mcjohnjohn

細蓉, 小弟食唔少. 全豬肉既有, 豬肉+蝦既都有, 甚至全蝦既都有!
至於邊碗先係真正既細蓉? 小弟從未深究過, 最緊要自己覺得好食就得喇, 鬼理得佢係豬肉既多, 蝦肉幾多丫, 反正我都唔會自己整... 識得去幫襯就算了.

rockypath

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.

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.

Ultraman

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 22:27

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 shouldn't be the one we see nowadays (jumbo size) but should be much smaller that can eat "one mouth" easily.

And I'm talking about the tradition, not about the personal taste.

miga

食過一次麥 UN 記D湯底真係好咸, 有無人試過沾仔記, 都ok喎.

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.

CWong

食佣唔落醋点好吃？

somewhereintime

I'm here to share, not to fight.
The authentic Northern Chinese Won ton from Shanghai
is made with all pork, and the wrappers are hand-rolled, served in
the water it is boiled in and no noodles. It  is not nearly as popular
as the Cantonese.  I have some Shanghainese "aunties" still practising
their finesse skill in their golden age. The 2 types of  wonton are written in completely different
Chinese character, the Cantonese version is" Cloud swallow".
I think it is the Cantonese Wonton noodles soup we are discussing in
this thread, the McUnKee, Michigan and Saga  are purely Cantonese/Hong  Kong style.
Only Cantonese/Chiu Chow-ese  would use square fish(Dai Day Fish) for flavouring.
The best Wonton noodles can be found only in Hong Kong, because the egg noodles and yellow
wonton wrappers made with lye water are  purely Cantonese.
In  Canton, pork is so lowly and unsophisticated therefore the gourmet/gourmands add
fresh water shrimps and squarefish to the filling, toasted shrimp shells to make the
broth, sprinkle with yellow chives and served in tiny serving, it is meant to be snacks
while the Northern wontons are more likely a meal  enclosed in  pelmeni/perogy - like wrapper and full of pork.
Any  decent  wonton shop in Hong Kong serve pure pork wonton?  I would want to know.
In Vancouver, pork picnic meat is $1.60 a pound, live shrimp? bet on your luck.
The vinegar served with Cantonese used to be "Lychee Vinegar" but nowaday they are
replaced with  dyed "Red" vinegar which stains everything. To eat the Cantonese wonton noodles, the guest would sample the broth first, then putting lychee vinegar in the spoon,
dip the noodles in the vinegar. Eat the noodles first, then wontons.  Lychee vinegar( a good condiment made with rice vinegar flavoured with lychee)  has disappeared from the grocery shelves since 80's so most youngsters do not even know about it.

somewhereintime

16# peter236
In the tradition of Cantonese cooking, the  distinctive  flavour of Noodle house is the special wonton broth,
which is made with pork bone, marrow bone,  toasted shrimp shells, and square fish, top with yellow chives before serving.
The  Cantonese wonton fillings are  hand-diced pork, fresh water shrimp meat and the wrapper is made with lye water and eggs
The Cantonese Dumpling in Broth are filled with fresh water shrimps, woodear, ****ake mushrooms and bamboo shoots, the wrappers
is flour/water, no egg. They are shaped totally different from Wontons.
The addition of lye water to the egg noodles is to prevent the noodles to get spoiled before the utilizing of refrigeration system,
due to the warm and high humidity  climate in South China, same theory applied to Sweet Jung-xi, Sweet Rice Rolls, mooncake pastry etc.

sheep

我食開係有蝦膠
荔枝醋係唔係用泥中和麵既鹼水