Cooking method of wonton: after the water is boiled, add a small amount of salt first, and gently push it away when swallowing wonton to prevent it from sticking together. Remember to cover the wonton, cover the cooked skin, and don't cover the cooked stuffing. After boiling, add appropriate amount of cold water.

Wonton, also known as flat food, is a distinctive traditional snack in Guangdong and Guangxi, belonging to Cantonese cuisine. Unlike most wonton in southern China, it was originally classified as a cake. It is called wonton because its pronunciation in Cantonese is similar to that of wonton. After a long period of development, wonton has its own unique style, and the skin and stuffing inside are different from wonton. Generally, the size is subject to a bite. According to Lao Guangji's standard, the number of wonton in a standard bowl is 6 to 8.

Introduction to wonton practice

Wonton is made by wrapping chopped stuffing in a wonton bag. Wonton skin is made of eggs and flour, and cut into 8cm×8cm squares. The fillings are usually made of pork, vegetables, chopped green onion and seasonings, and there are also wonton fillings made of shrimp, minced fish, egg yolk, mushrooms and tellurium.

The wrapping method of Guangdong wonton is generally faster, and there is no need to fold it neatly step by step. Size is based on the ability to swallow one at a time. Wonton is boiled in boiling water, with noodles and soup to make Wonton Noodles. Some people only eat wonton. In Hong Kong, some restaurants fry wonton in hot oil until it is golden and crisp to serve customers. This practice is also very popular abroad.