coal. When the dough is ready, it doesn't count. Wonton and Xiawonton are more technical. Skilled shopkeepers hold a piece of dough, scrape some meat stuffing with a bamboo scraper in their hands, and gently knead a small wonton that looks like a sparrow's head, and the process is only a few seconds. After wrapping twenty or thirty wonton, the store pours it into a hot water pot. Two or three minutes later, the white wonton floated from the water, so it looked like a delicate lotus flower blooming in the water and a young female skydiver after completing the task. The small wonton in the bowl is beautiful and delicious against the soup of fried, crab roe and other ingredients.

I sucked the tempting scent, picked up a small wonton with a small porcelain spoon and kneaded it with tender stuffing. How delicious is it? It's not enough to eat chaos with a stuffy head, and I drank half a bowl of soup without a drop left. When I looked up, I looked at the porcelain bowls of the diners around me. I only saw the bottom of the glistening porcelain bowls.

The delicious raw materials of Xuanbao wonton are also related, especially the meat stuffing. Followed by Taixing native pig's front meat clip. The local pig feeds on bean cakes, which are delicious and tender. Tong Yuejian, a salt merchant in Qing Dynasty, thought it was perishable and tasty. And record it in the collection of famous food spoons and share it with foodies.

Wonton, or wonton, is found all over the country. Today, I'd like to talk to you about the old Weifang Building in Lianyungang. It was originally located on Haichang Road, with a long history and quaint architecture. In my childhood memory, I always kept the pattern of the first floor and the first floor of the old hotel. In front of the door, there was a red plaque with a blue background, which was said to have been written by calligrapher Gu Tienong. Among its many snacks, Dong's chicken soup wonton is famous. Wonton chicken soup is a uniform small wonton stew. Wonton chicken soup is delicious, rich in seasoning, thin and tender, and it is even more delicious in Xian Yi, young and old, especially when shrimp is added.

In the era of material scarcity, Weifang Building was bustling with business, and my parents occasionally took me to try it by bike. In the 199s, it gradually became quiet due to demolition. In 219, it reopened in Haichang South Road, rejuvenating. The bowl was still a blue-rimmed sea bowl, and the wonton was still the same bowl, except that my parents were old and I had grown up.

For example, there are many small shops selling chaos in rural areas, and the hygiene is very poor, and the meat is not safe to eat, so I will buy some meat and cook it at home. It is delicious, clean and hygienic, and it is safe to eat. The following is my own chaos tutorial, and I hope you can guide me [pray] [pray]

Ingredients: pork stuffing, seaweed, shrimp skin, parsley and shallots.

1 add the soaked onion Jiang Shui to the meat stuffing, add it less at a time, stir clockwise, add the onion Jiang Shui, and continue stirring.

2 stir the meat, add Jiang Mo, salt, chicken essence, monosodium glutamate, thirteen spices, cooking wine, soy sauce, a little soy sauce and sesame oil and continue to stir clockwise.

3. Heat the oil from the pan, pour in the shallots, weave the fragrance and pour it into the meat, and stir well.

4 start to wrap chaos, cook the wrapped chaos in a pot, add coriander, a little salt, chicken essence, monosodium glutamate, laver, shrimp skin and sesame oil into the bowl, and pour the cooked chaos into the bowl and pour the soup.