In China, a small bowl of ravioli has a unique place in the minds of many people. When I was a student, when I reviewed my homework until late at night, my mother would always bring her own fresh meat wontons to make a supper, a bowl of belly, even dreams are sweet; when I went to college, a bowl of wontons on the inconspicuous stall next to the school was an incredible delicacy for students who had eaten enough of the canteen's big pot rice, and even after graduation, they still remembered it.
When I was just working, I was strapped for money and went out to eat, but I could only share a bowl of wontons for a few dollars with my lover, but the two of them ate such a bowl head to head, and their hearts were happy to spend... A small bowl of wontons inadvertently carries people's joys and sorrows, looking back, making people feel incomparably warm.
Source: Vernacular Human Geography, ID: hvillage
The history of wontons is quite long, as early as the Western Han Dynasty, and it was very common during the Southern and Northern Dynasties. It is recorded in the "Dumen Miscellaneous Verses" that "the wontons are more flavorful than ever, and the stuffing melts spring leeks and chews them fragrantly." The clear soup moisturizer is too light, and the taste is long after the throat. "Wonton has developed so far, and it has become a famous snack loved by people all over the country, and people have different names for it.
For example, Beijing, Jiangsu, Zhejiang, and Shanghai are still called wontons, Guangdong is called Wonton along the sound of "wontons" because of different accents, Fujian and Taiwan are called flat food, and Sichuan is called scribe... Today, let's take a look at the special wontons from all over the world.
Shanghai | cabbage meat ravioli
For Shanghainese, the most popular big ravioli is the wonton with cabbage and meat. Shanghai is the home of vegetable meat ravioli, and if you usually say, "Eat wontons today is good", it must refer to vegetable meat wontons. Now you can buy cabbage all year round, but the most delicious cabbage meat wonton must be made with wild cabbage in The Yangchun March, that kind of delicious and tender taste, is difficult to match in the greenhouse.
Nanjing | small ravioli in chili oil
The people of Nanjing are famous for their love of ravioli. If you want to evaluate one of the most popular local breakfasts, small wontons with chili oil are at the top of the list without suspense, and many Nanjing people have to get up almost every morning to have a bowl, which is naturally like a routine and will never be bored. On high heat, boiling ravioli. As soon as the soup was flushed and the chili oil was scooped, passers-by followed the incense and lined up in front of the stalls. The dressed girl and the uncle in the undershirt huddled together at the same table to drink ravioli.
Authentic Nanjing wontons must be stuffed with a thin square wonton skin, the filling is only seasoned with pork and ginger shallots, chopsticks or bamboo grates are scraped a little, pink meat filling in the center of the skin to open a thin layer the size of a coin, fingers lightly, just like the pipa half-covered mouth. In such a volume, it floats twice in boiling water, the wontons are raised, the translucent skin is pink filling, and the gauze skirt floats in the pot, when it can even be fished into the soup.
As for the soup, each family pays attention to itself, but it is not far from its origin, no matter what kind of soup is used, it will not be less than a spoonful of squeezed vegetables, a spoonful of dried shrimp, a spoonful of lard, and a handful of garlic flowers, so as to hang out the umami. The skin is thin and transparent, the soup is fresh and hot, and the wontons are directly sucked in and swallowed by the mouth, so it is called drinking wontons. Nanjing people even made a local song sung in Nanjing dialect in order to drink wontons. Maybe the lyrics are not clear, but the sentence "Ah to spicy oil?" "But it has become a classic dialogue that even foreign tourists will say."
Suzhou | bubble wontons
Bubble ravioli can be regarded as a pocket item in the wonton family, even if thirty or forty are gathered together, it is only a handful. The word "bubble" refers to the small and lustrous shape of its shape. Bubble ravioli can be classified as small ravioli, but the practice is more delicate than that of ordinary wontons. There are two main points: one is the skin, and the other is the wrapping method. The mechanical skin is only a semi-finished product, and the store needs to reprocess it with an empty bottle (rolling pin is also available) before wrapping the wontons until the skin is rolled out to almost transparent.
