關於 wonton in cantonese ，我們在網路上蒐集到這些相關的討論、資訊與評價

雲吞皮桂花糖水 Wonton Skin noodles with Osmanthus Honey Dessert soup. A Guangzhou GZ style, nowadays almost extinct dessert, so I need to make it myself. I wonder if HK has any shops serving it but not that I am aware of 🤔?! I buy my sheets of 'Wonton Skin' noodles, as opposed to 'Wonton Noodle' noodles, from 【佛記粉麵世家, Opened Year 1924 年. Kennedy Town, HK 🇭🇰】
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This nearly One Hundred Year old noodles shop is linked to GZ recipes, but historically there were some others in this area. 廣州西關婆婆 in Guangzhou Xiguan, the micro regional Capital of Cantonese Wonton, in fact also 1 of 4 styles of Lai Fun 瀨粉, used to run a Wonton Noodles shop nearby in HK Sai Wan before returning back to GZ again. She has a Michelin Recommendation up in GZ nowadays 😧.. @ 堅尼地城

Opened Year 1947【民園麵家 𝐌𝐚𝐧 𝐘𝐮𝐞𝐧 𝐍𝐨𝐨𝐝𝐥𝐞𝐬, 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐨𝐩𝐞𝐫𝐚𝐭𝐢𝐧𝐠 𝐢𝐧𝐬𝐢𝐝𝐞 荔園 流金歲月, 荔枝角 𝐋𝐚𝐢 𝐂𝐡𝐢 𝐊𝐰𝐨𝐤 𝐃𝟐, 𝐇𝐊 🇭🇰】The ex Dai Pai Dong 大牌檔 has had its colorful History, opening just after the World War II impoverished mess. Since then it has moved 4 times & closed at least 2 times during its 73 Years history. Including when there was a Petition to protect its previous Dai Pai Dong status in Central..
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Well known for its Cantonese Zha Jiang Mian made from long Pork Neck Strips 豬頸肉 廣東炸醬麵 HKD $48, it used to be 1 of my Top 5 favorites in town. Now that the couple has retired, they act as Consultants to this stall which operates inside the equally Historical 1949 Era 荔園 Lai Yuen Theme Park reincarnated eatery. The < 3rd & 4th Photos > are from the older stall & what it used to be like, which was much more spicier & less tomato-ey, rustic, even sliced more thinly rectangular as Strips. The accompanying soup now however remains similar & a saving grace ~ carrying an abundance of Toasted Flounder fish floss & bones input 大地魚香, in fact this soup itself beats out almost all of the Wonton soups currently in HK！ Pity the Zha Jiang Noodles is missing something from its past, but at least you're still tasting the WWII period flavors or thereabouts!
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Carrie Lam 林鄭 the 癲婆 meanwhile is trying to wipe out such legacy & our common memories & history, hijacking the HK Government & trying to eliminate & manipulate through lies to those Citizens who pay for her job, and wanted to voice out at the total incompetence behind her Corrupted Government structureship & Police Force operating under State police & dirty tactics, without protecting our #Humanrights .. 🕳️ Hong Kong 🇭🇰 says NO to her abusing her power 🙅🏻‍♂️🙅🏻‍♀️🤦🏻‍♂️ #成立獨立調查委員會@ 荔園

【六座雲吞麵 Six's Noodles, Opened in 1966, Tsim Sha Tsui HK 🇭🇰】6's Spicy Pork 'Zha Jiang Mian' Hong Kong style 6座 炸醬撈麵. I won't explain the technicalities, but it's a Cantonese adaptation of the Beijing version during earlier 19th Century. *You can in fact, grab the even rarer, bridging-intermittent versions still in HK, another separate story... Anyway, if you missed Wing Wah Noodles 永華麵家 炸醬麵, this version here is probably the closest in composition, they even belong to similar epochs as this shop opened in 1966.
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I personally think the version here is downtuned to be less spicy, but it definitely carries that oldish Hong Kong ZJM spirit.. The Fried Fish Cakes 炸魚片頭 are also delectable here, more 3D Diced than the Flatter/Round versions, slightly Crispy. Both items are better than the Wonton noodles. It could be spicier or better layered though, but currently not many shops do that in HK anymore, but most of the best ones I have covered on here before numerous times gum, whilst some are closed down already.. 🙈
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#炸醬麵 #港式炸醬麵 #京式炸醬麵 #ZhaJiangMian #Jjajangmyeon #자장면 #짜장면
#ジャージャー麺 #HKEZJM #HongKong #香港 #香港美食 #DiscoverHongkong #懷舊店 @ 六座雲吞麵 six’s noodles

For this video, I headed down to Ah Hwa Roasted Noodle House to do a Dumpling Noodles Challenge! Ah Hwa Roasted Noodle House is a family-owned restaurant located at Bukit Batok that specialises in Wanton/Dumpling Noodles.

Wanton/Dumpling Noodles is a Cantonese dish that has become widespread throughout Southeast Asia, comprising of thin egg noodles tossed in a light sauce and served with wantons (dumplings), leafy greens and char siu. The addition of char siu is unique to the Southeast Asian variants of the dish. My version was served dry with soup on the side, but can be ordered as a bowl of soupy Dumpling Noodles.

At a very affordable cost of $4 per plate of Wanton/Dumpling Noodles, each plate was loaded with fried and boiled dumplings, a generous amount of char siu, bok choy and a nest of noodles coated in a dark and glistening sauce. The noodles were arguably the best part, al-dente, light and springy, and the mixture used in the sauce complemented it wonderfully with a savoury and slightly spicy flavour. I could taste sesame oil and soy sauce used in the sauce, but the owners refused to elaborate on the sauce mixture.

