Hundun: hún tun.

Hundun (Hanyu Pinyin: hún tun; Cantonese: w?n3 t?n1, which means "wonton"; Shandong: hún dùn; English: Wonton or Huntun) is a traditional noodle dish that originated in China. It is a traditional folk noodle dish originating in China, which later branched out into dumplings. To make wontons, a meat filling is wrapped in a thin pastry, boiled in a pot, and usually served with soup.

Yang Xiong of the Western Han Dynasty mentioned in his Dialect that "the cake is called wonton", and wonton is a kind of cake, with the difference being that it is filled with meat and eaten after steaming; if it is cooked in soup, it is called "soup cake". Ancient Chinese thought it was a kind of sealed bun without seven orifices, so it was called "chaotic", according to the rules of Chinese characterization, and later called "wonton". At this time, there was no difference between wontons and dumplings. From the Tang Dynasty onwards, a formal distinction was made between wontons and dumplings.

How to eat wontons

Fried wontons: Cantonese wontons in the south of the Yangtze River, wontons and soup associated with the fish water. Chicken broth and meat bone broth are the top choices for soup base. But ordinary stores are only in the boiling water with seasonings and seaweed and so on. Other common soup ingredients include shredded egg skin, shredded squash, dried shredded vegetables, shrimp skin, quail eggs and scallions.

Guangdong region often add wontons to the noodles and soup to become wonton noodles. There are also those who only eat wontons. The wonton soup is made with pork bone, dried earth fish and shrimp skin.

In Hong Kong, there are also some restaurants in the hot oil fried wontons until golden and crispy to serve customers, is the "fried wontons", this practice is also popular in foreign countries.

In Baise City, Guangxi, Baise City, people like to eat sweet food, wontons from Guangdong wontons into Baise after the sweet swallow eating. Sweet swallow is generally sweet bean paste wrapped in thin wonton pastry, wrapped with the same method of Guangdong wonton, will be wrapped sweet swallow into the 5 into the heat of the warm oil deep-fried until golden and crispy, outside the caramelized inside tender and then fish out, drizzled with pre-brewed yellow sugar broth to eat together, taste sweet but not greasy.

The flatbreads of Fujian's northern Fujian region generally use only the broth boiled from the pig's big bone as the soup base, without adding any other materials. The soup is seasoned with wine and monosodium glutamate (MSG) and sprinkled with chopped green onions before serving. Bianzhi is often eaten with dry noodles, but it is less common to mix the two together.

Reference: Baidu Encyclopedia - Wonton