Where have you eaten the best wonton?

The street shops that you can often see in Guangdong Province are all delicious.

Wonton is a kind of guangdong snacks, similar to "Little Wonton" in northern China and "Ma Lao Wonton" in Sichuan, but slightly different in materials and appearance design. It is often called wonton because the phonetic symbols of small and medium-sized wonton in Cantonese are similar to wonton. After a long period of development, wonton has its own unique design style, and the skin and stuffing inside are different from those of small wonton. The general size is based on "one bite". According to the specifications of Lao Guangji, the total number of wonton in a standardized bowl is 6 to 8. Boat porridge cooked with wonton and egg noodles is one of the authentic guangdong snacks. Wonton noodles are made by wrapping chopped stuffing in wonton bags. The wonton skin in Wonton Noodles, Guangdong Province, is made of raw eggs and wheat flour, and is cut into a square about 8 cm by 8 cm. The stuffing is a mixture of fat meat, lean meat, fresh shrimp, shredded fish fillet, egg yolk and seasoning. The wrapping method of wonton in Guangdong Province is generally fastidious, and it is not necessary to gradually transform it into neat packages. The size is that you can swallow one at a time. Wonton noodles are mostly boiled in water, and soup is added to make boat porridge. Some only eat Wonton Noodles. In Hongkong, China, some restaurants fry Wonton Noodles in boiling oil until golden brown and crisp to serve customers, which is also very popular abroad.

Hello, this is the quiet table. Nice to meet you. Wonton is a traditional food in China, which originated in the north. Yang Xiong's Dialect in the Western Han Dynasty mentioned that "the name of bread is Tun". The ancients thought it was a sealed steamed stuffed bun, so it was called "meat" because there were no seven tricks. According to China's word-making principle, it was later changed to wonton. At first, it was used as a sacrifice. Until the Song Dynasty, every winter solstice, all the shops in the town were closed, and all the families made wonton to worship their ancestors, so that the whole family could share the delicious food. As a traditional food, where have you eaten the best wonton? The answer must be eaten at mom's house. My mother likes to make wonton with seasonal vegetables mixed with pork stuffing, such as leek pork, cabbage pork and shepherd's purse pork ... each with its own flavor. For me, I prefer wonton stuffed with shepherd's purse. The unique fragrance and rich meat flavor of shepherd's purse make this bowl of shepherd's purse pork wonton delicious. Let me share with you my mother's making method:

Preparation of ingredients: meat stuffing:

Wonton skin part:

Soup bottom part:

Production steps: preparation of meat stuffing:

Making wonton skin:

Wrapped in wonton:

Hold the wonton skin left and right, put the meat stuffing on a corner of the wonton skin, and the meat stuffing and the wonton skin roll diagonally to reach the center of the wonton skin. At this time, it is probably a rectangle and a triangle. The two sides of the rectangle are folded in half in the middle and stuck together.

Boiled wonton:

Add water to the pot, add wonton after the water boils, and cook until wonton floats.

Making soup:

There is a saying that "Wonton" is really beautiful, which not only tells the white color and taste of Wonton, but also writes the dynamic feeling of swallowing words when eating Wonton! Our place in Ningbo is called wonton, which is a very popular breakfast choice.

Ningbo:

1 .16 wonton

It is said that it is a wonton shop where the master takes five packs of 16 wonton and calls it a day as long as it is sold out. The taste of Nantang Old Street is very good, because their soup base is made of big bones, and wonton skin is made of flour and duck eggs. The service is very traditional, not the considerate modern service. If you can't sit in the store, you can also choose takeaway or something. But overall, it is still a very traditional and classic wonton shop.

2. Gll wonton

Will someone say wonton is not delicious? Family photos, shepherd's purse pork, corn fresh meat, celery pork and corn shrimp have too many flavors, and the super intimate wonton and soup are sent separately. The soup is so rich that people want to drink it all at once. There is mustard tuber in the soup, which has a unique flavor. It can only be described as a delicious wonton, which is a bit expensive, but it is really super delicious!

3. Various wonton shops in the street market

Various wonton shops scattered in the streets and at the entrance of the vegetable market, as well as various wonton shops near the school. They all get up at four or five to bring vitality to students and office workers. Generally, wonton in breakfast shops and stalls like this will be much cheaper, about four to six yuan a night. Children, the elderly and office workers can choose their favorite collocation, for example, with a bowl of fried noodles or steamed bread. After eating a bowl of hot wonton with laver, shrimp skin, egg skin and chopped green onion, the new day began vigorously!

Do you like wonton? You can leave me a message [yi tooth]

The best wonton is still in Guangzhou, and the general wonton noodles are quite delicious. Three famous shops in Guangzhou. Everything is delicious. Tell me where you like to eat wonton, wonton and wonton soup.

The best wonton I have ever eaten is in Hong Kong. Although Wonton Noodles is a bit expensive, its taste is my favorite. Especially the shrimp in wonton, it tastes really delicious.

My favorite wonton can be eaten in the streets of Guangzhou. Delicious and inexpensive, it is easy to solve a good meal. I usually like to cook for my baby, but what I cook in Sichuan is also called wonton [laughs].

The local people eat delicious food, with the fresh smell of dried fish from the earth. After eating, it is worth pondering.

Xuanbao town, Taixing is just a small town, which can hardly be found on the map. This town is very artistic. What is famous is not the scenery, but a bowl of small wonton. Wonton's pasta identity is deeply rooted in people's hearts. Wonton originated in the north. Spread to the south and carry forward. There are not only a variety of production techniques, but also names such as wonton, wonton and flat food. Wonton in Jiangsu is well-made. Small size and diverse blanking. Representative is Nanjing firewood wonton Jiangyin swordfish wonton Xuanbao small wonton. It's crazy that the wonton in a small town is neck and neck with the wonton in an ancient city.

Xuanbao small chaos

There are countless feelings of riding a bike to Xuanbao to eat small wonton every day. The main reason is that modern people's stomachs are full of big meat, big meat and polished rice. After a long time, they will feel bored and want to find some special snacks for a change. Baidu can find Xuanbao wonton in a search, and the foodies are full of praise. Try it, hey! It tastes really good, and you can still eat feelings in the long run. In the past, ordinary people regarded eating small wonton as a rare enjoyment, but now it is a famous food that people from far and near taste on holidays. It must be said that unexpected supply and demand change with the times. Today, when the ingredients are rising, Xuanbao wonton really saves money and trouble, but her craftsmanship can't be omitted. The thin transparent dough match lit a little, and I don't know how many times I rolled it with a rolling pin. I don't know how many times I chopped the delicate pink meat with a kitchen knife. I don't know how much time I spent on coal even if I used secret soup as the base material. Not when the dough is ready. Wonton and Xiawonton are more technical. Skilled shopkeepers take a piece of dough, scrape off some meat stuffing with a bamboo scraper in their hands, and gently knead it into small wonton that looks like a sparrow's head. The process is only a few seconds. After wrapping twenty or thirty wonton, the store poured the wonton into the hot water pot. Two or three minutes later, the white wonton floated from the water, looking like a delicate lotus flower in full bloom in the water and a young female skydiver who finished her task. The small wonton in the bowl is beautiful and delicious against the soup of fried and crab roe.

Sucking the attractive fragrance, I picked up a small wonton with a small porcelain spoon and rubbed it. How delicious is it? It is not enough to eat chaos with a stuffy head. After drinking half a bowl of soup, there is not a drop left. I looked up at the porcelain bowls of the diners around me. I only saw the bottom of the glittering porcelain bowl.

The delicious raw materials of Xuanbao wonton are also related, especially the meat stuffing. Followed by Taixing local pig's former Chinese hamburger. The local pigs feed on bean cakes, which are fragrant and tender. Salt merchants in Qing Dynasty thought it was perishable and delicious. And record it in the collection of famous spoons and share it with foodies.

Wonton, or wonton, is found all over the country. Today, I want to talk to you about the old Weifang Building in Lianyungang. Originally located in Haichang Road, it has a long history and simple architecture. In my childhood memory, I have always kept the pattern of one hall on the first floor of The Old Inn. There is a red plaque with a blue background in front of the door, which is said to be inscribed by calligrapher Gu Tienong. Among many snacks, Dong Shi chicken soup wonton is the most famous. Wonton chicken soup is a unified small wonton stew. Wonton chicken soup is delicious, rich in seasoning, thin and tender, especially in Xian Yi, Xian Yi, old and young, especially with shrimp.

In the era of material shortage, Weifang Building is prosperous in business, and my parents occasionally take me to try it by bike. Because of the demolition in the 1990s, nothing happened. 20 19 reopened in Haichang South Road, rejuvenating. The bowl is still the blue-edged sea bowl, and wonton is still the bowl, but my parents are old and I have grown up.

For example, there are many small shops in the countryside that sell goods indiscriminately, and the hygiene is poor, and the meat is not safe to eat, so I will buy some meat to cook at home, which is delicious, clean and hygienic, and safe to eat. The following is my own chaos tutorial, I hope you can guide [pray] [pray] more.

Ingredients: pork stuffing, laver, shrimp skin, coriander, shallot, Jiang Mo, cooking wine, soy sauce, salt, chicken essence, monosodium glutamate, thirteen spices, sesame oil, and Jiang Shui with pickled onions.

Add the soaked onion Jiang Shui into 1 meat stuffing, add a little at a time, stir clockwise, add onion Jiang Shui, and continue stirring.

2 Stir the minced meat vigorously. Add Jiang Mo, salt, chicken essence, monosodium glutamate, thirteen spices, cooking wine, soy sauce, a little light soy sauce and sesame oil and continue to stir clockwise.

3. Heat oil from the pan, pour in shallots, weave incense, then pour in meat, and stir well.

4 Start wrapping chaos, put the wrapped chaos into a pot to cook, add coriander, a little salt, chicken essence, monosodium glutamate, laver, shrimp skin and sesame oil to the bowl, and pour the soup on the cooked chaos.