Eating Wonton Noodles is also exquisite. Don't think that a few wonton noodles with soup are called Wonton Noodles. Real Wonton Noodles needs "three stresses";
A talk. Authentic noodles should start with flour and eggs, and the most exquisite thing should be that you don't need any water at all and rely entirely on eggs. The noodles cooked in this way have a little toughness and are very crisp when eaten in the mouth.
Second, wonton. The key lies in the stuffing inside. Using fresh shrimp balls is also a bite to "peel off the green".
Three stresses on soup. The soup boiled with the shell of firewood, fish and shrimp should be fresh and clear, and adding monosodium glutamate is a taboo. There is another trick to tell whether Wonton Noodles is real or not: chives must be indispensable (authentic Cantonese Wonton Noodles only puts chives without vegetables). Even the noodles are served on the table: five shrimp wonton are usually placed at the bottom of the bowl, then the noodles are spread on the wonton, and more than half of the bowl of noodle soup is added, and some chives should be put in the soup to add delicious and crisp taste.
What Guangzhou people say is wonton, which is what northerners say. It is said that it was introduced to Guangdong from Hunan during the Tang and Song Dynasties. In Song Dynasty, Gao Zhou's book "Living in Groups to Relieve Yi" recorded: "Lingnan floor heating ... eating wonton in winter is often a little noisy, so you need a fan to eat." The official introduction of Wonton Noodles into Guangzhou dates back to Tongzhi period of Qing Dynasty.
According to legend, a Hunan native opened a "Sanchu Noodle Restaurant" in Shuangmendi (Beijing Road) in Guangzhou, specializing in pasta, including Wonton Noodles. It's just that wonton was very rough at that time, and there was basically only white water soup with dough and meat stuffing. Later, it was improved several times, with egg liquid and flour rolled into thin skin and stuffed with minced meat, shrimp and leek, forming its own school.
Obviously, Guangzhou is not an area where noodles are the staple food. However, people in Guangzhou have a special liking for this bowl of Wonton Noodles. As a result, the business of "Sanchu Noodle Restaurant" was booming, and soon many people rushed to follow suit. In the early days, Wonton Noodles was sold around by hawkers, knocking on bamboo boards to attract customers, which soon developed into a market.
"If you have money to eat a box of rice, you have no money to eat Wonton Noodles". Today, Wonton Noodles has returned to its original state-the representative of cheap meals. However, it is undeniable that people in Guangzhou never abandon it, and they can't do without it.
If there is a so-called "homesickness", Wonton Noodles may become a good medicine for Guangzhou people who are wandering abroad. In a small bowl, I drink the soup base made of earth fish, pig bones and shrimp seeds, which is fresh and sweet without choking my throat. Wonton has shrimp and delicate meat, and a handful of silver noodles are translucent and tenacious, just like Guangzhou's personality. If you can serve a bowl of Wonton Noodles at the moment you get off the plane, the feeling of "fighting" has nothing to do with whether you are hungry or not, and it is simply a dependence on going home. Wonton Noodles is one of Hong Kong's special cuisines and an indispensable part of Hong Kong's food culture. Wonton is wonton. The earliest wonton was made of whole pork, so it was called "pure meat wonton". Wonton in ancient times was very particular. It should be fat and thin, made into minced meat, authentic and cut first and then chopped. Nowadays, most of the Wonton Noodles we usually eat is made of shrimp wonton, and the wonton materials include wonton skin, shrimp and pork. Wonton Noodles originated in Guangzhou, and Wonton Noodles is not only deeply loved by Hong Kong people, but also many Hong Kong film and television stars have a soft spot for Wonton Noodles, such as Chow Yun Fat, Alan Tam, Jackie Chan, Stephen Chow, Gallen Lo, etc. If you look at their personal data, you will find that their favorite is Wonton Noodles. Brother Fage said: Because there is no way to work, I went out to Canada to shoot western films, and once I went there for several months, I don't know (why) I wanted to eat Yu Danfen and Wonton Noodles in Hong Kong for a long time. "I don't know anything about cooking, but I really like to eat Wonton Noodles, five or six times a week," Gallen Lo said innocently at a filming scene.