Wonton and wonton soup are the same thing?

Strictly speaking, wonton and wonton soup both come from wonton.

People in China have been eating wonton for at least 2000 years, even before eating jiaozi.

The ancients thought it was a sealed steamed stuffed bun without seven tricks, so it was called "chaos", and later it was changed to "wonton" according to the rules of word formation.

Later wonton flowed into Guangdong and Guangxi.

Because "Wonton" and "Wonton" have similar Cantonese pronunciations and also mean "bite by bite", Lingnan people call "Wonton".

In Sichuan, it is named for its thin skin and easy cooking. It is hand-written on your chest and cooked in a minute or two.

In addition, some people think that this kind of pasta is named after its appearance, such as people holding it in their arms to avoid the cold in winter.

It can be said that wonton, wonton and wonton soup are essentially the same thing, but gradually localized in the process of migration.

So what changes have taken place in the process of localization of wonton?

soup

Wonton's time-honored soup base is often added with laver, egg skin and shrimp skin, which is called "three fresh".

A spoonful of clear soup goes down, a few pieces of transparent shrimp skin float up, and a few mouthfuls of wonton slide into the mouth, opening a refreshing and exquisite day.

Compared with wonton and wonton soup, wonton is not very demanding on the soup base.

Wonton and wonton are very strict about the soup base.

Say wonton first.

There are three versions of Cantonese wonton, one of which is the soup base. Cantonese people pay attention to "fresh" taste, and soup base is the key to their freshness.

Cantonese people love soup. A bowl of authentic wonton noodle soup is delicious and refreshing, with endless aftertaste.

Take a sip of soup before eating wonton, and the taste buds on your tongue will be completely opened to welcome wonton.

So what is the secret of authentic Cantonese wonton soup base? The answer is: earth fish.

The fish on both sides of the earth were baked into golden brown, and the thin fish body gradually forced out the oil, and the rich salty fragrance was flowing, which made people salivate.

It is the soul of Cantonese-style Wonton Noodles soup base to enhance the flavor of bone soup with roasted local fish as spice.

In addition to terrestrial fish, shrimp is also an essential element of wonton noodle soup base. The effect is similar to that of earth fish: it's all for freshness.

There is a joke, which is quite interesting:

Is to judge whether a Wonton Noodles store is authentic, and take friends who are allergic to seafood to try it.

If he starts to have allergies after eating, then this shop is authentic. The reason is: shrimp in soup.

To sum up: big wonton ≈ wonton, small wonton ≈ wonton.

Look at the wrapping method of big wonton first:

As shown in the picture, big wonton is usually wrapped in the shape of a gold ingot.

The size of the big wonton is often mistaken for jiaozi, and a bowl is half full.

So, what about copying hands?

Obviously, it is also ingot-shaped.

The stuffing of wonton soup is often a mixture of meat and eggs, which is not hard to beat, but more fragrant and softer. The wonton soup is smooth and the filling is soft and fresh.

The difference between the two is the thickness of the skin.

Big wonton is thick and angular, and is often used as a staple food. A bowl of wonton is half full.

The skin of wonton is thin and smooth. When eating, the skin and stuffing slide down together, and the word "cool" is the most important.

Therefore, wonton soup is more like a snack, more like Jiangsu and Zhejiang miscellaneous wonton. Red oil is greasy, snoring next plate.

Let's take a look at the small wonton and wonton.

The wrapping method of small wonton:

Wonton wrapping method:

Especially its appearance, the similarity is so high that both North and South doubt life at the same time: