Why is wonton in wonton steamed buns called wonton?

Wonton (1) is a kind of guangdong snacks, which is similar to "Wonton" in northern China and "Wonton" in Sichuan, but with slightly different materials and appearance. Wonton Noodles, cooked with wonton and egg noodles, is one of the authentic guangdong snacks.

Wonton is made by wrapping chopped stuffing with wonton skin. The wonton skin of Guangdong wonton is made of eggs and flour, and cut into a square of about 8cm×8cm. The stuffing is made of fat meat, lean meat, fresh shrimp, shredded fish fillet, egg yolk and seasoning. The wrapping method of Guangdong wonton is generally faster, and there is no need to fold it neatly step by step. Size is based on the ability to swallow one at a time. Wonton is boiled in boiling water, with noodles and soup to make Wonton Noodles. Some people only eat wonton. In Hong Kong, some restaurants fry wonton in hot oil until it is golden and crisp, which is also very popular abroad. /view/ 125947.htm？ ss = 9d 22 CEC 3904 AE 74d 68 B3 dcb 52d 2 100 CEC 5 14 14 1B

2) Wonton is a traditional food in China, which originated in northern China. In Dialect written by Yang Xiong in the Western Han Dynasty, it is mentioned that "the name of the cake is wonton". Wonton is a kind of cake. The difference is that it is filled with stuffing and eaten after being cooked. If cooked in soup, it is called "soup cake".

Characteristics of wonton

1. Compare wonton and jiaozi: the 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; Dumpling skin is round, about 7 cm in diameter.

2. Wonton skin is thin and transparent after cooking. So the difference in thickness is that the same amount of wonton and jiaozi are scalded with boiling water, and it takes less time to cook wonton; In the process of cooking jiaozi, you need to add cold water three times, and you can only cook it after the so-called' three sinks and three floats'.

3, wonton soup and jiaozi heavy dip.

The address of each place

Beijing and Shanghai: North China and other places are often called wonton.

Guangdong: It's called wonton because of its different accents. The British name "Wonton" originally came from Cantonese.

Fujian: commonly known as flat food, there are also a few people who call it flat meat, and the meat stuffing is usually beaten with a mallet.

Sichuan: commonly known as wonton, Sichuanese are spicy, and there is a famous dish called "Red Oil Wonton".

Hubei: commonly known as wonton, some people call it jiaozi.

Jiangxi: commonly known as clear soup.

Japanese: from the north of China, it is called "Wantan" along its sound; Write "Cloud" or "Wonton".

Taiwan Province Province: It is called flat food in Minnan dialect. Around 1949, immigrants from all over China brought the name of their hometown to Taiwan Province Province, so it is very common to say wonton, wonton, flat food or wonton in Taiwan Province Province.

Common fillings: pork, shrimp, vegetables, onions and ginger constitute the most basic fillings. Wonton with vegetable meat and wonton with fresh meat were once the basic choices of Shanghai snack bars.

Wuxi Sanxian wonton, which originated from Wuxi Dongting, is filled with fresh pork, Kaiyang and mustard tuber. Changzhou Sanxian wonton is filled with fresh pork, shrimp and herring. The combination of pork, aquatic products, dry goods and pickles also inspired the future stuffing innovation.

Common soup: In Jiangnan area, the relationship between wonton and soup is like fish and water. Chicken soup and meat and bone soup are the best choices for soup base. But ordinary shops only add spices and seaweed to boiling water. Common soups include shredded egg skin, shredded mustard tuber, dried silk, dried shrimp skin, quail eggs and chopped green onion.

Stuffing practice: because the wonton skin is thin and not suitable for wrapping large particles of ingredients, it is necessary to chop up the ingredients; But for aesthetic reasons, shrimps are usually shelled and not chopped. In addition to chopping, another technique is "smashing", which is often used for flat food. But the most common method is to use mechanical grinding.

Ordinary appearance

Round; circular

cylindroid

Semicircular (similar to jiaozi)

Rectangular (folded in half on opposite sides)

Triangle (diagonally folded)

Shared species

Fresh meat wonton: Chop pork and onion, stir, wrap with wonton skin and cook, which is the most basic practice.

Shrimp wonton: Guangdong is rich in seafood, and shrimp and pork are often used as raw materials.

Shrimp wonton: made of chopped shrimp and pork.

Wonton with vegetable meat: Qingjiang shredded vegetables, usually large in size, also known as "Wonton with vegetable meat".

Red oil wonton: Fresh meat wonton is usually served with spicy sauce, which is a special dish in Sichuan.

Wonton noodles: Wonton, noodles and soup are all cooked. (See: Wonton Noodles)

Fried wonton: fried.

Snacks: small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton skin and fried.