If you talk about breakfast and supper, it can best reflect the original flavor of a place. There's always a ravioli that will wake you up at dusk.
*: Internet may be Feng Zikai's "wonton dan", which is as hot as a bowl, warming his daughter's heart on a cold winter night; Or in the ordinary alleys, the roadside stalls surrounded by early risers wake up the ...... of the new day
No matter how ferocious fate disrupts our lives, as long as there is a bowl of warm wontons, it can bring us back on track.
*: The softness and warmth of the Internet wonton can smooth out the roughness of life; And its inclusiveness and ** can also pretend to be vast and subtle in the world.
A little smoke and fire that rose soothed everyone's hearts.
*: Nanjing dumping
As the name suggests, the word "Su" in Jiangsu has grass, grass and fish. The flavor here is inseparable from the water, the fresh words enter the water, and the fish and shrimp are inseparable.
A bowl of Wuxi's Kaiyang wontons can also play a delicious overture with dried shrimp.
The dried shrimp wrapped in Kaiyang wonton should be plump and large, add fresh meat and mustard, and then float in the pork bone broth after cooking, and add golden dried tofu and shredded egg skin to garnish. Three fresh gatherings, also known as three fresh wontons.
The skin of the hand push is thin and even, a bite has tenacity, but in the smooth, firmly lock the taste of the three fresh, no wonder Wuxi people praise it "thin skin, more filling, fresh soup".
*: Internet When I arrived in Shanghai, the dried tofu shredded in the three fresh wontons turned into seaweed. The tolerance extends not only to the ingredients, but also to the size of the "mind".
Shanghai's small wontons are made with shrimp skin added to the soup base, and a spoonful of fresh soup with lard melted into a circulating bowl will give the aroma and the meat filling springy. Another drawer of xiaolongbao is the old taste in the heart of "Ala Haining".
*: Internet The big wonton has a bulging belly like ingots, and the thicker dough is wrapped in a plump filling. The fresh mustard greens make the pork refreshing, and when you bite into it, it is full of filling, which makes people fall into it.
The small wontons are full, and the big wontons are full. The freshness of wontons can contain the childhood memories and childhood tastes of Chinese.
*：laurel
The wind and sand in southern Xinjiang are violent, the temperature difference between day and night is large, and the carbohydrates and cattle and sheep are delicious tricks on the local people's table.
A bowl of Xinjiang wontons (ququ) made from lamb mixed with onions, pepper, cumin and salt can not only provide enough calories, but also fight hunger steadily, becoming their strength for long-distance treks**.
*: Call me
When the wontons arrived in Xinjiang, the pride increased layer by layer. Not only is the filling different from other places, but even the soup is heavier and stronger.
The koji, cooked directly in the lamb bone broth, thoroughly soaks the fat of the mutton into the dough; The juicy tomatoes unique to Xinjiang are sweetened with a touch of sweetness and sourness in the sour soup.
So you can experience the three flavors of lamb, onion spicy, and tomato sweet and sour in a bowl of wontons. With the unique open scenery of the north, it is inevitably refreshing.
*：jjjjcandy
If Xinjiang in the north represents the boldness of wontons, then the coastal Guangdong style is served with wontons, which highlights the reserve of wontons.
Wonton", the name is poetic, and together with the noodles, it is the white moonlight in Lao Guang's heart. The wonton skin is thin and golden, the filling is powdery, and it is wrapped in a trace of heat, floating and sinking in the soup.
Reserved wontons must be tasted carefully. The first taste of fresh and cool soup, the second taste of smooth and fresh fine paste, and the third bite of the wonton wrapped in shrimp roe, feel the pleasure of springing teeth, and bring delicious resonance.
*: Pantene Cantonese wonton, in addition to the reserve of three fat and seven thin, is more exquisite. Wrap a grain in three seconds, put it in the pot in ten seconds, and then go through the cold river, drain the water, and fish it out with lard.
*:Internet Even the frying skills, which have always been in full swing, can't help but be gentle when they encounter Cantonese wontons.
Deep-fried wonton with gold clothes in the oil pan is in a graceful posture. The translucent crust becomes more and more crispy, and it is dipped in the local unique sweet and spicy sauce, and the crunch sound is unforgettable.
Bold and exposed, reserved and inward. The wonder of wontons is quite individual, and it can pretend to be the northern and southern products and superb skills of the Chinese.
*: Internet There is no food that can appear in the morning and evening, in the north and south, in such an ecstatic appearance.
A dough as thin as a cicada's wings, a fold to get deep, a pinch to wrap the Qiankun, a boil to run the clouds, a bite to a thousand flavors ......
On the signboard of all things in life, it is none other than ravioli.
