The difference between wonton and wonton

Flat food, wonton, copying hands, wonton, meat swallow, refers to the name of a snack, these five names, in fact, most of them refer to one, because of different local characteristics, different practices, different names, so a series of names have been reproduced, all changes are inseparable from their origins, are the story between noodles and fillings, pigs, cows, sheep can be filled, from the appearance, although it is minimal, but the packaging method, cooking method is very different, some are just local popularity, and there is no large-scale promotion, let's take a look at it.

Flat food. Flat food is another name for ancient dumplings, now in Fujian, has been retained the name of flat food, in Shandong, Shanxi, Henan, Hebei and other places, the unified name is dumplings, flat food in Fujian region, not only the name is different, the practice is also slightly different, the biggest feature is that the skin is thin, the whole meat filling has no vegetables, when out of the pot will drift on the bowl, bite down has a Q bomb taste, flat food is usually common in Shaxian snacks, a snack improved by dumplings.

There are two meanings of flat food here, in some parts of the south, the wonton is called flat food, and the dumplings in the north are also called flat food in ancient times, this confusion is only limited to a few places, a very small part, there is no need to worry about what it is called, northerners understand when they see dumplings, southerners understand when they see flat food, and they understand it.

Ravioli. Wonton is more familiar, there are many snack bars on the street, all ** wonton, its wrapping method is similar to ingots, the wonton skin is mostly square, and relatively thin, the filling has fresh meat, fresh shrimp, the soup base is mostly bone broth, seaweed, dried shrimp, shallot-based, in Shanghai, Jiangsu, wonton is more popular, the biggest difference between it and dumplings is the dough, dumpling skin is thicker than wonton.

Wonton. Wonton is the name of Guangdong, it is more popular between the two Guangzhou, some people are used to eating flat food, after seeing wontons, they will also call it flat food, in fact, wonton is ordinary wonton, why is it called wonton? Because the pronunciation of Cantonese is special, when it is fast, the wonton is shouted out to be wonton, after a long period of development, it has become a local feature, so it is named after wonton, because Cantonese cuisine is exquisite, unlike the large number of people in the north, the size of wonton, with "one bite to swallow" as the standard, a bowl of about 8 pieces, when you see it, you don't have to be curious, it is a commonly eaten wonton.

Wonton. Sichuan Bashu area popular red oil copying hands, yes heard right, it is also wonton, the practice is different and basically similar, but here in Sichuan, it is called copying hands, such as dumpling skin, Sichuan is not called dumpling skin, people call copying hand skin, in addition to the filling has its own taste, other ways are exactly the same, the focus is on its pot of red red oil, the wonton is cooked and put in, it is red oil copying hands, Sichuan likes to eat spicy, everything to eat with a little chili pepper is enough to taste.

Different from the soup base of wontons, it is soy sauce, chili oil, salt, pepper powder, chicken essence, celery, leeks, coriander, poured into the soup, and then put the wontons, and you can eat.

What is the difference between wonton and ravioli?

Both wonton and shoshou come from wontons, and they are both the same food, but they are called differently in different places.

Wonton, wonton and shoushou are the same food, they are widely distributed and loved by people, so they are named after each place. Jiangsu and Zhejiang.

Most other places are commonly known as ravioli; Wonton is the name of Guangdong; Copying hands is a common name for Sichuan. Of course, these three foods still have different local flavors.

Wonton: Wonton originates from North China.

The ancient saying is that the cake of the cloud wonton, that is, the wonton is a kind of cake, and the ancients regarded it as a kind of sealed bun, called chaos.

Later, it was renamed as wonton according to the Chinese rules of character making. In appearance, wonton is a gold ingot.

It resembles a dumpling with thinner skin. The dumpling skin is mostly round, and the socks are thicker; Wonton wrappers are mostly square and thin; Dumplings are heavily dipped in sauce and mostly eaten by steaming or frying; Wontons, on the other hand, are mostly boiled with soup.

Copying: Copying is the Sichuan region.

The most conspicuous feature of the name is the red soup. One of the sayings about the name of the copyist is that it has a thin skin and is easy to cook, and it has been cooked and served on the table between the hands, hence the name. After cooking, take it out, add a spoonful of oil to the soup and pour spicy seeds, and a bowl of delicious and attractive red oil is taken out.

It was born, with thin skin and many fillings, numb and spicy, smooth and smooth to eat, which makes people feel addicted. And the soup base is rarely drunk, after all, it is too greasy.

