Wonton and wonton are made of wonton. We China people have been eating wonton for more than two thousand years. In ancient times, people thought it was a sealed steamed stuffed bun, so it was called "chaos" because there were no seven tricks, and later it evolved into "wonton" Including some wonton in the northern part of the Central Plains, most of them are the size of jiaozi, and the thickness of dumpling skin is almost the same as that of dumpling skin, which is round, while the dumpling skin of wonton is mostly quadrangular. The wrapping method of wonton varies from place to place, but most of them conform to the consistent eating habits in the north. They are not so delicate, they are full when they are big.

As far as fillings are concerned, the fillings of northern wonton are as varied as those of jiaozi. You can use all kinds of meat, shrimp and other ingredients, as well as some favorite vegetables such as leeks, cabbage and mushrooms. The stuffing is big and the taste is more solid. Wonton in the north is cooked with chicken soup and bone soup, but many families are not very particular about it on weekdays. Just add some shrimp skin, seaweed, some soy sauce and vinegar, and pour it into boiling water to make a delicious wonton soup base. Wonton, one of the souls of dim sum in Guangdong and Hong Kong, is as thin as translucent skin and full of shrimp stuffing. Four words describe "thin skin and beautiful stuffing"! Visually, wonton will win a city first. Although the skin of wonton is thin, it tastes tough and not as light as Suzhou wonton.

The reason is that eggs are added to the dough, so authentic wonton can taste slightly egg flavor. Cantonese food is usually light. After the wonton stew entered Guangdong and Guangxi, the meat stuffing was also improved. Fish and shrimp and various seafood-flavored wonton are added, and even the soup contains seafood soup in addition to pig bones. Red oil is burned all over the country, which perfectly explains the eating habits of Sichuan and Chongqing people. However, the characteristics of wonton are not only red oil, but also the practice of red oil soup base can not represent all wonton. The thickness of handmade noodles is between ordinary wonton and jiaozi.

This thickness of skin is particularly good for hanging juice, especially suitable for making spicy red oil soup base, and the filling is simple pork stuffing. So after entering Sichuan and Chongqing, it became red oil soup, and its name became Shoushou. Sichuan's handwriting machine is relatively large and looks a bit like an ingot. Meat stuffing is mainly pork and eggs. Sichuanese like spicy food, and wringing hands is no exception. Therefore, the soup base of the twist hand is red and deep spicy. The soup base is made of various spices, including Chili powder, pepper powder, Chili oil, sesame oil and soy sauce. After adding the red soup, the twist hand is even more spicy and domineering.