Eating Wonton Noodles is also exquisite. Don't think that a few wonton noodles with soup are called wonton noodles. The real Wonton Noodles needs "three stresses";
A conversation. Authentic noodles should start with flour and eggs. The most exquisite thing is that they don't need any water at all and rely entirely on eggs. The noodles cooked in this way have a little toughness and are crisp in the mouth.
Second, wonton. The key is the stuffing inside. Using fresh shrimp balls is also a "peeling".
Three lectures on soup. The soup boiled with the shell of firewood fish and shrimp should be fresh and clear, and adding monosodium glutamate is a big taboo. There is also a trick to distinguish the authenticity of wonton noodles: there must be no less shallots (authentic Cantonese wonton noodles only put shallots without vegetables). Even the noodles are served on the table: generally, five shrimp wonton are put at the bottom of the bowl, then the noodles are spread on the wonton, and more than half of the bowl of noodle soup is added, and some shallots are added in the soup to increase the delicious and crisp taste.
What Guangzhou people say about wonton is what northerners say. It is said that it was introduced into Guangdong from Hunan during the Tang and Song Dynasties. In the Song Dynasty, Gaozhou's book "Living Together in Shuyi" recorded: "Lingnan floor heating ... eating wonton in winter is often a bit noisy and requires a fan to eat." The official introduction of Wonton Noodles into Guangzhou dates back to Tongzhi period of Qing Dynasty.
According to legend, a Hunan native opened a "three-kitchen noodle restaurant" in Shuangmendi (Beijing Road), Guangzhou, specializing in pasta, including Wonton Noodles. It's just that the wonton at that time was very rough, basically only boiled water noodles and meat stuffing. Later, after several improvements, it was rolled into thin skin with egg liquid and flour, stuffed with minced meat, dried shrimps and leeks, and became a school of its own.
Obviously, Guangzhou is not a region where noodles are the staple food. But people in Guangzhou have a special liking for this bowl of Wonton Noodles. As a result, the business of "Three Kitchen Noodles" is booming, and many people will soon follow suit. In the early days, wonton noodles were peddled by vendors and knocked on bamboo boards to attract customers, which quickly developed into a market.
"Money to eat lunch, no money to eat Wonton Noodles". Nowadays, wonton noodles have returned to their original state-the representative of cheap goods. However, it is undeniable that Guangzhou people never abandon it and cannot do without it.
If there is so-called "homesickness", Wonton Noodles may become a good medicine for Guangzhou people who are wandering outside. In a small bowl, I drink the soup base boiled by local fish, pig bones and shrimps, which is sweet and not choking. Wonton has shrimp, tender meat, a bright and tough silver surface, just like Guangzhou's personality. If a bowl of Wonton Noodles can be served at the moment you get off the plane, the feeling of "fighting" has nothing to do with whether you are hungry or not, and it is simply a dependence on going home. Wonton Noodles is one of Hong Kong's special cuisines and an indispensable part of Hong Kong's food culture. Wonton is wonton. The earliest wonton was made of whole pork, so it was called "pure meat wonton". Wonton in ancient times was very particular. It should be fat and thin, made into minced meat, and the authentic one should be cut first and then chopped. Now most of the wonton noodles we usually eat are shrimp wonton noodles, and the materials of wonton noodles are wonton skin, shrimp and pork. Wonton Noodles originated in Guangzhou, and Wonton Noodles is not only loved by Hong Kong people, but also by many Hong Kong movie stars, such as Chow Yun Fat, Alan Tam, Jackie Chan, Stephen Chow and Gallen Lo. If you look at their personal data, you will find that Wonton Noodles is their favorite. Brother Fage said: Because I couldn't work, I went out to Canada to shoot western films. Once I went for several months, I didn't know why I wanted to eat Hong Kong Yudan powder and Wonton Noodles for a long time. "I don't know anything about cooking, but I really like to eat Wonton Noodles five or six times a week," Gallen Lo said naively on the set.