Wonton noodles and Guangzhou both like to use shredded bamboo noodles, but the shredded bamboo noodles must use duck eggs to enhance the flavor of eggs, and add scooping water to make the noodles more crisp and elastic, and then extort them into fine noodles by manpower, and then cut them into noodle-like pasta. However, some people like to eat whole egg noodles or fine egg noodles according to their personal tastes. But when I was a child, my memory was that Zhu Sheng was passed down from mouth to mouth among Guangzhou people, and its taste is still unforgettable! In fact, Zhu Sheng noodles are the essence of traditional noodles in Guangdong and represent the pasta culture in Guangzhou.

As a native of Guangzhou, the wonton noodles made by Zhu Sheng noodle range from snacks to large ones. I remember when I was a child, I would take a nap at my grandmother's house every summer vacation and have "afternoon tea" in the afternoon. It can be a snow pole, a bowl of bean jelly sold by a small vendor passing by the door, or I bought a watermelon and put it in a well when it snowed, but what impressed me the most was the bowl of Wonton Noodles that I will never forget.

People in Guangzhou also like to call this kind of noodles "simple (alkaline) water surface" because it has a unique taste of simple water and tastes cool and tough. Speaking of Wonton Noodles, it is composed of three parts, the most important is soup and noodles, followed by wonton. To evaluate the quality of Wonton Noodles, we should compare it from these three aspects.

Shuttle from childhood to reality

Last month, I suddenly found bamboo tube noodles with spinach juice. Looking at photos is really attractive. I want to lose weight every day "heart" and "mouth", and my mouth wins.

Coincidentally, last week, I tried to be a pastry craftsman in Zheng Zhiqiang-Wonton Noodles. It shines on you more than the Wonton Noodles I have eaten. It turned out to be Hong Kong-style whole egg bamboo tube noodles and a whole egg wonton bag made of salted duck eggs and eggs. Crispy noodles and "soul" soup cooked with native fish, shrimp skin, scallops and chicken. Lu Jinquan and Liang Shunheng, several culinary masters present, were full of praise.

Upon inquiry, at present, Zheng Zhiqiang craftsmen can enjoy exclusive Hong Kong-style whole egg Wonton Noodles and wonton in e+ noodle restaurant, Jinhe Peninsula (Guangzhou Tianhe Store) and Zhenbao Mingzhu.

In addition to the exclusive wonton noodles, after two and a half years of innovation behind closed doors, Zheng Zhiqiang craftsmen produced eight kinds of pasta that can be fried, fried, fried, cooled, mixed and stewed, and shared them immediately after cooking. The noodles are smooth and rich in taste, retaining the most nutritious wheat flavor produced by generate, which surprised professionals and made me unforgettable.

Wonton Noodles allusions:

Wonton noodles, or Wonton Noodles, are called "Rong" or "Yong" in the industry (at this time, both Cantonese sounds are jung2 "Yong"). The former is said to be the abbreviation of "hibiscus noodles", while the latter is said to be that Wonton Noodles was relatively small in the early days. In winter, the lower classes hold small bowls in their arms to keep them warm after eating, so they are also called "small hugs" ("small" means small). It was once the favorite of master Xiguan in Guangzhou.

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