The wrapping method of bubble ravioli is also different from that of traditional small wontons. Generally, small wontons are rubbed with meat sauce in the middle of the skin, and the skin can be kneaded together. The kneading rules of bubble ravioli are different: first, the meat sauce is rubbed on the side of the skin; secondly, when kneading, it is necessary to wrap the little bit of meat sauce, and to make the middle of the wonton become an air bag, which is completely hand kung fu.
A bowl of steaming bubble ravioli is brought to the diners, only to see that each wonton is floating on it, like a small mushroom that has been beaten, which is really beautiful. The filling of the bubble ravioli is almost negligible, it can be said that it is very rare, just rubbing the lean, red meat sauce on the skin. But this little scarlet is just very important, making a bowl of ravioli come alive.
The method of bubble ravioli is exquisite, because the skin is as thin as paper, and because the beauty of "bubble" is perfectly reflected. Therefore, the pot of wontons should be large and the water should be sufficient; after the water is boiled, a small amount of cold water should be added, and the wontons should be added after stopping; the seconds should be read when cooking, and the water in the pot should not be rolled, otherwise, the wontons will rot and not float, and it will not bubble. It can be said that the bubble wontons are blanched.
A bowl of bubble ravioli should be gentle and pleasant, not only pay attention to the form, but also the taste is the key. Suzhou people eat wontons, large wontons with heavy filling, and small wontons with soup. Whether the bubble ravioli tastes good or not, the soup base plays a pivotal role. In the past, the shops that paid attention to a little bit used pig large round bones and chicken racks as raw materials, and then took the time to slowly boil into a pot of real good soup, which was used as the soup base for the bubble ravioli, which was delicious enough to eat. Between the teeth, the soft skin suddenly cracks, chews it down, smooth like gelatin, and melts in the mouth. The meat is accompanied by the aroma of green onions, from the tip of the tongue to the teeth and cheeks, holding the entire mouth, mellow and long. After eating the first one, I couldn't stop my mouth anymore.
Yangzhou | shrimp seed ravioli
Yangzhou's shrimp seed ravioli, the "shrimp seeds" here, are not in the wonton meat filling, but in the soup. Shrimp seeds are not placed in a bowl with soy sauce lard spicy powder garlic flowers when they are ingredients, but are directly sprinkled in a large pot and cooked with wontons, and then scooped into a bowl. Secret shrimp seed soy sauce, fresh millet onion, fragrant meat oil, with a stronger sense of smell and taste of black pepper, the seasoning alone is already full of color and flavor.
The inner filling of the wontons is made of fresh pork back seat meat, peeled and boneless, chopped and added with soy sauce, sesame oil, green onion and ginger, etc., slowly penetrate into the cold water, stir with the arm, until the meat paste is sticky. For eating, Yangzhou people are very aesthetic, the dishes must be pleasing to the eye, even if a bowl of wontons is no exception.
Therefore, the wrapping method of wontons is very exquisite, the shape is like a sparrow's head, the edge is like a lotus leaf, and the bottom is like money. After loading the bowl, it looks like a lotus flower. The thin-skinned and stuffed ravioli is soaked in a tan soy sauce soup and floats like a white cloud in the sky. Green coriander, green shallots, and scarlet shrimp seeds are scattered among them, looking tempting!
Yancheng | fish soup ravioli
The most famous thing in Yancheng is the fish soup noodles, and the fish soup wontons derived from the fish soup noodles are also a must. The milky white fish soup does not need to be seasoned, and it is simply garnished with snow vegetables, which is already extremely delicious. Take a sip of soup, and then pick up a delicate small ravioli, the meat aroma mixed with the soup fresh, that kind of taste, absolutely evocative.
Wuxi | open wontons
Wuxi's famous Kaiyang wontons, large, full and plump, after biting open, you can see the tender filling. Opening the ocean is dried freshwater shrimp. It is said that this practice originated from the folk of Dongting Township, Xishan City, making fillings with fresh meat, kaiyang and squeezed vegetables, making wonton skins with hand-pushed skins that are thin and uniform, transparent and tough, and not rotten under the pot, and using meat and bone hanging soup, dried tofu shreds and egg skin shreds as condiments. With a long roar, the steaming heat, the rich aroma of lard and garlic leaves overflows, arousing people's unlimited appetite.
