It's called wonton in the north and wonton in Sichuan. There is a famous snack called "Red Oil Wonton".
Love spicy food, in addition to soy sauce, sesame oil and vinegar, you can also add a spoonful of red oil chili pepper.
Ji Long wonton originated in the 1940s and is also an old shop. However, few people know that the founder of Longchaoshou originally opened a tea house.
Teahouses can be seen everywhere in Chengdu, and the business of "Houhua Teahouse" is particularly prosperous every meal, and the source lies in the predecessor of the Dragon Copy Hand, "Houhua Copy Hand". The shape of wonton is similar to that of wonton, but the difference is that it has a large volume and a lot of meat stuffing. Qianghua Tea House's wonton is famous for its original soup made of chicken, duck and pork. Eating meat was a luxury in those days when it was difficult to eat meat. Later, due to the fame of Chaoshou, the owner of the teahouse simply opened a snack bar with others and named it "Dragon Chaoshou". The fame and reputation of Longchaoshou are accumulated in this historical background. Of course, it is undeniable that such innovation and atmosphere of materials were indeed worthy of the title of "famous food" in that era.
From ancient times to the present, from south to north, from east to west, wonton is almost everywhere.
Wonton, square skin, each with dried Kun, thick soup and light soup, each with its own taste.
Few foods have as many names as wonton, but there is only one "vest".
In Fujian and Xiamen, it is also called flat meat, flat food and meat swallow; In Hubei, it is also called jiaozi and Gaimian; In Guangzhou, it is called wonton; In Wuhan, it is also called jiaozi or Gaimian; In Nanchang, the protagonist has been hidden, leaving only "clear soup".
The most unique and interesting name is Weinan, Anhui Province. People here often call wonton a burden, but at first glance they don't know what it is. After careful tasting, it is really vivid.
According to "Guangya" written by zhang yi, wei ren of the Three Kingdoms, there was a crescent-shaped food called "Wonton" at that time, which was basically similar to the shape of jiaozi now. By the Northern and Southern Dynasties, wonton had been "shaped like a crescent moon, and it was delicious all over the world".
This may be the advantage of change. How can we stand still?
Yang Jingting, a poet in Tongzhi period of Qing Dynasty, wrote "Wonton Poetry": Wonton tastes better than usual, the stuffing is fragrant with spring leeks, the soup is clear and moist, the kiss is not too light, and the taste is long after swallowing.
He showed that the charm of wonton lies in the delicious soup, but the soup is not fresh, so eating wonton has become a boring task. Soup is mostly made of pig bones or old hens, and it has to be sprinkled with seaweed, winter vegetables, pea seedlings and crispy shrimp skin.
menu
Ingredients: 300g of wonton skin, 200g of minced pork, 350g of noodles, and 0/50g of crab mushroom/kloc.
Seasoning: soy sauce10g, salt 4g, onion and Jiang Mo10g, a little red oil and pepper.
Practice: 1. Put the noodle dish in the pot, blanch it, take it out and squeeze it dry.
2. Mix minced meat with onion, Jiang Mo, salt and sesame oil, then add soy sauce and mix well.
3. Chop the noodles and put them in a bowl and mix well.
4. Take wonton skin and put it into the stuffing.
5. fold in half.
6. The backs of the two corners are bonded and pinched, showing the shape of an ingot.
7. wrap wonton.
8. Add water to the pot, add crab mushrooms and cook delicious.
9. Add wonton and cook it, put it in a bowl and sprinkle with a little pepper and red oil.