What are the differences between "huntun", "wonton", and "chaoshou"? Don't be confused, as the differences are quite significant and worth learning.
China is a vast country with a rich variety of foods, and there are significant differences between the cuisines of the northern and southern regions. I have worked in places like Guangdong and Fujian, and when I first arrived in the south, I was amazed by the exquisite and diverse foods.
Today, let's talk about the differences between the Northern huntun, Southern wonton, and Sichuan-style chaoshou, which may look similar but have significant variations. Before I went to the south, I used to think they were all the same thing, but in reality, there are quite a few differences. For you guys, they might look like the same as dumplings. But they are actually not.
Essentially, wonton and chaoshou both originated from huntun, which has a history of over two thousand years in China. In ancient times, people regarded it as a type of sealed bun with no openings, so it was called "hundun", which later evolved into "huntun".
Northern Huntun
The North includes some regions in the Central Plains, where wontons are similar in size to dumplings and have similar skin thickness. However, the skins of wontons are usually square-shaped compared to the round shape of dumpling skins. The wrapping styles of huntuns vary across regions, but they generally conform to the eating habits of the north and are less delicate, with a larger size that can make you feel full.
For filling, the fillings of northern huntuns are diverse, just like those of dumplings. They can be made with a wide variety of meats, shrimp, and various vegetables such as chives, cabbage, and shiitake mushrooms. The large size of the filling makes the texture more substantial.
As for the soup, the Northern huntun soup emphasizes the use of chicken soup or bone soup, but many households usually do not pay too much attention to this. A simple but delicious soup can be made by adding some dried shrimp, seaweed, soy sauce, vinegar, and other seasonings to boiling water.
Wontons in Guangdong
In the Guangdong region, the pronunciation of "wonton" in Cantonese is very similar to that of "yuntun", which also means "one bite, one piece". Therefore, "wonton" has always been called "yuntun".
Wontons are relatively small, usually one bite for adults. The skin of wontons is also relatively thin and transparent after cooking. The thin skin and small size require less cooking time compared to the huntuns in the north.
The filling of wontons is mainly made of pork and shrimp. The filling is not as plump as that of larger huntuns. The flavor is fresh, sweet and delicious with a chewy texture. In the Guangdong region, wontons are also cooked with noodles, called "wonton noodles", which is also very tasty.
The soup base of wontons is even more sophisticated, emphasizing the freshness of the ingredients. The authentic wonton soup base is made by simmering bone broth with ground fish and shrimp. The ground fish is first grilled until both sides are golden brown, then added to the bone broth with shrimp to enhance the flavor. This is also the soul of Cantonese-style wonton soup.
Sichuan-style Wontons
Sichuan-style Wontons are similar in size to Cantonese-style Wontons. It is said that the name "Wonton" (chāo shǒu) comes from the fact that it is very easy to cook. When the chef scoops the Wontons out of the pot, they are ready to serve.
The biggest difference between Sichuan-style Wontons and Cantonese-style Wontons is in the soup base. Sichuan-style Wontons are also known as "Red Oil Wontons" as they use a lot of sauce in the soup base. The sauce is made from carefully brewed red oil, giving the soup a tempting red color. Like Sichuan cuisine, it is very appetizing.
The filling of the Wontons is relatively simple, and pork is always the main ingredient, along with some other food ingredients. A bowl of authentic Red Oil Wontons has thin and smooth skin, and the filling is fragrant and soft. Take a spoonful of soup and skin together into your mouth, and you won't be able to wait to have another bite. The dish is absolutely delicious and spicy enough.
Also, fried wontons are more popular in Europe than in China. Whether it is the Northern wonton, Cantonese style wonton, Sichuan style wonton or fried wonton, each region has its own characteristics. Eating it from childhood to adulthood may be the most delicious taste in people's hearts.
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