Huai'an | fried rice ravioli
Fried rice ravioli is axle wonton, also known as "Huai dumpling", which was invented by Huang Wanfu, the founder of Zhenfeng Garden. It is said that when Huang Wanfu was a teenager, his family farmed for a living, but later encountered natural disasters, the rice fields were flooded, and only a few pounds of glutinous rice and a bucket of white noodles were left in the family. In order to make a living, Huang Wanfu's father made some wontons to sell on the street, while his mother went to sell fried rice. Later, the business gradually grew, so he rented a storefront and named it "Zhenfeng Garden".
When Huang Wanfu saw that when the guests ate the wontons, there was a lot of soup left, and he felt that it was wasteful. He had the idea of adding his mother's stir-fried rice to the wonton soup so that guests could taste the delicacy of the wontons and the characteristics of fried rice crisp. As a result, ten or ten hundred, everyone who has eaten it says that this fried rice ravioli is excellent.
The skin of the fried rice ravioli is as thin as paper, and the filling is fine and dregs-free. The wonton skin of the former Zhenfeng Garden is not the thick skin pressed on today's dough shaker, it is completely rolled by hand, the skin is as thin as paper, the fingerprint can be seen in the palm of the hand, the handwriting on the book is also clearly recognizable, and the cordandine wonton skin can be lit, which shows how fine the wonton skin is. The filling should be selected from the refined pork, the back of the knife will be cut into a puree, adding a variety of ingredients, with fragrant, fresh, tender three characteristics, edible without a little dregs, tender and refreshing, excellent taste. After cooking, but see the meat red tail white, like a goldfish game in the bowl, mixed with crispy fried rice, fragrant and crispy, the taste is excellent.
Changshu | crepe wontons
Dumplings eat filling, wontons eat skin, and crepe small wontons bring the ravioli skin to the extreme. The word crepe is light, pure and elegant in its flowing and thin. The skin of this crepe ravioli also has a silk tulle-like feel. The skin is extremely thin, it can be described as thin as a cicada wing, transparent like light yarn, through the wonton skin can clearly see the color of the filling inside, pay attention to a blow bomb broken.
It is a great sad thing to see the master wrapping wontons, the master sits at the table, uses a scraper to pick up the meat filling on the left hand wonton skin, and takes shape with a pinch of the hand, the hem of the wonton is like a gauze skirt, translucent, layered, with the wind can definitely flutter slightly, the master casually flicked, the wontons flew into the pot like butterflies. The wontons are rolled up in boiling water and served in sea bowls, and the wontons float on the bone broth noodles like petals, and the two or three green onions are dazzling, and the minimalism is extremely delicious.
Jiangyin | knife fish ravioli
If there is any food that makes people in Jiangsu, Zhejiang, and Shanghai think and look forward to every spring, it must be knife fish. However, in recent years, the price of knife fish has become increasingly high, and it has become a luxury that most people can hardly reach, and ordinary people have to come to a bowl of knife fish wontons as a substitute, which can also be regarded as a taste of knife fish, which is slightly comforting.
The most authentic knife fish wontons, the filling selection is quite strict, the knife fish to pick the early spring out of the water fresh goods, as far as possible to choose the fat female fish, the grass to choose the day early in the morning cut, it is best to be stubble with dew on the tender head, eggs must be born within three or five days. When making the knife fish into fine mushrooms, pick out the fish bones one by one, blanch the tender vegetables into a pot of boiling water, cut and squeeze out the water, add the knife fish and vegetables to the green onion, ginger, cooking wine, monosodium glutamate, salt, a little egg white, an appropriate amount of chicken broth and a little lard, and mix well into the filling.
When wrapping, it is folded in half twice, and the two ends are closed, which resembles a silver ingot. It is no wonder that according to the people of Jiangyin, Xu Xiake, who has traveled through thousands of mountains and rivers, is also full of praise for this knife fish wonton in his hometown, calling it "the first umami in the world".
