What is the difference between the big rong and the fine rong in Cantonese wonton noodles?

In fact, the big melt in the wonton noodles is actually garlic, and the fine paste is minced garlic.

The large and fine noodles are two different specifications of wonton noodles. The amount of minced garlic added varies.

This may be the minced garlic added to the wonton noodles, the large paste is more, and the fine paste is less.

In fact, the large and fine rong in Cantonese wonton noodles are just how many wontons follow.

There isn't much difference, it's just that they're not quite the same size.

The large and fine rong in wonton noodles actually refers to large portions or small portions.

I think that's what we call minced garlic, and the finer ones are fine

They are the same thing, but they are different in size and thickness.

Large wontons with vegetables and meat and small wontons with fresh meat used to be the basic options of snack bars. Da Rong refers to the amount of wontons, one or two are called fine Rong, there are four wontons, Zhong Rong is six wontons, and Da Rong is eight wontons.

Fine Rong and Da Rong refer to the different amounts of wonton noodles, with fine Rong being four wontons and Darong being eight wontons.

The large and thin noodles in Cantonese wonton noodles are actually different in terms of the number of noodles and wontons.

There must be a difference in quantity, just like our big bowl and small bowl.

Da Rong means minced garlic, Da Shi is similar to garlic pieces, while Fine Minced is minced garlic.

The large paste in the wonton noodles is just a piece of garlic, and the thin side is minced garlic.

There is a big difference in the middle, the thickness of their noodles is different.

This question is related to the history of Guangzhou, and may represent an image of beautiful things.

In the 60s, there were three sizes of wonton noodles: 7 millimeters for a large bowl, 5 millimeters for a medium bowl, and 3 millimeters for a thin bowl. There are 7 wontons in 7 millimeters, 5 millimeters in 5 millimeters, and 3 millimeters in 3 grains. The thin bowl was called fine rong at that time.

In the old days, the hawkers in Guangzhou who sold wonton noodles sold noodles in two sizes, divided into large and fine use, because the best wonton noodles must be refreshing, so the wonton noodles must be cooked in advance, scooped with cooked oil, and then put the noodles on top with fast hands. It only takes a few seconds to complete the operation, and with the addition of soup, it is immediately delivered to the diners, and the diners are not lazy. if you are not yet full, you have to call it again, this way of eating, the noodles will be refreshing, and the soup will not be soaked, this is the reason why the proprietor of Mak Yi Kee insists that his noodles must be carefully bowled, so people call it carefully. Gradually the store will not have much supplyCanton vernacular"with"The word is read"Yes".Therefore, fine clouds swallow noodles are called fine rong

the second is that when the cloud is ripe , when it is rippling in the soup , the literati will be like clouds floating in the sky , or like a blooming hibiscus flower , in the canton vernacular"Rong"The words can be read again"Yes".The silver and lead in the argument are called fine cloud swallow noodles and fine cloud swallow noodles are also called hibiscus noodles in the past, reference:

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