What kind of noodles are used in wonton noodles?

The noodles of wonton noodles are alkaline water.

Alkaline water is yellow.

Wonton noodles are relatively common in Guangdong and Guangxi. They first appeared in the 1990s. The characteristic of wonton noodles is that wontons and noodles are cooked together. The original noodles were made with Cantonese-style alkaline water. As the craftsmanship deepened, bamboo noodles were also used.

, fish meal, vermicelli, handmade noodles, spinach noodles, etc. are combined with wontons to make wonton noodles, plus choy sum, shrimp, etc., it is a delicious Chinese meal.

Dishes Development Guangzhou’s wonton noodles evolved from the “hunton noodles” from other provinces.

It started during the Tongzhi period of the Qing Dynasty when a Hunanese opened a Sanchu Noodle House in Shuangmendi (now Beijing Road), specializing in noodles.

The initial preparation was rough, basically water-based skin, large meat filling and white water soup.

But it was economical and the business was very good. Many people followed suit and set up stalls to operate.

By 1946, there were more than 100 wonton stalls in Guangzhou alone.

There are more shoulder-to-shoulder vendors on the streets.