Wonton, the snack with the most "flower names".
Steamed buns, dumplings, wontons, the three giants of traditional Chinese pastry. Compared with steamed buns and dumplings, which have a steady traffic advantage, they often appear as representatives of traditional Chinese cuisine, but wontons, which also have a long history, seem to be always ignored. There is no other reason, but this style is too varied, and the wontons in different regions have different appearances, eating methods, and even names.
In the Lingnan region, the most common name for wontons is "wonton", and Lao Guang prefers to pair them with large and fine noodles of Zhusheng noodles every day; Sichuan and Chongqing use chili oil and peppercorns as seasoning, and red oil copies leave a strong mark on the wonton world; Hubei simply and straightforwardly "translates" wontons into noodles and clear soup; Fujian has very hardcore "meat wrapped in meat" meat swallows, and flat food that has become popular all over the country with Shaxian County; and Xinjiang sour soup ququ with a strong northwest flavor......
Although the name varies from place to place, people's preference for wontons remains the same.
Picture / Picture Worm Creative, Photography / Photographer - MrWang
Wontons from all over the world are not only named with a variety of tricks, but once they are put on different vests, the wontons are fully integrated into the local characteristics from ingredients to seasoning, and the color, flavor and flavor are fully transformed. A bowl of wontons eaten in the north and south, Jiangsu and Zhejiang pursue deliciousness, Sichuan and Chongqing focus on spicy, northwest fierce mutton, more soup, frying, mixing, steaming and other ways to eat, to Shanghai, this kind of wonton city, the size of the single emphasis is different.
However, no matter what new name wonton has in the local area, the scene that appears in the daily life of ordinary people is very fixed. A pot of boiling water, with the speed of the freshly wrapped hand, the thin skin and tender filling are full of simple and energetic wontons, which cannot be a big dish that can be attended, but can appear hot in the early morning and early morning supper, bringing people an ironing experience from body to heart.
Wontons are to eat the hot ones that are freshly packed.
Photography / Lucky is a wife party
skin, stuffing, soup,
Self-cultivation of excellent ravioli
It is also a combination of skin and filling, compared with dumplings and buns, the shape of dumplings and buns is relatively fixed, and the wontons are very changeable in the skin, filling, and soup base.
Wonton, at the latest in the Han Dynasty has appeared, there are in the north and south of the river, the shape of the glaive has also been formed, the Northern Qi people Yan Zhitui said: "Today's wonton, shaped like the glaive, the world is also eaten."
Ingot wonton, full in size, meaning auspicious.
Photo/Visual China
As for why it is called "wonton"? The more common saying is: this kind of pasta snack with filling floating in the soup, the name is connected with the imagination of the ancients on the mythical chaos, the Qing Dynasty Fucha Dunchong's "Yanjing Year Chronicles: Winter Solstice": "The shape of the wonton is like a chicken egg, quite like the image of chaos in heaven and earth, so it is eclipsed on the winter solstice." Lu You Shiyun: "Before and after spring, things are urged, and when Cao puts the wine glass, the steamed cake can still be cross-cracked, and the wontons have to come in five ways." "Marvel at the delicacy of wontons, which is not easy to do in ordinary family kitchens.
And what makes a good bowl of ravioli? The standards vary greatly from place to place.
Delicious and exquisite: Fujian Qianlixiang, Guangdong wonton noodles
To talk about the national influence of southern wontons, Fujian Qianli Xiang wontons must have a name. There are 5,129 chain stores in the country, with a bowl of more than a dozen affordable prices, hidden in all corners of the city, at any time into the store, made to order, freshly potted wontons, thin skin and filling, with hot soup belly, smooth and delicious, dutifully for each passer-by to solve the food and clothing.
Cooked meat bird's nest, shaped like a swallowtail, is dexterous and moving.
Photo/Visual China
Although the wontons bloom all over the country, if you really come to Fujian, you will find that there is no such thing as wontons here. In Fujian, wontons can be roughly divided into two categories: among them, the common "breaded meat" wontons are called flat meat or flat food, and there is also a local "meat wrapped meat" wonton called meat swallow.
The biggest surprise when eating flat food is the taste. The tubular bone consommé is used as the soup base, sprinkled with some white pepper to enhance the flavor, the boiled flat food, the skin is as thin as paper, and the pink meat filling is semi-transparent, and the soup entrance is connected to the smooth and palatable skin, and then the bite is the crispy meat filling, accompanied by the unique chewiness, and a little gravy. The method of flat meat filling is similar to that of Chaoshan beef balls, in which the pork is repeatedly beaten into a puree, and each bite is the real kung fu of the meat hammer master. Originally, I thought that flat food would take a lot of effort, but when I saw the meat swallow that was beaten into a thin swallow skin and then wrapped in the meat filling, I knew that I still underestimated the unremitting pursuit of food by Fujian people.
