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What's the difference between wonton, wonton and wonton soup?
In essence, wonton and wonton soup both come from wonton. Our people have been eating wonton for about two thousand years. In ancient times, people thought it was a kind of sealed steamed stuffed bun without seven tricks, so it was called "chaos", and later it evolved into "wonton"

Northern de wonton

The north includes some wonton in the Central Plains, most of which are about the size of jiaozi, and the skin thickness is similar to that of dumplings. Dumpling skins are round, while wonton skins are mostly quadrilateral. The wrapping methods of wonton vary from place to place, but most of them are in line with the consistent eating habits in the north, not so delicate, and the head is full when eating.

As far as fillings are concerned, the fillings of northern wonton are as varied as those of jiaozi, and they can be made of all kinds of meat, shrimp and some favorite vegetables such as leeks, Chinese cabbage and mushrooms. The stuffing tastes more real.

Wonton in the north pays attention to chicken soup and bone soup, but many families are not so particular on weekdays. Just add some shrimp skin and seaweed, add some seasonings such as soy sauce and vinegar, and pour them into boiling water to make a delicious wonton soup base.

Liangguang wonton

In Guangdong, the Cantonese pronunciation of "Wonton" is very similar to that of "Wonton", which also means "bite by bite", so it has always been called "Wonton".

Wonton is relatively small, and it is generally a bite for adults. Wonton is thin and transparent after cooking. The skin is thin and small, and the cooking time is relatively short, not as long as the northern wonton.

The stuffing of wonton is mostly pork and shrimp, which is not as full as that of big wonton. They are delicious and sweet, and the stuffing is chewy. In Guangdong, wonton and noodles will be cooked together, called "wonton noodles", which is also delicious.

The soup base of wonton is more exquisite, paying attention to the word "fresh". Authentic wonton soup base is bone soup boiled with native fish and shrimp. The native fish is roasted golden on both sides first, and then put into the bone soup with shrimp to refresh themselves. This is also the soul of Cantonese wonton soup.

Sichuan wonton soup

Sichuan wonton soup is about the size of wonton soup. It is said that "wonton soup" got its name because it is easy to cook, and chefs can put their hands on their chests and serve it.

Of course, the biggest difference between wonton and wonton is that Sichuan wonton is also called red oil wonton on the soup base. There are many sauces at the bottom of the soup, and you should add carefully boiled red oil. The soup is bright and attractive, just like Sichuan cuisine, and it is very appetizing.

Wonton stuffing is more specific, pork is always the protagonist, plus some other ingredients. A bowl of authentic red oil wonton, with thin and tender skin and soft and waxy filling. Take a spoonful of soup and skin and slide it into your stomach, and you will be eager to eat another bite. Absolutely spicy and delicious.

Whether it's wonton in the north, wonton in Guangdong and Guangxi, or wonton in Sichuan, every place has its own characteristics, from snacks to big bowls, which may be the most delicious taste in the heart.