#我来唠家常#
▲ A bowl of wonton breakfast to start the perfect day. Figure/Network
-The Legend of the Gentleman of Things-
The world is big
More ravioli to eat
A bowl of hot soup and a few white and chubby "ingots...... Wontons look simple and ordinary, but in fact, they have different tastes and have their own merits. As early as the Han and Wei dynasties, there were probably such steaming snacks in northern China.
▲ The "shredded egg" cut into small shrimp and eggs after being spread out and fried is the most common ingredient for wontons. Photo/soogif
There are many theories about the name "ravioli". For example, the legend is that the "Hun" and "Tun" clans of the Xiongnu at that time originated from them, and the people hated them to the core, so they ate the small things with meat stuffing in the name of these two surnames. It is also said that the name is derived from the celestial phenomenon of "chaos and impropriety", or simply because this sealed pasta does not have seven orifices, it is called "chaos".
▲ In the Astana tomb in Turpan, Xinjiang, a series of Tang Dynasty foods were unearthed, such as roast lamb chops, dim sum, roasted naan, and wontons. Figure/Marketchart.com
Let's start with the "eating" of Xinjiang where the Tang Dynasty wontons were unearthed.
In the western regions of the desert, sheep fat wontons are beautiful
Tender and delicious lamb minced meat puree, mixed with only a little green onion and pepper, wrapped in a square thin dough and folded in half, the mutton wonton is kneaded.
Large plate of chicken, naan pit meat, barbecue meat, grilled buns, pilaf...... In addition to these big meals in Xinjiang, a bowl of mutton sour soup wontons that make you feel good when you think about it is naturally not to be missed.
▲ The mutton is delicious, and the sour soup is greasy ~ Picture/sohu.com
The tomatoes are put into the broth made from beef bone sticks, and the pure sweetness and sourness are melted in, and the sourness is raised a little more with a little vinegar and mixed in the mellow broth. Mutton wontons are boiled in such a pot of soup, which is mellow but not thick, sour but not sharp.
When such a bowl of full wontons is served on the table, the soup noodles are floating with the flavorful minced coriander, and the whole body will be much more comfortable.
▲ Xinjiang "Ququ", guess what, why are they purple?
A traditional Uyghur snack that is very similar to wontons is ququ. The koji filling is mostly made of mutton and onions, and the soup used to cook the koji is also mutton soup. Of course, different Uighur families may have their own favorite flavors. The thin skin and tender filling, the soup is clear and delicious, and the ququ can be eaten everywhere in the urban and rural areas of Xinjiang.
Whether it is wonton or ququ, eighty percent of that delicacy is inseparable from the sheep of Xinjiang.
▲ In Xinjiang, mutton and noodles are a group of desert heroes. Figure/Marketchart.com
It has been a place of nomadic life since ancient times. Mountains and basins, the basin is surrounded by mountains, the desert is in the basin, the snow on the mountains is a river, and the oasis is lined with rivers, such a place is the most suitable place for sheep grazing.
▲ There are many kinds of Xinjiang sheep, all of which have a good taste. Figure/Network
The sheep in Xinjiang are different, such as Altay big-tailed sheep, Maigaiti big-tailed sheep, Balchuk sheep, Bashbai sheep, and black-headed sheep...... With so many kinds of sheep, in fact, the unifying feature is...... It's delicious and has almost no smell. This should be the main reason why Xinjiang's mutton wontons are so delicious.
Bashu "copied your hands" and took your stomach
Those same kind that are still called "wontons" are dull and boring in front of the "copying hands" of Bashan Shushui. Clear broth, red soup, dry distilled water...... There's always one that will whet your appetite.
▲ Hot and spicy wontons, hot and spicy delicious. Figure/Network
The vast majority of the copyists are mainly minced meat, and the skin is slightly thicker than that of the northern wontons, not to mention the good taste, and the soup base is full of flavor. The word "copying hands" is also very flavorful, it originally describes the movement of two hands or arms crossed on the chest, and it is said that it also means "hold your hand". Think of the last step when outflanking the hand: closing the dough from the sides to the middle, and that's a really funny name.
▲ Copying hands: Pick up the "little hands" at both ends of the thin dough. Figure/Network
Clear soup is compared with red soup. Clear soup is the soup base without red oil. Most of the soup was made from bones, but there was also chicken soup and a few crucian carp soups. The original clear soup was not dipped in water, but the pure and pure clear soup may be a little too clear and tasteless, and now there are also clear soup shoushou with dipping water. A dipping water with spicy seeds can not only drink the original soup, but also satisfy the heart of spicy food.
▲ It's so light. Figure/Marketchart.com
An easier dip is pepper soup. Pepper is such a competent role: as soon as pepper is added, there is more flavor, and even if there is no sea pepper in that taste, it can provoke the taste buds of the Bashu people.
The red soup is spicy, right? No, you have to add numbness. Sichuan pepper is not only the effect of dissipating cold and dampness in warmth, not only the fragrance that penetrates the mouth and nose, but also the warm tremor on the tip of the tongue that it brings.
