What's the difference between wonton and wonton?

1. The wrappings of wonton and wonton are different.

Hand-copying is a square leather bag, because it looks like the action of people crossing their arms, and Chengdu people call this action hand-copying, hence the name. Wonton skin is thin and transparent after cooking. Wonton skin is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm.

2. Wonton and wonton are eaten differently.

Wonton can only be eaten at home in the afternoon or on the street, and can't entertain guests. If you treat people at home, you can have two snacks, one salty and one sweet, only Wenzhou wonton with mixed stuffing; What the elders eat at midnight after playing mahjong can only be Wenzhou wonton. But at noon, you can't usually have big wonton, and small wonton is not allowed to entertain guests, so there is always no wonton in the afternoon when you treat people at home. If there are guests from Sichuan and Chongqing, Chaoshou can entertain guests. The reason is not known by tradition, so it is customary.

3. Wonton and wonton have slightly different tastes.

The wonton is crystal clear, and the stuffing is full, and it is very big. It is especially practical with fresh soup. Even if the stuffing in the north is not meat, it is as delicious as the soup is fresh. The wonton soup is divided into red soup and clear soup. The red soup is mainly seasoned with cooked oil, soy sauce, vinegar, lard and chopped green onion. The clear soup is similar to the northern wonton, and the bone soup is added to add flavor.

4. The fillings of wonton and wonton are different.

Northerners like Chinese cabbage stuffed with pork, so the Chinese cabbage must be kept. Wash the Chinese cabbage, chop it up, drain it, and then add the meat stuffing, seasoning and mix it evenly. The northern wonton skin is usually rolled with noodles. The stuffing of Sichuan wonton soup likes leek meat stuffing, pork and green onions, which are mixed with meat. It is similar to the stuffing of northern wonton soup, but the difference is that Sichuan wonton soup is mainly made of meat, with fewer dishes.

Extended information:

In Dialect written by Yang Xiong in the Western Han Dynasty, it is mentioned that "the cake is called Tun", and wonton is a kind of cake, the difference is that it is filled with meat and eaten after cooking; If cooked in soup, it is called "soup cake".

In ancient China, people thought it was a kind of sealed steamed stuffed bun, so it was called "Chaos". According to China's word-making rules, it was later called "Wonton". At this time, wonton is no different from dumplings. From the Tang Dynasty, the names of wonton and dumplings were formally distinguished.

On December 1, 217, the English Translation and Writing Standards for Public Service Fields came into effect, stipulating that the standard English name of Wonton in public service fields is Wonton or Huntun.

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