In fact, the earliest time was only wonton, and chaos was divided into big wonton and small wonton. The Great Chaos is bigger and has more fillers. Small wonton mainly eats skin and drinks soup, and it is delicious with a fried dough stick biscuit in the morning. We northerners probably eat a lot of wonton, including various wonton shops and stuffing made by my mother at home. Mushrooms, bacon, beef, scallops, shepherd's purse, celery, etc. The soup is delicious with thin skin and big stuffing. My favorite food is pork, onion and shrimp stuffing cooked by my mother. Wonton skin is bright as soon as it is out of the pot. Bite it and you'll be satisfied.
I remember I was on a business trip. When I first ate wonton, I felt the name was strange, just like a hero walking in the Jianghu. The size is similar to that of jiaozi we eat. The difference is that wonton soup is wrapped differently from jiaozi. Jiaozi used a round leather bag, while Wonton used a square leather bag, which was flat and dipped in red oil. Bright red is particularly appetizing. Moreover, the wonton soup is smooth, and the stuffing and fresh pigs eat ginseng fruit, which is so delicious that I can't wait to swallow my tongue. Moreover, the red oil wonton soup is not as watery as wonton soup, but it is particularly clean and neat, somewhat similar to snacks, rather than staple food. However, in our north, it is difficult to eat especially authentic red oil wonton, and the taste of red oil is not authentic. If there is an opportunity, friends must go to Sichuan to try the authentic red oil wonton. I'm sure I'll fall in love with it for the first time.