▲ The red copy of the hand generally needs two pieces of green vegetables to decorate. Photo/Visual China
Therefore, in Chongqing, there are many shops that focus on red soup and are known as "old hemp", and according to the degree of hemp, you can choose three stalls: micro hemp, medium hemp, and old hemp. The numb, spicy, and fragrant are mixed in the hot soup, and then accompanied by the full taste of the hand, they collide between the lips and teeth, warm and satisfied, and enjoy and happy all of a sudden.
▲ Dry mix, eating is a strong style. Figure/Network
Dry distillation is actually a dry mix copy. Without the neutralization of the soup, the flavor of each condiment is clearly revealed. The red oil is bright and bright, the sea pepper is enthusiastic and tempting, the peanuts are crispy and neat, the hands are white and soft, and the chopped green shallots dotted quietly invite you to appreciate the taste of this bowl. Then let each hand enter his mouth wrapped in condiment while it is hot.
▲ Deep-fried dipping sauce is also a refurbished way to eat. Photo/soogif
There may be many more that accompany copying hands, such as green pepper sauce and sesame sauce; the taste of copying hands will always be renovated, and the seafood and strange flavors have their own characteristics; copying hands shops are also large and small, and there are all kinds of things inside, and you may find a hole in the streets and alleys. When you go to Sichuan and Chongqing, when the store enthusiastically asks "what to eat", don't forget to reply with a "copy of your hands"!
Along the river to the south, the clear soup hangs "noodles"
After eating Zhaoshou and going down the river, the name "Zhaoshou" gradually became "Bao Noodles" and "Dumplings", and it no longer tends to be filled, and has become a fresh and new taste.
▲ The Yangtze River makes the wonton taste fresh and soft. Figure/Network
In Xiangyang, Hubei, and Jiangxi, which is adjacent to Hubei, wontons are directly called "clear soup".
Use chopsticks to put a little in the minced meat bowl, gently rub it on the thin dough of the square, and then put the dough together to wrap it into one. When I got into the prepared soup pot, the flowers floated and floated, and it was very light. Put a small spoonful of lard, soy sauce, and chili powder in an empty bowl, take out the cooked pastry, add a little salt and chopped green onions, add a large spoonful of soup, and a bowl is ready. Looking at the bowl with thin skin and clear soup, it is no wonder that there is a name for "clear soup".
▲ Bow your head and fish for wontons, which are as clear as water. Figure/Network
As little stuffing as the clear soup, there are also bubble wontons in Suzhou. Like bubbles, except for the filling and almost hollow, the skin must be thin. Paper-thin, paper-thin, cicada-like wings, a single flour may not be enough, perhaps some tapioca flour can be added, and then a process like "repeated pressing with a beer bottle" will do. After boiling, the small wontons float on the surface of the water like bubbles, and with the carefully prepared soup base, there seems to be some icing on the cake. Remember to blow when eating, otherwise it is difficult to guarantee that you will not be burned by the heat in the bubbles.
▲ Bubble wontons, delicious and more interesting. Photo/Yuan Qianxi
When wontons arrive in Jiangsu, they are as complex and diverse as Suwei.
Yuan Mei, who once settled in Nanjing, mentioned in "Suiyuan Food List": "Small wontons, as small as longan, are served with chicken soup. "It is said that a Nanjing person, for breakfast a year, can eat 365 days of fried dough sticks and dumplings with small wontons.
▲ In Nanjing, duck blood is not only with fans. Photo/Visual China
In Nanjing, small wontons are versatile, such as pots, potstickers, fritters, tea eggs, and baked cakes...... You can build how you like, and you can be completely "willful". Wonton soup is not necessarily simmered with chicken, duck and fish over low heat, but it does not delay knocking the edge of the bowl, placing an egg in it to enhance the freshness, adding some chili oil to increase the aroma and pleasure, or spreading some mustard vegetables to add more flavor.
▲ If you want to match wontons with duck blood of the right size, you must first practice "Iron Palm Skill". Photo/Visual China
There are also duck blood ravioli with their own delicious buffs. Duck blood, duck intestines, duck liver, duck heart, duck gizzards, all delicious, you can match with wontons as you want, with crispy pot and full flavor of mustard, this bowl of wontons can be called the winner of the high-end version of wontons! Go to Nanjing, don't forget to try it~
▲ The small wontons in the free shipping area are eaten with a rich soup base. Figure/Network
In many places in Shanghai and Jiangsu and Zhejiang, wontons are divided into sizes.
The small wontons are pure meat filling, with an emphasis on the crystal clear skin, and are generally eaten with dry snacks. Rise as soon as it rolls in boiling water, serves in a soup bowl, and floats on the surface of the water. Three fresh soup base, chicken soup base, lettuce soup base, yellow croaker soup base...... A variety of soup bases give the delicate little wontons their own taste style.
