Speaking of wonton, that's what northerners call it. It is called "Wonton" in Sichuan and "Wonton" in Guangdong. Tianjin Weishi wonton, minced meat stuffing, wrapped in fine noodles, cooked. Put the dried shrimps, winter vegetables or dried shrimps and laver into a bowl and pour hot bone soup. Put some coriander powder, it tastes particularly fragrant. Tianjin wonton is divided into Han nationality and Muslim nationality. The wonton operated by Han people includes ordinary wonton and big stuffing wonton, as well as "wonton" imported from Guangzhou. Hui people are not called wonton, but "water chestnut soup". Its stuffing is beef and mutton. There is also a kind of vegetarian wonton, which is made of vermicelli powder, fragrant thousand, oil gluten, water-soaked mushrooms, water-soaked bamboo shoots, mung bean vegetables and coriander, and is made into an ingot shape with a flour bag. Light and delicious, fragrant but not greasy, with unique flavor. In the cold winter, casserole wonton (or casserole wonton), fresh, fragrant and spicy, is more popular with the public.