Wonton, very mysterious.

Chinese people eat wonton for at least 2000 years, even earlier than dumplings. The ancients thought that it was a kind of sealed bun without seven orifices, so it was called "chaoshou". Later, according to the rules of word making, it was changed to "wonton". Who invented wonton? Nobody can say anything about it. As long as wheat is produced, it seems that there is such a kind of food that is wrapped in flour and eaten with water and soup. 

Due to its long history and wide geographical range, wonton has many nicknames which make people feel headache. Jiangsu, Zhejiang and Shanghai like to call it the original name of "wonton", then go south to Fujian called "flat food", in Sichuan called "hand copied", in Guangdong called "wonton". Do you think there's only a name difference between them? Then you are too naive.

1. Shanghai wonton

In Shanghai, wonton is divided into different sizes according to its size. Large wonton has heavy stuffing and small wonton has heavy skin. Over the years, "old Shanghai" and "Senecio" have gone south from the Yangtze River Delta to the Pearl River Delta. Today, there are two wonton sellers on a street in Guangzhou.

Jiangsu, Zhejiang and Shanghai wontons are usually wrapped in the shape of Yuanbao with thick dough and meat and vegetable stuffing. In the old soup bottom of wonton, laver, egg skin and shrimp skin are often added, so it is called "three delicacies". A spoonful of clear soup washed down, a few transparent shrimp skin floating up, a few mouthfuls of wonton slip into the mouth, open a refreshing delicate day.

2. Suzhou wonton

Suzhou bubble wonton is the smallest wonton family in the parcel post district. Ordinary people can catch more than ten with one hand. A bowl of bubble wonton, with fresh meat or sesame dumplings, is a favorite of many old Suzhou morning tea. Some netizens said: "Suzhou people make wonton, and pigs have suffered some skin trauma." Its skin can't be thinner. This kind of small wonton, eating is a kind of charm. Its stuffing is so small that it is almost negligible.

The slender bamboo sticks dip into the red meat paste, and quickly wipe it on the edge of the skin. When the fingers are kneaded, the air sac is formed inside the wonton, which is the name of the bubble wonton. Eat small wonton soup. The bottom of the soup is usually boiled with pig bone or chicken frame, clear but not turbid. At the bottom of the bowl, lard, scallion and fine salt are placed, usually without mustard or shredded egg.

A bowl of qualified bubble wonton, the appearance requirements are very high. When serving the table, you need to float on the soup surface, like a small jellyfish with tender pink. Although they are cute in appearance, their kernel is a cruel character. The skin is crystal clear, which is broken after sipping, revealing the delicious taste of rich soup and meat.

3. Fujian flat food

If bubble wonton is soft and cute, Fujian flat food is a tough guy. Flat food is Fujian version of wonton. It not only goes deep into Fujian people's breakfast memories, but also is deeply loved by the country's youth who saves money to buy sneakers.

Unlike wonton in the parcel post area, the stuffing of traditional flat food does not need to be chopped with a knife. In the era of "banging", you didn't come into the market in the new year of Fujian. Generally, the meat is ground first and then beaten. To make flat food stuffing, you have to choose the best lean pork hind legs, cut them into thin slices with a knife, and then beat them with a mallet until they are as rotten as cotton, sticky as paste, and in the shape of meat paste. This kind of tempered flat food tastes crisp and tender, especially chewy.

Fujian local flat food will be accompanied by oily tofu. Flat food can also be fried. Take it out of the boiling oil and pour it with hot and sour sauce. It's crisp outside and tender inside. It has a special taste.

4. Sichuan Chaoshou

The status of this kind of meat and skin food in Fujian is several grades higher than that of wonton in Jiangsu, Zhejiang and Shanghai, but it is not enough for its weight in the hearts of Sichuan people. In Sichuan, people call it "chaoshou" (C ā s ǒ U), because the last step of chaoshou is to close the two sides to the middle, which means wrapping up.

In the eyes of many people, hand copied food is a Sichuan food icon. No matter whether it is with soup or dry, no matter which deep alley it is hidden in, it will be found by eating goods. As soon as wonton entered Sichuan, it not only changed its name, but also revived. In the eyes of Sichuan people who love spicy food, those called "wonton" are probably meat wrapped with noodles without salt and flavor. They are not the same thing as hand copied hands at all.

In order to absorb the fragrant red oil better, the skin of hand copied dumplings is usually thicker and more resilient than that of wonton in parcel area. It is spicy, spicy and delicious. Do you want a bowl, a bowl, or a bowl?

5. Guangdong wanton

Do you think that the transformation of wonton by Sichuan and chongqing cuisine is complete? No, the only way to make wonton go further is to save food. The Cantonese word "wonton" is actually the Cantonese pronunciation of "wonton". During the Qing Dynasty, officials from other provinces brought pasta from the south of the Yangtze River, which gradually became popular in Guangdong. Similar to the predecessors in Jiangsu and Zhejiang, Guangdong wantun is also a poor family. The master carries a wonton load across the street, occasionally stops under the banyan tree, sells several bowls of wonton, and blows water with the neighborhood.

In order to cook quickly, a piece of wonton skin is only a little meat in the tundish, and the four sides are naturally scattered. In this way, the wonton in the hot soup has "goldfish tail", which unintentionally adds some freehand brushwork. Shanghai big wonton skin is fat and loose, while Suzhou small wonton skin is weak, but Guangdong wonton skin with egg is more tight and can not be boiled for a long time.

Cantonese love to drink soup, and the soup base of wonton has been improved naturally. The earth fish, shrimp and pig bone are the basic cultivation of Guangdong wonton soup. The bottom of the soup is golden yellow and clear with strong fragrance. It is excellent if you don't feel thirsty after eating wonton.

6. Great differences in chaoshou

To sum up, the following table is sorted out:

This table is only a few common cases, and can not fully cover the unlimited creativity of national food.

Wonton, flat food, hand copied food and wonton are seamlessly linked with the food culture of various places, and they are ready to fill the empty stomach of food at any time. Whether it's the early morning light, or the dark wind, silent break-up with your boyfriend, or temporary pigeons by customers, there will always be a smell of bone soup floating in front of you, blocking the only way, and caressing your tired mood.

Two mouthfuls of wonton into the stomach, and then sip a hot soup, while eating sweat, the heart is not smooth also forced out.

A piece of skin, thick and thin, with respect to follow;

A little meat stuffing, can be more or less, the habit is good;

If you can't get used to wonton, try wonton.

Not the same, in addition to their names, but also your thoughts.