Salt, sugar, monosodium glutamate, pepper, sesame oil and other seasonings can be added to wonton soup. It is a traditional snack with full color, flavor and flavor. It is more common in Fujian, Jiangsu and Zhejiang regions.

Wonton wrappers are made by hand-rolling flour, eggs and dough. The wonton wrappers are as thin as cicada wings and are delicate, fragrant, chewy and smooth. Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., while eggs contain a large amount of vitamins, minerals and protein with high biological value and are one of the foods commonly consumed by humans.

In the Guangdong wonton Jiangnan region, the relationship between wontons and soup is like fish and water. Chicken soup and meat bone soup are the best choices for soup base. However, most stores only add seasonings and seaweed to boiling water. Common soup ingredients include shredded egg skin, shredded mustard, dried shrimps, quail eggs, and chopped green onion.

Guangxi’s Food

In Baise City, Guangxi, people like to eat sweet food. Wontons were eaten sweetly after wontons were introduced to Baise from Guangdong. Law. Generally, sweet bean paste is wrapped into thin wonton dough. The wrapping method is the same as Cantonese wonton. The wrapped sweet ton is fried in 50% hot oil until golden and crispy, charred on the outside and tender on the inside. Then take it out. Top with the brown sugar soup that has been cooked in advance and eat together. It tastes sweet but not greasy.

The flat food in northern Fujian generally only uses clear soup made from large pork bones as the soup base, and does not add any other ingredients. Season with cooking wine and MSG and sprinkle with chopped green onion before eating. Bianshi is often eaten with dry noodles, but mixing the two together is less common.

Reference for the above content: Baidu Encyclopedia-Wonton