【HaiChuan Food Talk】Are wontons, flat noodles, yuntun and chaozi simply different names for the same thing in different regions, or are they actually the same thing?
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?A piece of dough, a spoonful of filling; with just folding and pressing, a simple dumpling is created； Interestingly, despite being a small dumpling, it has developed different names and characteristics under the influence of various culinary traditions across the country. Dumplings from the north and wontons from the south compete with each other, and people in every region of the south hold an almost obsessive attachment to the taste of the wontons from their hometown. Dumplings from Sichuan and Chongqing, wontons from Guangdong and Hong Kong, flat noodles from Fujian...
This post was last edited by CHANGBAISHI on 2020-9-6 09:05. If we look at the details, there are indeed some differences, and they lie in the variations of the soup. Dumplings and hunan noodles are basically the same thing; in Hebei they are also called dumplings, while in the Northeast they are referred to as hunan noodles. As for the layer of red oil in the dumplings, that is what gives them their distinct feature. In Guangdong, wonton noodles are simply just noodles with fillings; there’s not much difference between the soup and the filled dumplings.
Sichuan-style dumplings still have differences; the filling is less, and they aren’t as puffed up as wontons
;P When it comes to the amount of filling, my hometown was the best in that regard 80 years ago. Chaos Fire Buns or baked cakes form a set. In Shanghai, the wontons in the bowls are served by count; in my hometown, what’s served there could fairly be called sheet soup. It’s much better now; it was all changed by people from other places. However, the taste of that pig bone soup is truly authentic.
There’s a saying that in the northern and northeastern regions, the weight of baozi dumplings is measured based on the wrapper alone, rather than the entire dumpling. As a result, people from the south tend to order too many of them easily
In the Yangtze River Delta, there are two types: large chaos and small chaos
In Suzhou, wontons are classified by size into large and small ones; based on the filling, they can be further divided into those with pure meat or a combination of meat and vegetables. Even the broth can be chicken broth or bone broth. People in Suzhou are very particular when it comes to eating; they even create over a dozen different variations of wontons! Suzhou wontons can practically be eaten for all three meals a day. A crystal-clear skin wraps around the delicate pink filling; served in a white porcelain bowl with a sprinkle of green onions, it turns this delicious dish into a work of art – this is characteristic of the people of Suzhou.