Wonton: Wonton is the name of the Guangdong region, and the skin and filling are different from wontons and shoshou, and the size is generally based on "one bite swallow". The skin of the wonton is very thin, and it can easily break when you hold it with chopsticks, and the filling is mainly pork filling and shrimp meat. Later, wonton noodles were developed.

Cooked or fried wonton is added to the noodles and served with the boiled soup, which is delicious and smooth, the noodles are elastic, and the soup is endless.

First, the main ingredients are different.

1. Wonton: The main ingredients are meat, flour, vegetables, green onions, ginger, and sesame seeds.

2. Wonton: The main ingredients are pork, shrimp meat, vegetables, green onions, ginger, and flour.

3. Copying: The main ingredients are flour, pork, chives, garlic, sesame oil, Sichuan pepper powder, red oil chili pepper, and eggs.

Second, the taste is different.

1. Wonton: tender, fragrant and sweet.

2. Wonton: tender, fragrant, salty and sweet.

3. Copying hands: soft and delicious, the soup is slightly spicy and fragrant.

3. The region of origin is different.

1. Wonton: Mainly originated in Guangdong.

2. Wontons: Shanghai, southern Jiangsu, Zhejiang and other places.

3. Copying: It mainly originates in the surrounding areas of Chengdu, Sichuan.

1. Different origins: Wonton is called wonton because the pronunciation of wontons in Cantonese is similar; Wontons appeared more than 2,000 years ago and later spread to other places; It is named in Sichuan because of its thin skin and easy ripeness.

2. The soup base is different: the wonton soup base is light and delicious; The wonton soup base is mellow; The soup base is spicy.

3. Different fillings: wonton fillings are mainly seafood; The ravioli filling is mainly pork or vegetables; The filling is mainly pork.

In addition to the different origins, soup bases, and fillings, wontons, wontons, and wontons, as well as the thickness of the shape and skin, and the different wrapping methods.

Wonton: Large wonton skin, generally equilateral trapezoidal, short side facing itself, small ingots.

Wonton: cylindrical, semicircular (similar to dumplings), rectangular (folded in half on opposite sides), triangular (folded diagonally in half), large ingots, relatively thick skin, and the most filling.

Copy: square and symmetrically folded, with the thinnest skin and the least filling.

In fact, wonton, wonton, and shoshou are essentially the same, and with the migration of time, they spread to different places, and gradually changed their practices by the locals and integrated into the local taste.

Are wontons, shoushou, and wontons the same food?

What is the difference between wonton and ravioli?

There is no special difference between wonton and wonton copying, it's just that the name of a place is different, but their methods and steamed buns are the same.

Wontons are generally filled with vegetables, meat, sugar, or honey, etc., and are cooked in boiling water and eaten. Wonton is made by mixing minced pork, vegetables and chopped green onions to taste. You can also add shrimp, egg yolks, shiitake mushrooms, and water chestnuts to make wonton filling, which can be cooked with water or noodles.

1. The distribution is different.

Dumplings: It is a staple food and local snack of Chinese folk.

Wonton: A snack in northern China.

Wonton: It is a special traditional snack in the Liangguang region.

Copy: A kind of noodle dish in southwest China.

2. The thickness is different.

Dumplings: Dumplings have thicker skins.

Wonton: Wonton skin is thinner and has a transparent feel when cooked.

Wonton: Wonton skin is thinner.

Copying hands: Copying hands have a thinner skin.

3. Different shapes.

Dumplings: The shape of the skin is round.

Ravioli: The shape of the skin is square.

Wonton: The shape of the skin is square.

Copy: The shape of the skin is square.

4. Pay attention to different points.

Dumplings: Heavy dipping sauce.

Wonton: Heavy soup stock.

Wonton: Heavy soup stock.

Copy: Heavy soup stock.

5. Different uses.

Dumplings: Mostly boiled, fried, steamed, fried, baked, and baked.

Wonton: Mostly eaten with soup.

Wonton: Mostly eaten with soup.

Copying: Mostly eaten with soup, the soup is slightly spicy and fragrant.

Wonton is ravioli. It's just that the region is different, so the title is different.

In Beijing, it is called wonton, and it is rarely called "wonton".

It's just a different name for the region.

Cantonese people call it "wonton", and northerners call it "wonton".

There are many names for wontons, and depending on the region, the names do vary: Beijing, Shanghai: places like northern China are often called wontons.

