peter236

For many people, this is already the best available.

peter236

The real traditional filling for 餛飩 is pork meat with no shrimp and people modified it to become the HK style by adding the shrimp.

If I am wrong, please correct me.
rockypath 發表於 2009-10-20 23:27

chef ma should know, haha.

peter236

I think you're right. The "traditional" (should also called the original) style of wonton only consists of only pork but absolutely no shrimp, and maybe with tiny diced bamboo shoot. And the size sho ...
Ultraman 發表於 2009-10-21 00:40

Those larger dumplings with bamboo shoots are probably 水餃.

peter236

Duck egg is because it is cheaper compareing with hen eggs. It is used to stick the wrap.
sheep 發表於 2009-10-21 16:03

Is it because ducks eggs are more yellowish, so it gives more colour and the flavour is more strong? Like in moon cakes they use duck eggs.

peter236

Hon Kee has the best wonton noodle?