▲ Fresh meat wontons with shepherd's cabbage. Diagram / Diagram Worm Creative
If small wontons are more inclined to a snack, then large wontons are enough to fill up. Big wonton, focusing on the stuffing with meat and vegetables. The most common is the large wonton with fresh meat and cabbage. The fragrant and delicious, tender and delicious shepherd's cabbage seems to be a perfect match with the meat, sweet and mellow, not inseparable, but mutually successful. Chew and swallow slowly, the taste of fresh meat with shepherd's cabbage still lingers in your mouth, and there is that gentle sense of enjoyment, how can you not eat a few more?
▲ Add chives and sesame seeds to enhance the flavor of fried wontons, do you want to give it a try?
Large wontons come in a variety of ways, including soup and dry mix, hot or cold, boiled, steamed, and fried.
Old Shanghainese casserole wontons and pán wontons are rare now, but for Shanghainese, the status of wontons is still irreplaceable.
Wonton meat swallow, Fujian and Guangdong seafood fresh
In Fujian, which is surrounded by mountains and seas, warm and humid, when it comes to wontons, it should be called flat food or flat meat.
▲ "Flat meat" in Shaxian County, Fujian, the meat filling is very strong at a glance. Diagram / Diagram Worm Creative
Flat food is small in size, and the essence is wrapped in meat. In the traditional flat food, the good pork hind leg meat is taken and cut into thin slices and not chopped into meat filling by a knife, but by hammering. The meat is beaten into a rotten, sticky meat sauce-like filling, and the flat food is crispy and chewy. If you eat flat food in Fujian, you can eat fried food, and if you eat soup, there may be fried tofu in the soup bowl.
In addition to flat food, in Fuzhou, Fujian, there is another kind of food - meat swallow.
▲ Fuzhou folk proverb "Seven slips, don't leave Fuzhou", describing the local food flavor, which is unforgettable, and meat swallow is one of the representatives. Photo/Visual China
The meat swallow filling is different for each family, and the most classic may be the meat puree made of lean pork, shrimp meat, and fish, plus finely chopped water chestnuts. Delicious, but also wrapped in a little bit of crispness.
The meat bird's skin is delicate in its crystal clear, paper-thin "bird's skin", which has no flour in it, but is made of lean meat and sweet potato powder and then crushed. The thinned bird's nest skin is dried like a piece of paper, which is easy to store. When using, moisten the bird's skin and regain moisture, and then wrap it in the prepared filling. Such a refined bird's nest skin, even if it is not filled, just boiled like that, and then add some seasonings, it will definitely be delicious to eat.
▲ In the three lanes and seven lanes of Fuzhou, the masters who are beating the meat filling. Photo/sohu.com
In Fuzhou, there is a saying: "No Yan is not a feast, no Yan is not an adult". Flat meat swallow and duck eggs are boiled together, because the duck eggs in Fuzhou dialect are homophonic with "chaos" and "waves", meaning "Taiping", so the meat swallow is also called "Taiping Yan", it is for Fuzhou people, just like dumplings for most northerners, it is not only a home-cooked meal on weekdays, but also an indispensable and special food for important days and reunions.
▲ The clear soup is out of hibiscus (wonton), which is natural and original. Diagram / Diagram Worm Creative
Guangdong's gourmet ingredients are wide and varied, such as dim sum, roast meat, fish belly and ...... No matter where you're from, there's always something to suit your taste. When it comes to the deliciousness there, wonton noodles are indispensable.
The boiled wonton is like a hibiscus flower floating noodle in the soup noodles, so the wonton noodles are also called hibiscus noodles. In the clear soup, there are elastic and tough silver noodles, and there are loose tails, white and red wontons, such a refreshing and refreshing food may be many Cantonese people from snacks to big.
▲ Fresh shrimp in wonton noodles can be said to be the first supporting role. Figure/Network
When it comes to wonton noodles, we have to talk about the "originator of Cantonese wonton noodles" - Mai Huanchi. In the 20s of the last century, wanton was generally filled with pork, and Mai Huanchi founded "Chi Kee Wonton" in Xiguan, Guangzhou, and made an improvement on wonton noodles. Filled with shrimp for delicate and small wontons, duck eggs for tough and fragrant noodles, and shrimp roe and earth fish in the soup base, a bowl of unremarkable wonton noodles has become a radiant trend with its slightly refined deliciousness.
▲ In the movie "In the Mood for Love", the chance encounter between Su Lizhen and Zhou Muyun must be inseparable from the wonton or wonton in the thermos box. Photo/"In the Mood for Love"
Northern Yuanbao wonton, Qingdao wild wonton, Jingjiang fresh wonton, Putian flat food ...... There are still too many ravioli that are not talked about. Wonton, perhaps in response to its legend as "chaos", a dough wraps everything, the taste is ever-changing, salty, sweet, sour and spicy have their own place; the cooking method does not have to be single, steaming and frying, each has its own style and bones, there is always a match with your personality; the ingredients are suitable for the place, vegetables, meat, fish and birds, there are always authentic characteristics.
It is no longer a certain taste, but represents a certain place and moment, mood and time.
▲ Wild peppers and leeks are also wontons. Figure/Network
What are you going to eat for your next meal? Why don't you have a bowl of wontons~