The dumplings were plump and had a good filling-wrapper ratio. Inside, there were chopped up prawns and bits of pork, together with some crunch, possibly in the form of chestnuts. The char siu were plentiful, but they were slightly too sweet and chewy for my taste.

I managed to complete 13 plates of Wanton Noodles at just about 30 minutes and finally did a before-and-after weighing for my challenge, gaining 5kg (66kg to 71kg). It was enjoyable, cheap food and I am pleased to support a family-owned Singaporean business in these trying times.

Head down to Ah Hwa Roasted Noodle House for a cheap and flavourful plate of Wanton Noodles!

Visit Ah Hwa Roasted Noodle House at:

265 Bukit Batok East Ave 4
Block 265
Singapore 650265

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⬇⬇English recipe follows⬇⬇
?包雲吞 重點?
1.包雲吞 要將雲吞圓週壓實
避免散開

2.大火滾水先好落雲吞
雲吞浮面 就ok
蝦肉爽最好食

雲吞零失敗：

材料：
海蝦 1斤
免治豬肉（半肥瘦）半斤
廣東雲吞皮 半斤
雞蛋 1隻

調味料：
雞粉 1湯匙
雞粉（湯底） 1湯匙
胡椒粉 少許

處理：
1. 蝦，剝殼，去腸。
2. 蝦，用1/2茶匙鹽乸40秒，去除海水腥味。
3. 蝦沖洗乾淨，擎乾水，用廚紙索乾。
4. 將豬肉和蝦混在一起，加入：
a. 雞粉1量匙
b. 胡椒粉少許
c. 雞蛋1隻
攪勻。如果蝦太大隻，將它1開2。
5. 將1隻蝦，少許豬肉放上雲吞皮。
a. 上、下角對摺、對齊；
b. 圈位壓實；
c. 雲吞邊摺向中間壓實。

烹調：
1. 用一個煲，煲滾水，加入1量匙雞粉。
2. 另一個煲，煲一鍋水至滾起，放雲吞，煮4分鐘，當雲吞浮上水面，可以撈起。
3. 隔去水分，將雲吞放上碟，加入雞粉湯、芫荽及蔥，即成。

Cantonese wontons:

Ingredients:
Sea shrimps 1 catty
Minced pork 1/2 catty
(half fat)
Cantonese 1/2 catty
wonton sheet
Egg 1 No.

Seasonings:
Chicken powder 1 tbsp
Chicken powder 1 tbsp
(soup base)
Pepper a pinch

Preparation:
1. Remove the shells, intestines of the shrimps.
2. Season the shrimps with 1/2 tsp salt for 40 seconds to remove the fishy smell from sea water.
3. Rinse the shrimp thoroughly, hang dry, dry with kitchen towel.
4. Mix pork meat and shrimps together, season with:
a. Chicken 1 measure
powder spoon
b. Pepper a pinch
c. Egg 1 No.
Divide a shrimp into 2 if the shrimp is too big.
5. Put a shrimp and little pork meat on wonton sheet.
a. Fold diagonally.
b. Press the centre tightly.
c. Fold up the edge of wonton sheet to the centre. Press tightly.

Steps:
1. Boil up a pot of water, add 1 measure spoon of chicken powder.
2. Boil up a pot of hot water in another pot. Cook the wonton for 4 minutes until it flows up, put it in a bowl.
3. Put wonton in a bowl with no soup, add chicken soup, coriander and green onion cubes, serve.

鹽焗雞 1
?youtube熱爆影片? https://youtu.be/QM-Y-2RzEco

鹽焗雞 2
?youtube熱爆影片?
https://youtu.be/f3DzNufuiB0

Limited time in China? If you would like to see just how expansive the country is and want a taste from its many regional cuisines, a good place to go is Shanghai's "老城隍廟小吃街," or "Old Town God Temple Snack Street." It is dubbed Shanghai Snack Kingdom. Snacks from all over China are packed into one overwhelmingly busy, but organized food court. You'll probably need a week to sample a bit of everything. In somewhat order of appearance:

Cantonese dim sum, siu mai, char siu bao (bbq pork buns), glutinous rice cakes, steamed dumplings, chicken feet, har gao, chinese sausage over rice, grass jelly, coconut cakes, egg tarts, lion meatballs, fungus soup, black glutinous rice with dates and jujubes, cuttle fish balls, pork belly, tea eggs, spicy tofu, spicy chicken, fried shrimp balls, fried chicken cutlets, skewered squid, steamed crabs, pig trotters, egg custard with ham, Shanghainese rice cakes, fried crab legs, fried rice, fried noodles, salty soy milk, stinky tofu with hot sauce, fried dumplings, fried chicken, siu long bao, giant soup buns, soup dumplings, pork coagulated blood, sweet sesame balls, sautéed greens, stuffed bean curd skin, chicken skewers, hot dogs, roast quail, turnip cake, fried chinese buns, fried acorn jelly, wonton soup, fried wontons, fish ball soup, spring rolls, sesame balls, stuffed squid, various sweet soup desserts, mango pudding, bamboo steamed rice with seafood, stuffed chicken cutlet, taro puffs, soup noodles, pastries, portuguese egg tarts, palmiers , stir fried noodles, vermicelli soup noodles, soup noodles with various toppings, basil seed juice, fruit juice, horlick, drinks with coco jelly, grilled mackerel, fried shrimp, spicy rice cake, Xian style noodles, pineapple pancakes, durian pancakes, stuffed shrimp.