Wonton noodles are also known as wonton noodles, fine noodles, and large noodles. Pen, fun, pavilion www. biquge。 info is one of the traditional snacks in the memory of Lao Guang, which originated in Guangzhou and belongs to Cantonese cuisine. Ordinary wonton noodles are divided into soup noodles and lo noodles. Wonton noodles are a very common food in China. It is made with boiled wonton and bamboo noodles, and a soup base made of earth fish, shrimp skin, scallops, and ham.

Generally speaking, wonton noodles are composed of three parts, the first is the soup base, which is the most important, followed by Zhusheng noodles and wonton, and the evaluation of the quality of a bowl of wonton noodles is based on these three aspects.

Wonton noodles, or wonton noodles, are called "Rong" or "hug" in the industry. The former is said to be the abbreviation of "hibiscus noodles", and the latter is said to be the early wonton noodles are relatively small, and in winter, the lower class holds the small bowl, that is, "hugs" in the arms, and can warm up while being full, so it is also called "fine hug", and "fine" is the meaning of small. It was also once the favorite of the young master of Xiguan in Guangzhou. The wonton is smooth in the mouth, the noodles are more elastic and chewy, and the wonton is rich in protein, starch and other nutrients.

Cantonese cuisine, also known as Cantonese cuisine, is one of the eight traditional Chinese cuisines, with a wide range of materials, rare materials, exquisite ingredients, and good at innovating in simulation, and cooking according to diners' preferences.

Wonton noodles are a type of authentic snack in Guangdong. Although noodle is not presented as a staple food in Guangdong, it is surprising that most Cantonese people have an inseparable feeling for wonton noodles. According to research, wonton noodles were first presented in the Xiguan area of Guangzhou in the late Qing Dynasty and early Republic of China, and according to legend, they were introduced from Hunan during the Tongzhi period. At that time, a Hunan man opened a "Sanchu Noodle Restaurant" (Sanchu is the area around Hunan and Hubei) in Shuangmendi (now Beijing Road) in Guangzhou, specializing in noodle dishes, including wonton noodles. It's just that the wonton at that time was very rough, and basically only the dough and meat filled with white water soup. Later, it was improved several times, and it was made with egg wash and dough rolled into a thin skin, and wrapped with a filling made of minced meat, shrimp and leeks.

Obviously, Guangzhou is not a region where noodles are the staple food. However, the people of Guangzhou have a soft spot for this bowl of wonton noodles. As a result, the business of "Sanchu Noodle Restaurant" was booming, and many people soon rushed to follow suit. In the early days, wonton noodles were sold by hawkers on their shoulders to attract customers, and soon they were sold in the market.

Place the minced pork, shrimp and water chestnut in a container; Crack in an egg; Add an appropriate amount of light soy sauce; Then add an appropriate amount of sugar, chicken powder and cooking wine; Add a little cornstarch again; Finally, take in a little sesame oil; Stir evenly with chopsticks in the same direction; Take one piece of wonton skin and put an appropriate amount of filling in the center; Apply some water around the filling, fold it in half, and glue the wonton skin by hand; Then use the tiger's mouth to squeeze the dough to form a fishtail style; Once all the wontons are wrapped, place them on a plate and keep an eye on the distance.

Put water in the pot to boil, put the wonton in, immediately stir it with chopsticks, boil for another 2-3 minutes, and wait for the wonton to float on the water, it means that it is fully cooked; Bring the water to a boil again, add the noodles and cook; Pour the red Zhejiang vinegar into a small bowl as a dipping sauce; Place the cooked noodles in a bowl and add the blanched lettuce; Top with wonton, drizzle with boiling broth, sprinkle with chopped leeks and sesame oil.

Eating wonton noodles is also exquisite, don't think that a few wontons and a handful of noodles with some soup are called wonton noodles. Genuine wonton noodles demand "three stresses": one talk about noodles. Authentic noodles should start from flour and duck eggs, and the most exquisite should not use any water at all, and the authentic Zhusheng noodles rely entirely on duck eggs. The noodles that come out of this way are cooked with a bit of toughness, and they are very crisp in the mouth. Second, talk about wonton. The key lies in the filling inside, which is mixed with novel shrimp balls, three points of fat and seven points of lean pork, which is exactly like this, and one bite of "Bu Bu Crispy", Cantonese, meaning: elastic teeth and chewy. Three talks about soup. The authentic method is to use earth fish and river shrimp, or bonito shrimp shells. The soup should be umami and sweet, and adding monosodium glutamate is taboo.

There is another way to distinguish the authenticity of wonton noodles: leeks must not be missing. Even the noodles are served on the table: put a tablespoon at the bottom of the bowl, then put five shrimp wontons, then spread the noodles on top of the wonton, the noodles are in the shape of dace backs, and then participate in half a bowl of soup made of earth fish and river shrimp roe, and put some leek shreds in the soup as Curtner said, adding delicious taste and bringing a loud taste. Since you need to insist on the elasticity of the noodles, you should be careful not to let the soup soak the noodles in the whole way, and you must have a part of the noodles exposed on top of the soup, and you should hurry up while it is hot.

Wonton noodles contain rich sweet, smooth starch, sugar, protein, calcium, iron, phosphorus, potassium, magnesium and other minerals, which have the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, as well as thiamine, riboflavin, fiber, vitamin A, and three kinds of amino acids. Wonton noodles are easy to digest and absorb, and have the effects of improving anemia, strengthening immunity, and balancing nutrient absorption.

Wonton noodles contain rich carbohydrates, which can provide enough energy, and will absorb a lot of water during the cooking process, 100 grams of wonton noodles will become about 400 grams after cooking, so it can produce a strong feeling of satiety. In addition, wonton noodles can stimulate people's mental activity, and the human brain and nervous system need a food with 50% carbohydrates, and noodles are the food that the human brain needs. Durum wheat contains B vitamins, which have a stimulating effect on brain cells, so it is a good choice to eat a bowl of nutritious noodles at noon. In the morning, you should eat some foods with high protein content, and eating noodles in the evening is not conducive to digestion and absorption.

Wonton noodles are one of Hong Kong's characteristic cuisines and an indispensable part of Hong Kong's food culture. Wonton is wonton, the earliest wonton was made of whole pork, so it is called "net meat wonton". Ancient wontons are very elegant, to be fat, three and seven, to make minced meat, authentic and cut first and then chop. Nowadays, most of the wonton noodles we usually eat are made of shrimp wonton, and the information about wonton includes wonton skin, shrimp, and pork.

The people of Guangzhou say wonton, that is, the people of the north call wontons. It is said that it was introduced to Guangdong from Hunan during the Tang and Song dynasties. In the Song Dynasty, Gao Yi's book "Group Living and Solving Yi" recorded: "Lingnan floor heating...... In winter, it is good to eat wontons, often a little noisy, and you must use a fan to eat. The official introduction of wonton noodles to Guangzhou dates back to the Tongzhi period of the Qing Dynasty.

According to legend, a Hunan man opened a "Sanchu Noodle Restaurant" (Sanchu is the area of Hunan and Hubei) in Shuangmendi (Beijing Road) in Guangzhou, specializing in noodles, including wonton noodles. It's just that the wonton at that time was very rough, and basically only the dough and meat filled with white water soup. Later, it was improved several times, and it was made with egg wash and dough rolled into a thin skin, and wrapped with a filling made of minced meat, shrimp and leeks.