Wonton is a famous snack in Sichuan. Fill the bread with meat, cook it and add clear soup, red oil and other seasonings to serve. This snack is fresh and delicious, and the soup is slightly spicy and fragrant. It's almost the same as jiaozi, but it's different from jiaozi's wrapping method. Jiaozi uses a round leather bag, while the hand-picked one uses a square leather bag.

The wonton soup in Sichuan is somewhat different from other areas (thin skin, spicy soup, mainly meat). The famous ones are Dragon Wonton, Red Oil Wonton and Laoma Wonton.

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Different names for different regions:

Beijing-North China and other places are often called wonton.

Hubei-Some people also call it jiaozi (the name of Wuhan) and noodles (the name of other parts of Hubei).

Anhui-Southern Anhui is called "Yu Bao".

"Wonton" in Wu dialect in Jiangnan-Shanghai, southern Jiangsu, Zhejiang and other places is quite similar to Cantonese pronunciation. Shanghai wonton is usually cooked in boiling water, then put into the soup made of chicken soup, broth or bone soup, and add sesame oil or soy sauce according to personal preference when eating. Shanghai wonton is sometimes wrapped with coriander or celery.

Jiangxi-commonly known as clear soup, there are also places called noodles and wonton.

Guangdong-Because the word "wonton" is relatively rare and people's knowledge level was limited in the past, the homophonic word "Wonton" (Cantonese) was written by ordinary people, and the English word "Wonton" was derived from Cantonese.

Wrap the chopped stuffing with wonton skin. The skin of Guangdong wonton is made of eggs and flour, and it is cut into a square about 8 cm by 8 cm. The stuffing is made of fat meat, lean pork, fresh shrimp, sliced fish, egg yolk and seasoning. Guangdong wonton is usually wrapped quickly, and it is not necessary to fold it neatly step by step. Size is based on the ability to swallow one at a time.

References:

Baidu encyclopedia-wonton