Beijing and other places in northern China are usually called wontons.
Sichuan commonly known as copy hand, Sichuan people spicy, there is a famous dish called "red oil copy hand". （
Some people in Hubei also call it dumplings (in Wuhan) and bao mian (in other parts of Hubei).
Anhui Province, Anhui Province, South Anhui Province, known as "baggage".
Jiangnan Shanghai, South Jiangsu, Zhejiang and other places in the Wu dialect "wonton", and Cantonese pronunciation is quite similar. Shanghai wontons are usually boiled in plain water and then put into a soup made of chicken, meat or bone broth and served with a drizzle of sesame oil or soy sauce, depending on personal preference. They are also served with a drizzle of sesame oil or soy sauce, depending on preference, and are sometimes wrapped in cilantro or celery.
Jiangxi is commonly known as clear soup, and in some places it is also called bao mian and wonton.
Guangdong because the word "wonton" is relatively rare, and the knowledge level of the people in the past is limited, so it is commonly written with the same pronunciation of "wonton" (Cantonese), the English "wonton" is derived from Cantonese.
The wonton skin is wrapped around a chopped filling. The skin of Cantonese wontons is made of egg and flour and cut into squares of about 8cm by 8cm. The filling is made of fat and lean pork, fresh shrimp, minced earth fish, egg yolk and seasoning. Cantonese wontons are usually wrapped quickly, not necessarily folded neatly. The size of the wontons is standardized to be able to swallow one in one mouthful.
Fujian is commonly known as flatbread and flat meat, and the meat filling is usually pounded with a mallet, while the skin is noodle skin.
Jianxian flat meat tastes crispy, tender, fragrant, sweet, and crunchy in the mouth, which is very different from the taste of northern wontons and flat meat elsewhere, and the reason for this is in the filling. "The main feature of the production process of Jianxian flat meat is "beating meat", which is different from "cutting meat" in other places. The meat is pure, fresh and tender. Generally take the early morning slaughter of the fresh leg of the pig pure lean meat, shall not be underwater, the production is not lunch, the leg meat to remove the fascia, along the meat fibers cut into larger blocks or strips, placed on a wooden pier with a wooden hammer, knocking to master the key skills, that is, the lean meat vertical hit, so that the meat fibers can be retained in the water until the rotten such as sheep, sticky such as paste, and then add the right amount of water baking soda, salt, monosodium glutamate, with chopsticks stirred into a paste. Flatbread skin with flour and a little alkaline water, beaten into thin skin, each cut into a side length of about 7 centimeters square, each flat meat only the size of a cinnamon ball, wrapped into a delicate butterfly shape. Flat meat soup is made by simmering pork bones in a warm fire, putting flat meat into a pot of water to boil, waiting for the flat meat to float, picking it up through a small strainer, putting it into a bowl with soy sauce, fresh lard, monosodium glutamate and other condiments, rushing it into the boiling broth, and sprinkling it with green onions to be eaten. The flavor is crispy, tender, fragrant, sweet, and crisp in the mouth.
Flat meat
Guizhou commonly known as "wontons" pronounced KúEN TUEN, boiled in boiling water and then dipped in chili water (chili, soy sauce, garlic, vinegar, sesame oil, soybeans, etc.)
Taiwanese Minnan language is known as flat food, which is the name of Taiwan, where immigrants from various parts of China brought their home country's name around 1949, and so in Taiwan, it is called flat food. Taiwan, so the terms wonton, wonton, flatbread, or copra are common in Taiwan. Taiwan wontons have three famous regions: Wenzhou wontons in Taipei City, Yuli wontons in Hualien City (frequented by Chiang Ching-kuo) in the east and Ligang wontons in Pingtung City in the south; they are full of filling and have a delicious fragrance and are now available in vacuum packages and marketed in markets all over the world or delivered to homes; they are suitable for boiled soups, deep-fried, and sweet-and-sour dishes. It is said that Ligang wontons were first sold in Ligang by Zhao Wenfu, and the word of mouth was very popular. In the 30th year of the Republic of China (R.O.C.), Zhao Wenfu learned how to make wontons from his fellow townspeople.
Japanese and Cantonese chefs, from Guangdong, China, along the pronunciation of the Guangzhou dialect called "ワンタン（wantan）", written as "云呑".