*：flowerflour
The crepe ravioli, two identical sides, intertwine with ethereal traces. The most transparent dough only needs to be pinched lightly, and thousands of "ripples" will be wrinkled.
The folds of the passage make the dough clinging to the small filling that has been scraped, and the white corners are like skirts, like gauze clothes. Layers of dancing in the boiling water, the folds are beautiful, and the path is quiet.
*: Cherry picky cherie
Suzhou's bubble wontons are a different kind of charm.
He is handsome, but he looks like he is on his own. I saw the skilled master rubbing the filling to the side of the dough, and when he pinched it skillfully, it became hollow, even if it was cooked in the pot, it still seemed to float like a bubble in the bowl, hence the name. It's beautiful and vivid.
*: Among the inscriptions
Some shops will use pork bones and chicken racks to make soup, and the blanched bubble wontons will break when touched, and the fresh meat and soup will be superimposed, so that the fresh taste is endless.
One side twists and turns, a hundred turns, one side is free and easy, floating in the taste buds. The beauty of wontons contains the imagination and ingenuity of the Chinese.
*: It's really nice to love Lori
The dough and filling are the inside and outside of the wonton. Thick sauces or clear soups add a new flavor to the ravioli at different temperatures.
*: Internet A freshly mixed cold wonton can be called the summer seasonal food of Jiangnan people. Freshly made and eaten wontons, when they are cooled just out of the pot, they have a touch of cold tenacity.
Sprinkle with green coriander, drizzle with scallion oil and sauce, or peanut butter, and it will turn into a mouth-watering touch of coolness on the tip of the tongue.
The fillings of the mixed wontons are also very diverse, in addition to the filling of shepherd's cabbage and meat, the filling of three fresh, the filling of shrimp meat, and the filling of green vegetables, ......Serve it with a bowl of clear soup or rice gruel, and feel at ease in your heart.
The sauce that happens to hang on the wonton dough is moderately thin and salty. If it is accompanied by a spicy meat, it is even more fragrant.
*: A little cutie who waving her wings
From summer to winter, sometimes it seems like a moment. At this time, a bowl of warm and piping hot Nanjing spicy oil wontons made its debut.
For Nanjing people, wontons are indispensable for three meals a day all year round. Rely on it to refresh your spirits in the morning, warm your stomach and eat it for lunch, and you can eliminate the fatigue of the day with it for dinner.
*: Internet Chai Wonton from Anqing to Shanghai is called Chai Huo Wonton in Laopukou. A few drops of chili oil and pepper enhance the flavor and make the soup warmer, and when sprinkled with finely chopped green onions, the fragrance can simply contain all the irritability of life.
The old flat shoulders carry life, and today's wontons tolerate the warmth and coldness of the world, loaded with the changes of the times, and what remains unchanged is the flavor of the past, which always cares for our taste buds.
*: Internet Wang Zengqi once said: "The south is sweet and the north is salty, the east is spicy and the west is sour, you should try it." Sichuan, which is the king of red oil, has a red oil with spicy and spicy hands, killing all directions.
The compound taste, on the tip of the tongue, turns a thousand times, with a bright and bright red, highlighting the spicy flavor. When the deliciousness of spicy, acetic, salt and meat is mixed, the taste of life is slowly comprehended.
*: Small insect fish love to eat fish
When I arrived in Hubei, the wontons stuffed with leeks and diced spicy pork were also called baomen. Take the stage at the Chinese New Year's EveChinese New Year's Eve dinner and pinch out a bowl of warm nostalgia.
Perhaps the tolerance of wontons, when it comes to Anhui, is also known as "baggage". If it is the first time to go to see it, it will definitely be "the second monk is confused", and it will suddenly dawn on you after eating.
However, the most easily misunderstood is Jiangxi's "clear soup", if the Cantonese who love soup go, they will definitely be confused at the moment when it is served.
Fortunately, the flavor is always the same, "the wind blows the waves, hurry up and use the bowl", the Jiangxi wontons with thin and transparent skin and clear soup can most impress the taste buds of light lovers.
*: Mango Crooked wonton, perhaps the most underrated pasta.
Dumplings represent the New Year's Festival, noodles are cooked for years, buns contract breakfast, and flatbread has become a hot stalk.
Do you like to eat ** ravioli?
Reference: Triple Cuisine "Smoke and Fire Floating Out of a Bowl of Wontons".
Authentic Scenery "Unifying the Taste of the North and the South, What is Wonton? 》
24 Private Enjoyer "China's Delicious Wontons in **?
End Editor: Huang Qianhua.
Reviewer: Zhong Ling.
Review: Liu Hao.
*: Polar object.
Attention"Youth Shenzhen"WeChat, Douyin, Kuaishou, Station B, ** number.