Guangdong: Due to the different accents, the sound along the "wonton" is called wonton. The English name "wonton" is originally from Cantonese.

Fujian: commonly known as flat food, there are a few people called flat meat, meat filling is generally beaten with a mallet Sichuan: commonly known as copying hands, Sichuan people love spicy, there is a famous dish called "red oil copying hands".

Hubei: Commonly known as wontons, some people also call them dumplings. Jiangxi: commonly known as clear soup.

Japan: With the Cantonese chef, from Guangdong, China, pronounced "wantan" along the Cantonese dialect, written as "yunya". The name "wonton" from North China is rare.

Taiwan: Hokkien is called flat food. Around 1949, immigrants from all over China brought the name of their hometown to Taiwan, so it is common to say wonton, wonton, flat food, or copying hands in Taiwan.

Wonton, wonton and copy, what is the difference between them?

Wontons, wontons, and shoshou are the same. Hand-copied is the name of Sichuan.

The dough of dumplings will be thicker than the dough of wontons, wontons, and shoushou. Traps are also different.

The difference between wonton and wonton is: different origins, different bottom covered soups, different fillings, shapes, wrapping methods, etc.

1. The origin is different

Wonton is called wanton because of the similar blunt pronunciation in Cantonese; Blunt appeared in more than 2,000 years and later spread to other places; It is named after the answer in Sichuan because of its thin skin and easy to cook.

2. The soup base is different

The wonton soup base is light and delicious; The base of the stewed soup is mellow; The soup base is spicy. <>

3. The fillings are different

The wonton filling is mainly seafood; The filling is mainly pork or vegetables; The filling is mainly pork.

4. Shape

Wonton: Large wonton skin, generally equilateral trapezoidal, short side facing itself, small ingots. Blunt: cylindrical, semicircular (similar to dumplings).

5. Wrapping method

Wonton: rectangular (folded in half on the opposite side), triangular (folded in half), large ingots, relatively thick skin, and the most filling; Copy: square and symmetrically folded, with the thinnest skin and the least filling.

The difference between wonton and wonton:1. The thickness of the dough is different, first the wonton is the thinnest, then the wonton, and finally the copy.

2. The taste is not quite the same, wonton and wonton are relatively delicious, while copying hands is spicy and comfortable.

3. The name is also different. Most of the northern regions are called wontons, and the southern regions are called wontons and shoushou.

Features of ravioli:If you compare wontons with dumplings, the wonton skin is a square with a side length of 6 cm or a top side length of about 5 cm, and the isosceles trapezoidal dumpling skin with a bottom edge of about 7 cm is a round shape with a diameter of about 7 cm. Wontons have folds, probably when they are mixed with flour, and when they are added with less water, they will have folds.

It may also be a specially wrapped skin with orange hengmu folds, and a wonton with folds and undulations in one direction.

The wonton skin is thinner, there is a transparent shape after cooking, so the difference between thickness and thickness, the same amount of wonton and dumplings are boiled in boiling water, and the time taken to cook wontons is shorter, and cold water must be added three times in the process of cooking dumplings, and the so-called three sins and three floats can be cooked.

The differences between wonton and wonton lukai are as follows:1. The place of production is different.

Wonton is mainly a delicacy that circulates in the northern part of our country, while wonton is mainly spread in Guangdong.

2. The skin of wontons and wontons is different.

The wonton wrapper is about 8cm 8cm square. The wonton wrapper is a square with a side length of about 6 cm, or an isosceles trapezoidal shape with a top edge of about 5 cm and a bottom edge of about 7 cm. It is precisely because of the different shapes that the wontons are wrapped in a more diverse way.

3. The fillings of wontons and wontons are also different.

Wonton is usually stuffed with whole shrimp balls and a little minced pork leg meat. You can also add scallops, celery, leeks, dried fish, etc. to make the filling, and the taste is also very good. But the size of the wontons in the Jiangsu and Zhejiang regions will vary according to the size of the wontons.

There are more fillings in Jiangsu and Zhejiang, pork, shrimp, vegetables, green onions and ginger. Beijing mostly uses chicken as the filling, and the wontons made are very hard, a mouthful of soup.

4. The shape of wontons and wontons is also different.

Ravioli have a round shape, while wontons have a triangular shape, so there is a difference.

5. The thickness of the skin between wonton and wonton is also different.

The skin of wontons is thinner and the skin of wontons is a little thicker.