Because wonton is pronounced like "wonton" in Cantonese, Cantonese people call it wonton directly. Actually, wonton has different names in different places. For example, in Sichuan and Chongqing, wonton is called "wonton"; In Hubei province, wonton is called "vegetable bag"; In southern Anhui, wonton is called "Yu Bao" and so on.

The origin of wonton:

Wonton was introduced to Guangdong in the Tang and Song Dynasties. In Cantonese pronunciation, it is similar to "wonton" in Mandarin. Over time, wonton became the exclusive name of Guangdong wonton.

Making wonton:

After years of development, wonton now has its own unique style. The outer skin and the stuffing inside are different from wonton and wonton, and the size is generally subject to "swallowing in one gulp". To be delicious, you need to add a shrimp to each big wonton. Because the skin of wonton is very thin, it is translucent after cooking, and you can see the looming elastic red from the outside, which will always increase your appetite. According to Lao Guangji's standard, the number of wonton in a standard bowl is 6 to 8. Wonton soup is often cooked with native fish, which is delicious and delicious. Of course, chicken soup and bone soup are also excellent.