Wonton and wonton, are they the same?

Wonton and wonton are the same. Places like northern China are commonly called wontons, while Liangguang and Tianjin are called wontons.

Wonton originated from a traditional folk noodle dish in northern China, where a thin dough is wrapped in meat filling, cooked in a pot, and usually eaten with soup.

If you compare wonton wrappers with dumplings, the wonton wrappers are squares 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.

Wonton and wonton are not the same kind of teasing things, wanton and wonton are similar, wanton is a kind of snack in Guangxi and Guangdong, originating from the "wonton" in the north, and was classified as Jane's in the early stage.

Wonton is made by wrapping the wonton skin in a minced filling. Guangxi and Guangdong wonton wrappers are made of eggs and flour and cut into squares of about 8cm by 8cm. The filling is usually made by mixing pork, vegetables (such as coriander and celery) and chopped green onions and seasoning, and there are also wonton fillings made with shrimp, ground fish minced, egg yolks, shiitake mushrooms and tellurium.

The wrapping method of Guangxi and Guangdong wontons is generally fast, and it does not have to be gradually and neatly folded.

Wonton is a kind of Han snack in Guangdong, which originated from the ruffling wontons in the north, and was originally classified as a cake. It is called wonton because the pronunciation of wonton in Cantonese is similar to that of wonton. After years of development, the wonton cave maker has its own unique style, and the crust and filling inside are different from wontons.

The size is generally based on one bite of swallow, according to the standard of Lao Guangji, the number of wontons in a standard bowl is 6 to 8 pieces.

Wonton is one of the traditional Chinese noodle dishes, which are stuffed with a thin dough and are usually eaten after cooking and serving in soup. Originated in northern China. Use water and noodles to make the skin, wrap vegetables, meat, sugar, potato honey and other stuffing in the skin, and cook it with water.

Wonton is not a ravioli. Wonton was originally derived from wontons from the north, and is now mostly found in Guangdong. Wonton is a special delicacy in Shanghai, pure flour and noodles are used when making noodles in Danai, and the wonton skin made by Jifu is slightly thicker, and it looks like thin-skinned dumplings after wrapping.

The requirements for the soup base are not particularly high, you can directly use bone broth, you can also use clear soup directly, and after you do it, you can also put some seaweed, dried shrimp, egg skin and the like, Shanghai wontons can not drink soup, but you must eat the filling.

Wonton is a particularly popular delicacy in Guangzhou, Guangzhou people attach great importance to umami, so the wonton made is delicious and fragrant, eggs will be beaten when mixing noodles, and wonton will sometimes be eaten with noodles, and you must drink soup.

Wontons are usually filled with vegetables, meat, sugar or honey, etc., and can be eaten and eaten when cooked in boiling water. Wonton is made by mixing pork, vegetables and chopped green onion to taste, and there is also a wonton filling made with shrimp, egg yolk, shiitake mushrooms and water chestnut.