Flat food, the skin is as thin as paper, revealing a pink meat filling.
Picture / Picture Worm Creativity, Photography / Wei Yingjie
Turning his head to look at Guangdong, which is also willing to eat next door, the wonton here is better known as wonton. In Guangdong, the best partner for wonton is Zhusheng noodles pressed with duck eggs, which are affectionately known as "big rong" and "fine rong" according to the size of the portion.
Guangdong is not the main wheat producing area, and the noodle production lacks the advantage of raw materials, so a unique noodle making effort was born. The Zhusheng noodles required for wonton noodles are made of duck eggs and noodles, and the noodle maker presses them on bamboo poles thousands of times, and finally cuts them into thin noodles, which has an extremely crispy texture. The small bowl of fine puree is the easiest way to keep the noodles smooth, so it is very popular with diners. Smear some lard on the bottom of the bowl, quickly boil one or two bamboo noodles in boiling water and take them out, add four wontons, a spoonful of seafood soup base, sprinkle with leek yellow segments and shrimp roe to enhance freshness, which is the best choice for breakfast and supper in Laoguang.
Wonton noodles, the ultimate experience of carbs + carbs.
Picture / Picture Worm Creative, Photography / Photographer Mozi
There are many patterns: relying on water to draught, and not eating from time to time
In the southeast region, the wontons no longer change their names at will, and they are honestly named a certain wonton to make it easy for outsiders to identify. It's a pity that no matter how peaceful the surface is, it is difficult to hide the true color of the taste of "bulk heavyland", and the skin, filling, and soup base of the wontons collide with river fresh and seasonal vegetables to create endless changes.
A touch of green is the soul of Shanghai wontons.
Photography / Lucky is a wife party
Starting from Shanghai, a hidden carbohydrate powerhouse in the first-tier cities, in addition to the "top stream" fried steamed buns, the only one that can compete with the number of noodle restaurants is probably wonton shops. Shanghainese are very enthusiastic about eating wontons, but the specific techniques and seasonings are dazzling, and it is possible to eat different styles when you walk into two different wonton shops on the streets of Shanghai. Among them, the big wonton that can be used as the staple food of the main meal, the filling pays attention to the combination of meat and vegetables, and the filling is mixed with fat, fresh meat and shepherd's cabbage, which is as big as a dumpling, which tests the level of wonton skin very much, and can neither be too thin to wrap it, nor can it be too thick to affect the taste;
In Shanghai, the big wontons look at the skin, and the small wontons look at the filling.
Photography / Lucky is a wife party
Going up the Yangtze River, to the Jiangnan area, all kinds of river fresh wontons are even more eye-opening. In Jiangyin, the saury in the "Yangtze River Three Fresh" saury, pufferfish, and anchovy is a good material for making wontons. After the ban on fishing in the Yangtze River, it is now used to make saury wontons instead of sea knives. Take out the delicate fish meat of the saury, in order to better shape it, you can add purses, leeks and other seasonal vegetables to adjust the filling, wrap it into a full ingot-shaped, boiling water pot, the wonton skin slightly reveals some green, after cooking, no additional seasoning, you can eat directly to fresh eyebrows. When I arrived in Jingjiang, the Maqiao wontons in Maqiao Town have a thin and tough skin, and the filling strictly follows the "no food from time to time" according to the season, but there is always the amazing surprise of "generous" river fresh such as whole shrimp.
There is also a large Huzhou wonton that is more than twice as large as the flat food, shaped like a cloud, three or four pieces are enough to cover the entire sea bowl, the heat preservation effect is good, and it also shows the huge and full aesthetic characteristics; the Wuxi Kaiyang wonton is selected from the plump and large freshwater dried shrimp and fresh meat and mustard and put into the three fresh soup after cooking; the Yancheng fish soup wonton evolved from the milky white soup of the soup and the extremely delicious Fu'an fish soup; the size is small, because it is hollow, it can still float lightly on the water surface after cooking, just like a small bubble Suzhou bubble wonton... ... The freshness of Jiangnan wontons is simply inexhaustible.
Bubble ravioli, the food aesthetics of Jiangnan water town.
Photography / Where to eat in Shanghai (meishi388)
Seasoning wins: half hot, half fragrant
In the Chinese wonton universe, the existence of the heaviest flavor is Sichuan and Chongqing.