A bowl of knife fish ravioli doesn't require a thick soup base, and a simple ravioli soup is just right with a little salt. Cooked in a pot, floating, swirling, thin skin, faintly revealing tender green, one by one like jade carved crafts, making people pleasing to the eye. Sprinkle with green onions and egg shreds that have been prepared for a long time, so that a refreshing bowl of knife fish wontons is served on the table.
Taizhou | Xuanbao small wontons
On the map of Taizhou, Xuanbao Town is very unremarkable. The town that is almost impossible to find on this map is famous, not for the scenery, but for a bowl of small wontons. The main feature of Xuanbao wontons is that its skin is as thin as rice paper, almost transparent, and the matches are burned at one point, which is a must. The filling must be made of fine fine meat, not mechanically, and must be done by hand.
Mixing the filling requires soft and hard, the filling is soft and the skin is easy to stick, and the filling is hard and the skin is easy to break. A skilled shopkeeper holds a dough, picks a bamboo scraper to pick some meat filling, and with a gentle squeeze in his hand, a wonton that looks like a sparrow's head is born, and the process before and after is only a few seconds.
The wontons in the bowl look good against the background of the soup, eat better, suck in the seductive aroma, use a small porcelain spoon to scoop up a soft and tender wonton to taste, it is really delicious to the extreme, suffocated head to eat the wontons, not too addictive, the soup in the bowl is also drunk without a drop, and then look up at the porcelain bowls of the surrounding diners, all see the bottom of the bowl of the white flowers.
Jingjiang | Maqiao wontons
Speaking of Maqiao, the first thing that appears in the minds of Jingjiang people is definitely "Maqiao wonton"! Maqiao wonton stuffing is very exquisite, mainly pork, greens, leeks and spinach, basically each wonton has a piece of meat, a freshwater shrimp. Note that this is not a dried shrimp or a shrimp skin, but a small river shrimp. The ravioli skin is very thin, add onion, salt, monosodium glutamate, a little soy sauce and pepper to make soup, it is best to put some pork plate oil, the taste is delicious, it can be described as excellent.
Zhejiang Cangnan | meat swallow
Meat swallow is a more unique form of wonton in Zhejiang and Fujian regions, and its main difference from ordinary wontons lies in its outer skin. The production process of meat swallow is called "meat wrapped meat", and its basic method is: take the pork essence meat with sweet potato flour, beat it by hand to make swallow skin; then take the lean meat and mash it into the filling, wrap it in the swallow skin, and make it into a flying swallow.
Whether the meat swallow is authentic or not, the swallow skin is a decisive factor. Authentic and good swallow skin, pork must choose the essence of the hind legs, with the above good potato flour, meat powder ratio is just right; handmade through a delicate and complex process, thin as white paper, its color like jade, soft and tender taste, tough and powerful.
Huzhou | large ravioli
It is said that Chiang Kai-shek once came to the lake with his wife, and Soong Mei-ling loved Huzhou wontons alone. Huzhou wontons have a long history. According to volume VIII of the "Huya" written by Xianfeng Juren Jiang Rihui, Huzhou: "The genus of cake bait: wontons, horns, wontons, etc.", and pointed out that this wonton is large, stuffed, and fresh.
Although the wonton filling is not unusual, it is nothing more than the arrangement and combination of pork, squeezed vegetables, shrimp, vegetables, green onions and ginger, but the pork paste is plump, the shrimp meat is smooth, the vegetables, the squeezed vegetables and the fine taste of the silky particles, after cooking, separated by translucent skin, ready to come out, with the soup to bite down, the taste is rich, the taste is firm.
Wonton, Guangdong |
Wonton in Guangdong is often combined with local bamboo noodles to achieve a classic bowl of wonton noodles. A good bowl of wonton noodles, from soup, noodles, skin, filling and other aspects are very exquisite. Wonton skin is the same as noodles, using bamboo boosted dough, and then rolled with a rolling pin to the thinness of the light, and finally after wrapping the filling, the outer skin should have a little "goldfish tail" is authentic, the volume is not big or small just right.
