Honton pinyin: hún tun.

Honton (Hanyu Pinyin: hún tun; Cantonese: w?n3 t?n1, which is the same as "wonton"; Shangdong: hún dùn; English: Wonton, Huntun). It is a traditional folk noodle dish originating in China. Wonton evolved 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 type of cake, with the difference being that it is stuffed with meat and eaten after steaming, or if it is cooked in soup, it is called "soup cake". Beijing, northern China and other places are usually called wontons.

The ancient Chinese thought it was a kind of sealed buns, without seven holes, so called "chaos", 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.

Food Characteristics

Wonton is compared to dumplings in that the skin of a wonton is a square with a side length of about 6 centimeters, or an isosceles trapezoid with a top side length of about 5 centimeters and a bottom side length of about 7 centimeters, while the skin of a dumpling is a circle with a diameter of about 7 centimeters.

The wonton skin is thinner and transparent when cooked. Therefore, the difference between thin and thick, equal amount of wontons and dumplings into the boiling water to cook, cook wontons in a shorter period of time; cooking dumplings in the process of another need to add three times the cool water, through the so-called 'three sinks and three floats' to ensure that the cooked.