The nutritional value of noodles

Wonton & noodles, commonly known as Wonton Noodles, is a Cantonese word for “Wonton,” so Hong Kong, Macau and Guangdong are often written as Wonton Noodles. It is a Chinese food in Guangdong. Taiwan and other places are very common. With cooked Cantonese oysters and egg noodles, add hot soup and serve.

A bowl of wonton noodles should have a "three stresses": one must be a silver silk surface beaten by bamboo; the second is Yunton, and the other is a thin and fat pork. Taste; three-speaking soup, to the earth fish and pig bone soup. Little wonton noodle, carrying a rich local element.

Eating Wonton noodles is also stressful. Do not think that a few soups with a touch of soup are called wonton noodles. The genuine Wanton noodles needs "three stresses":

A talk. Authentic noodles must be made from flour and eggs, and the most important thing is to use no water at all, relying entirely on eggs. This way the surface is boiled out with a bit of toughness and is very crispy in the mouth.

Second talk about swallowing. The key is the stuffing inside, with fresh shrimp ball, but also bite under the "peeling Pei."

Three speaking soup. The soup that comes out of the shell of the firewood and fishery must have umami and clearness. MSG is a taboo. There is a trick to distinguish between genuine and fake wonton noodles: 韭 Huang must not be missing. Noodles are also served on the table. There are usually five shrimps on the bottom of the bowl, and then the noodles are placed on top of the wonton. The soup is then added to the bowl of soup. The soup is filled with yellow silk to add flavor and crispness. The taste. Because the elasticity of the noodles is to be maintained, we must be careful not to allow the noodles to soak in the noodles. A portion of the noodles must be exposed on the soup and must be eaten quickly.

The people in Guangzhou say that the people in the northern region are talking about the trick. It was said that during the Tang and Song Dynasties, it was introduced into Guangdong from Hunan. According to the book of the Songs of the Song Dynasty, “Songs in the south of the country” has recorded: “In the warm winter of the south of the country, a good restaurant is often eaten in winter, and the food is used for the fan.” The official introduction of the wonton noodle to Guangzhou dates back to the Tongzhi period of the Qing Dynasty. .

According to legend, a Hunan man opened a "San Chu Noodle House" (San Chu is the Hunan-Hubei area) at the Guangzhou Shuangmendi (now Beijing Road), and specializes in pasta dishes, including a wonton noodle. Only Yundeng at that time did a very rough job. Basically, there was only white skin soup with mincemeat. Later, after several improvements, the egg liquid and noodles were thinned into thin skins and wrapped in minced meat, shrimp, and chives.