In Sichuan and Chongqing, wontons were given a new name, "Zhaoshou". There are many sayings in the market, such as the wrapping method, the wonton with two horns pinched together is seen as a person copying his arm, or from the eating scene, it is associated with eating wonton on the street in winter, and the waiting time is too cold, and the hand is copied to keep warm.
Chengdu Wenjiang Mou copied his hands, and the side dishes were covered with his hands.
Photo/Visual China
There are many kinds of Sichuan and Chongqing copying hands, the most representative of which is the red oil copying hand. Boiled copying hands, the skin is smooth and white and tender, poured with a spoonful of sesame pepper noodles made of cooked oil and chili, and green onions, peppercorns and other accessories are stirred evenly, when the original white hand-making skin is wrapped in red chili oil, take a bite, the meat filling bursts out of the juice and seasoning mix, spicy and fragrant. If you want to drink soup, you can order a clear soup, but the local store will probably also serve you a plate of heavy dipping water to accompany your meal. There are also old hemp handmakers who focus on numbness, dried sea pepper handmakers who pursue spicy stimulation, etc., a bowl of snacks will take you to experience the hot and spicy southwest time.
The red oil is spicy.
Picture / Picture Worm Creativity, Photography / Matcha is not sweet
Hubei, which is also spicy, seems to break the stereotype when it comes to wontons. Wonton is called Bao Mian in Hubei, with fresh pork, mustard, green onion mixed filling, alkaline noodles to make the skin, thin skin and many fillings, the street restaurant does not have high requirements for the soup base, seaweed, shrimp skin, green onion three kinds, boiling water and then add pepper to season even if the soup base, pay attention to the bone broth is more delicious, but basically do not add chili pepper. When I arrived in Xiangyang, directly according to the delicious and light taste, the wonton was directly renamed as clear soup on the spot, the skin of the clear soup is soft and palatable, only the meat filling is still chewy no matter how it is soaked, and in the slightly spicy pepper flavor, it opens a beautiful day for Xiangyang people.
Frying, mixing, steaming,
Multiple ways to open ravioli
If you think that you can grasp the law of change of wontons by relying only on the skin, filling, and soup base, it is a big mistake.
Xinjiang sour soup ququ is full of mutton and skin teeth.
Photography / Uncle Ghost
Jin marinated wonton: a bite of crispy fried wonton
When it comes to fried wontons, most people's first impression is that in Shaxian snacks, there are more than a dozen pieces of Shaxian fried wontons with a brown and crisp skin, and only a small amount of pink meat filling to keep them tender and juicy.
In fact, charred frying is just a way to open fried wontons, and the one that is qualified to become a banquet snack in Guangdong - brome-marinated wonton is the absolute king in the field of crispy frying. After frying and shaping, the brome wonton is slightly larger than the dumplings, the golden skin is with irregular bubbles, the entrance is crispy, and there is a fine powder feeling with a little force, with a solid meat filling, dipped in the five willow juice that symbolizes a good marriage, meaning splendid and happy.
The five willow juice is complicated, and the hot sauce replaced by it is also bright in color.
Picture / Picture Worm Creative, Photography / Janvinyang
Dry distillation copy: spicy spicy or spicy
If there is any drawback to the wonton that everyone loves, it is probably that the soup has thin skin, more than moisturizing, and it is not enough to be solid and full. If you want to solve this problem, the easiest way is to choose a dry mix.
If you like spicy food, you can't miss the dry distillation.
Picture / Picture Worm Creativity, Photography / Yuankejia
Add the pre-cooked wonton to the seasoning dipping sauce and mix well, not only the portion is absolutely solid, there is no risk of burning the mouth, and the seasoning taste is rich and diverse according to the local flavor. Mix Shanghai wontons with diluted sesame paste, mix open foreign wontons to put lard, to the dry mix called "dry distillation" in Sichuan and Chongqing, dry distillation copy hand red oil hemp fragrant, peanuts and diced shallots and spicy fully combined, no soup dilution, can be called the "true god" of spicy stars.
Steamed wonton with fresh meat: Just to eat this little fresh meat
If you want to choose the most surprising way to eat wontons, it is undoubtedly "steamed".
Steaming wontons can make the wonton wrappers more tough.
Photo/Visual China
Taking Ningbo Steamed Wonton with Fresh Meat as an example, the wonton skin gradually appears in the process of steam heating, and at the same time, the sufficient moisture also makes the filling more delicious and juicy.
However, these are only a small part of the vast and vast wonton universe. Is your hometown also hiding the "trumpet" of wonton?
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