Small fish wonton, also known as wonton or flat food, is a characteristic traditional snack in Guangdong and Guangxi regions and belongs to Cantonese cuisine. Unlike most "wontons" in southern areas, they were initially classified as pancakes. It is called wonton because the pronunciation of wonton in Cantonese is similar to wonton.

After years of development, wontons have also developed their own unique style. The outer shell and the fillings inside are different from wontons. The size is generally based on "one bite". According to Lao Guangji's standards, the number of wontons in a standard bowl is 6 to 8.

The wonton skin is thin and becomes transparent after cooking. Because of this difference in thickness, equal amounts of wontons and dumplings are boiled in boiling water. It takes less time to cook the wontons. In the process of cooking the dumplings, cold water needs to be added three times, and the so-called "three sinks and three floats" can be ensured to be cooked. Wontons focus on soup, while dumplings focus on dipping.

Since its development, wontons have become a famous snack with many names, different preparations, and delicious flavor. They are spread all over the country and are loved by people. There are many special wontons in various places that are well received by diners. The famous Chao Shou from Chengdu Long Chao Shou Restaurant has various varieties, thin skin, tender filling and delicious soup.

Chongqing's cross-bridge hand-wrapped dumplings are carefully wrapped and pinched, with a variety of seasonings, and eaten with seasonings; Shanghai's Old Town God's Temple Songyunlou Three Fresh Wontons are exquisite in fillings, thin-crusted and delicious; Xinjiang Urumqi's Ququ is stuffed with mutton, has thin skin and tender filling, and the soup is clear and delicious, etc.