🍜 Why are thin noodles used in wonton noodles? Let's delve deeper into this classic Cantonese wisdom!

✨ Preface: The Soul of Guangdong Noodles

Hey fellow foodies~ When it comes to Cantonese noodles, the first thing that comes to my mind is definitely wonton noodles ! 😋
A bowl of hot wonton noodles, with clear broth, translucent wontons, and springy thin noodles, is a classic among classics.
But have you ever thought: **Why do wonton noodles have to use thin noodles instead of thick noodles or other styles? **🤔

📜 The historical background of wonton noodles

Wonton noodles originated in Guangzhou, and later spread to Hong Kong and Macau, and gradually became one of the most representative noodles in Cantonese cuisine.

• In traditional Guangdong food culture, emphasis is placed on refinement and layers of sophistication.
• The characteristic of wonton noodles is the use of thin egg noodles and wontons filled with fresh shrimp and pork, forming a perfect balance.
  This combination has been passed down and improved by generations of chefs to create today's "one bowl of exquisiteness".

🥢 Why must fine flour be used?

1. Balance the ratio of wontons to noodles

• The wontons themselves are quite large, filled with shrimp and pork, giving them a rich texture. 🦐🥩
• If the noodles are too thick, they will steal the limelight from the wontons and make the taste unbalanced.
• The thin noodles perfectly complement the wontons without being too prominent, achieving a perfect balance between the main character and the supporting role. ⚖️

2. Better at absorbing soup

• Wonton noodles are famous for their "clear soup noodles". The soup base is mostly made with bighead carp, shrimp shells, and pork bones, which is fresh, fragrant, and clear. 🍲
• Thin noodles have a larger surface area and are more likely to absorb soup, giving every bite a rich and umami flavor.
• If you use thick noodles instead, the soup flavor will not penetrate easily, making people feel that it is "not tasty enough".

3. Focus on a chewy texture

• Traditional wonton noodles are mostly made with duck eggs or chicken eggs, and alkaline water is added to make the noodles golden yellow. ✨
• The thin noodles remain springy and slightly chewy after cooking.
• This "smooth but not mushy" texture is exactly the taste standard that Cantonese people pursue.

4. Convenient "Fast Food" Culture

• In the old days of Guangzhou and Hong Kong, wonton noodles were mostly eaten as street snacks or midnight snacks. 🌃
• Thin noodles are easy to cook, saving time, and customers can eat them within minutes of placing an order.
• This fast pace just fits the lifestyle of the citizens at that time.

5. Aesthetics and traditional aesthetics

• The thin noodles are golden and long, and they look delicate and elegant in the clear soup. 🌟
• Cantonese cuisine emphasizes "color, fragrance and taste". Coarse noodles would appear heavy and inconsistent with Cantonese aesthetics.

🍜 The production of thin noodles is very particular

Real wonton noodles are not simple:

• Ingredients : high-gluten flour + chicken/duck eggs + alkaline water.
• Process : Repeated pressing to make the noodles elastic.
• Thickness : The diameter is usually around 1 mm, much thinner than ordinary noodles.
  This kind of thin noodles is both chewy and refreshing when you put it in your mouth, and it blends perfectly with the wontons and soup base.

🌏 Regional differences

• Guangzhou : Emphasis on tradition, thinner noodles, and fragrant soup base.
• Hong Kong : Emphasis on "refreshing and chewy", the noodles are slightly harder and the soup base is richer.
• Macau : Adding Portuguese food elements may result in a thicker soup.
  Although the versions vary slightly from place to place, the core remains unchanged: "thin noodles".

💡 Editor's Summary

I think the reason why wonton noodles use thin noodles is a combination of taste, texture, culture, and aesthetics . 💭

• The thin noodles complement the wontons and maintain balance.
• Thin noodles can absorb the flavor of the soup and enhance the freshness and fragrance.
• The thin noodles can maintain their chewiness and suit the taste of Guangdong people.
• Thin noodles can be cooked quickly, making them convenient for street culture.

So, without thin noodles, wonton noodles will lose their soul. ✨

🎤 Let me tell you

👉 Do you prefer the lighter Guangzhou wonton noodles or the richer Hong Kong version? Leave a comment and let us know! 📩