"Ravioli" is a pair of related words, "wonton" and "wonton" can not be taken apart and used, nor can it be used for other purposes.
This situation is very rare in the Chinese yiyi-pictogram system: the variation of square characters is limited, far less than the endless combination of pinyin letters, so Chinese often strives to use more than one word on the basis of word must reach meaning. Two words like "wontons" refer to one thing, and it can't be used for other purposes, but it is actually a very luxurious thing.
From this point of view, Chinese's preference for wontons has been overflowing from the beginning of the creation of words.
A bowl of wontons 丨 figure worm creative
01
Scribes in the Sichuan-Chongqing region
/ Beauty in the city /
As one of the most traditional areas in China, the Sichuan-Chongqing region naturally shares some spiritual commonalities with wontons as a snack. Copying hands, this word that describes the people copying their hands and other hot wontons to eat, the sense of the picture of the city is very strong, hence the name. Some people say that it is to describe this kind of snack as thin and easy to cook, and between the hands, it has been cooked and served.
Obviously, it was all a diet that attracted the plebeian class.
Red oil copyist 丨 figure worm creative
Most of the stuffing is not exquisite and complex, pork is the most popular, and some will be accompanied by dried shrimp, sydney pear, mash sauce and even beef and chicken, but they are not regarded as authentic. Locals seem to have a belief that only simple pork can highlight the true chapter of the city snack.
Like Sichuan cuisine, the scribe attaches the most importance to it, and is also the best at it, which is seasoning.
The clear soup is not covered with red oil and is known for its clear soup color. Barrel bone boiling soup is the most popular configuration, but some people like to add chicken rack and barrel bone together, the two umami superimposed, doubly delicious. In Chengdu, there are also a very small number of scribes who use crucian carp milk soup, the soup color is white and tender, the yellowish scribe rises and falls in it, adding a few green onions, and the beauty of the color is comparable to watercolor painting.
Clear soup copyist 丨 figure worm creative
The red oil copyer is the opposite, to add a thick layer of oil spicy seeds, plus pepper white sesame seeds, spicy and fragrant, visual impact is very strong. The soup is generally not drunk, can be seen as a whole bowl of dipping water, the deliciousness of the copy itself is magnified by the heavy taste of the bottom soup, which is the standard taste of the Sichuan-Chongqing region.
Red oil scribe 丨 shooting
The Sichuan-Chongqing region calls dry mix "dry distillation", and the dried distiller must add spicy seeds, crushed peanuts and shallots, and many people also like to add vinegar, green pepper sauce, and sesame sauce to bring out various complex flavor types similar to Sichuan cuisine. It can be seen as a red oil scribe without clear soup, but the taste is sharper and more able to impress the hearts of spicy lovers. The originally tasteless scribe is tightly wrapped in the compound sauce, which is several times satisfied
Dry distillation scribe 丨 figure worm creative
02
The name of the flat food
/ In the Distance /
As a zone where nomadic and agrarian cultures converge, the names of wontons in northern China have been changing. During the Song Dynasty, it became the "horn", which is a description of wrapping more fillings with less dough, naturally selecting a round dough, folding it in half, forming the appearance of sharp horns - later dumplings, which began.
In the Yuan Dynasty, mongolian translated the horn into bansh, and today in Luoyang, Nanyang, Henan, Jinzhong, Linfen and other places in Shanxi, people still call dumplings "flat food", which is from this.
In the past, there has been no clear difference between wontons and dumplings丨 figure worm creativity
Because of its navigation, Fujian, which maintained close contact with the Central Plains, the locals called wontons "flat food" or "flat meat". Fujian people like to "knock meat", with a physical way to beat the meat paste, after the glue becomes the flesh of the teeth, in addition to making balls, this kind of meat is also suitable for wrapping flat food, with it wrapped out flat food is called "meat swallow".
Meat swallow | Shoot purple shoots
In essence, these foods are self-contained.
Today, Hubei people call wontons "wrapped noodles" and Anhui people call wontons "baggage", which is actually a meaning, and the dough is wrapped in rich materials.
Spicy bun noodles 丨dou fruit food network netizen ringlet jing
They have the same roots as the dumplings in the north, and both represent the indiscriminate consumption of Chinese wonton culture. These areas have a long farming culture, and meat was once relatively rare, but all kinds of vegetables, melons and fruits are inexhaustible. Locals add tofu, shiitake mushrooms, bamboo shoot slices, green onions, ginger and other things that grow in the ground to the pork filling, enriching the taste, saving meat, and also making a meal of wontons eat, and the nutritional structure in the stomach is more comprehensive and rich.
Flat food, stuffing with a lot of bamboo shoots 丨 shooting
03
Wontons, wontons
/ Taste on the tip of the tongue /
The Gangnam area is the latest to start wonton culture.
There are many reasons for this, the most important of which may be highly related to the ancient rice food culture in the Jiangnan region: rice, a grain that does not need to be milled and cooked directly, can obtain a loose taste and aroma, although the taste may not be better than pasta, but it is obviously easier to operate than pasta. With the beginning of the Qin and Han Dynasties and the great development of the south where the Three Kingdoms reached its peak, rice originating in the Jiangsu and Zhejiang ze countries in southeast China gradually moved north and eventually collided with wheat from the northwest, opening up the still endless dispute over China's staple food.
But the amazing thing is that today's Jiangnan area is the area where the wonton culture is best preserved.
Wonton 丨 figure worm creative
In Jiangsu, Zhejiang and Shanghai, two foods with completely different logics have been deduced: "big wontons" and "small wontons".
Large wontons are a staple food, and more ingredients should be wrapped in the shape of a trapezoidal ravioli skin in the shape of a yuanbao. The choice of filling is matched with meat and vegetarian, pork is the protagonist, you can mix some sea rice, dried scallops, yellow fish, beef and mutton and other precious materials, frugality by people; vegetables are limited according to the season, bamboo shoots, mushrooms, cabbage, small greens, chicken feathers, short-legged greens or celery are suitable. The most important thing is to add a certain amount of fat to make the filling gentle and moist.
Big Ravioli 丨 shoot hedgehog
Small wontons are snacks, fillings are secondary, a little pork is enough, and the dough and soup are important. The breakfast stall is called crepe ravioli, the surface of the crepe finger is wrinkled, the skin of the crepe finger is thin and translucent, and the lack of a standard is not authentic; the supper stall is called chai wonton, describing the mobile wonton stall with chopped wood to heat the boiled wontons, and selling them on bamboo boards. Crepe ravioli is smooth and smooth, can not be soaked in the soup for a long time, boiling water to brew seaweed squeezed vegetables; chai wontons need firewood for a long time simmered pork bone chicken rack, stewed white soup with.
Crepe wonton 丨dou fruit food network netizens ate the work-related chef
In Guangdong, Wonton culture flourished. In fact, the Cantonese "wonton" (wonton) is almost exactly the same as the pronunciation of wonton in Wu, and this thin-skinned and fresh-stuffed food is actually born from the same mother as wonton.
Cantonese people eat wonton and like to pair it with soup seasoned with earth fishmeal. Earth fish is a flounder that blends with the aroma of pork, the freshness of shrimp, and the Q-bomb of dough. Then there is a bamboo noodle made of duck eggs, which is wonton noodles carried by the streets of Lingnan.