Although the filling inside will change depending on the tradition of each noodle shop, it is still a fresh word in general. The really delicious wonton should contain the fresh shrimp, the sweetness of the fat pork and the sweet taste of the lean meat, the pork is selected from three points fat and seven points thin, when you eat it, the sweetness contained in the lean meat will highlight the deliciousness of the shrimp, and a little fat meat will dot the whole wonton, so that the taste is rich and not dry.
Soup is also very exquisite, to use pork bones, dried fish, shrimp skin boiled for more than 5-6 hours to make, a good wonton noodle soup base should be clear to the bottom, rather than turbid. The noodle soup dumplings can only emit a warm feeling when they are under the stomach together.
Sichuan | red oil scribe
The Sichuan people call wontons, called "scribes", come, read to me, cāo sǒu. About this bowl of red oil copyer, there are gourmets who describe it with such emotion: pure white and transparent copying skin wrapped in the plump meat filling that is about to come out, colliding with the fiery red oil, looking at the eyes feel distinct, smelling in the nose, first of all, the taste of chili sesame, onion and garlic, and then the dough skin mixed with the thick taste of meat filling, and then, before waiting for the fine smell, the bottom of the tongue is full of liquid. Stir with chopsticks, the red oil fully penetrates into the copying hand, and you can eat.
The full scribe must take one bite at a time, contentedly occupying no more than a trace of the mouth, leaving only some room for the red oil dipping sauce to flow. The induction of spicy taste will quickly close the perception of other tastes by the taste buds, and suddenly rush to the brain. After this stimulation, the nerves of the subtle stubs seem to be mobilized, infinitely enlarging other tastes. The sweetness of sugar, the sour taste of vinegar, the salty taste of salt, and the infinite umami taste of meat filling are mixed together, and this bowl of red oil scribes almost gathers the five flavors of life.
Fujian | flat food
Flat food is another name for "wontons" in Fujian, which is characterized by a skin as thin as paper, white color, tough and strong, and cooked for a long time. In addition, the wontons we usually eat, the meat filling is mostly cut out, while the flat food is different, and the meat filling of the flat food is "beaten". Take fresh leg meat and beat it on a wooden pier with a mallet. There is also a technique when tapping, lean meat should be beaten vertically, so that the water in the meat fiber can be retained, and beaten until it is rotten like cotton, sticky as a paste, and it is fleshy. The meat of the Q bomb and the thin crispy crust are a very special treat!
Xinjiang | sour soup ququ
Wontons in Xinjiang are not called wontons, they are called ququ, and they are also quite unique in their methods and materials. The filling of Ququ is mainly lamb, the fat lamb is chopped into a meat paste, with minced meat, green onions and salt, pepper, cumin powder and a little lamb broth and filling. Cut the sheep's tail oil into small cubes, wrap the filling one by one with the dough, fold it in half, pinch the edges by hand, fold it in half so that the two sides are closed, and the middle eye is curved.
Ququ is accompanied by the original soup of lamb, which is clear and fresh and has a unique flavor. If you want to eat sour soup koji, wait for the wontons to cook until they are 8 minutes cooked, and add fresh tomatoes and sautéed tomato sauce to the pot. Whether it is spring, summer, autumn or winter, it is refreshing to be able to eat such a fresh and sour, gluten and tender Xinjiang special wonton!
Shanghai | big yellow croaker stick to beat small ravioli
There are thousands of dishes in this gang, the most special of which is this pot of yellow croaker sticks with small fresh meat, oh no, it is small wontons. It is easy to sell clear, a large casserole, the use of real wild yellow croaker boiled out of the soup, did not let you drink the umami taste of MSG, let people drink the wild fish soup should be fresh flavor, small wontons have also sucked up the umami taste of yellow fish soup, more dramatic than yellow fish, wonton meat is particularly chewy, how a "fresh" word?
In China, the price of wild yellow croaker is often more than 1,000 yuan per kilogram, and using such an expensive yellow croaker soup to cook wontons is definitely the terminator of top wontons.
(Source: Vernacular Human Geography, ID: hvillage, for non-commercial information transmission purposes only.) If there is any infringement of your legitimate rights and interests, please contact us, we will delete it in the shortest possible time and apologize. ）