sheep

我知有D司傅
係用瘦肉同肥肉
唔用半肥瘦
dut法都唔同

somewhereintime

20# sheep

They use shrimp paste for convenience, since they have that in the kitchen.
Lychee vinegar is much tastier than the "red" Chi-Chiang style vinegar, which is very inexpensive,
you can use the lychee vinegar for deepfried fried shrimp balls
Ground pork is less expensive than hand cut pork,  no labour involved.
The dim sum chefs use coarse ground pork, size of  rolling dices for $1.60 a pound, very inexpensive

daimo

Somewhereintime,  then which wonton restaurant do you recommend?

Ultraman

Traditional ones made with duck eggs instead of chicken eggs, and the noodles were made by "竹昇" method (the chef rides on a 竹昇, up...down...up...down...., know what I'm talking about?). And there should be only pork (of course hand cut) in the wonton (really, no shrimp at all! People put shrimp in it all because to make it more "high-class" but that's not the tradition). That's why it is almost impossible to find an authentic traditional Cantonese wonton restaurant nowadays, even in China.

somewhereintime

24# Ultraman

The  tradition noodle manufacturing method is really  time-consuming and causes hemmoroid therefore not many chef
want to do it any more. It is a myth that only noodles produce this way is acceptable, I have to point out that our
winter wheat flour in Canada is superior to Chinese one, good flour make better noodles. Wholesale noodles only cost
$1 for a pound, my cousin's factory makes 500 Kg  batches few times weekly.

Ultraman could be right, but during the past 40+ years, I never have any   Cantonese style wonton in Hong Kong or Canton
made with pure pork, and I'll  never go to Northern Chinese restaurant for wonton. Even the  famous Forum restaurant in HK do not
make Wonton soup broth, it is a specialty item and need to bet made fresh everyday.
Please name one decent wonton house that would make wonton with pure pork, and I 'd like to try.
Again, I'm not here for fight, so I'll quit.

somewhereintime

23# daimo

I used to go to Ho Yuen Kee on Fraser,
the former  Spring/Autumn Restaurant on Cambie was good too.
My late friend Master Chef  Randy Kwok used to make the best wonton in Canada.
I learned from Master Leung King of Lu Yu Tea House in HK back in 60's

Ultraman

24# Ultraman

The  tradition noodle manufacturing method is really  time-consuming and causes hemmoroid therefore not many chef
want to do it any more. It is a myth that only noodles produce this wa ...
somewhereintime 發表於 2009-10-21 11:39

You misunderstood me again. I'm not dealing with the business, I'm just clarifying what authentic tradition is.

sheep

Traditional ones made with duck eggs instead of chicken eggs, and the noodles were made by "竹昇" method (the chef rides on a 竹昇, up...down...up...down...., know what I'm talking about?). And there  ...
Ultraman 發表於 2009-10-21 12:06

Duck egg is because it is cheaper compareing with hen eggs. It is used to stick the wrap.

sheep

Traditional ones made with duck eggs instead of chicken eggs, and the noodles were made by "竹昇" method (the chef rides on a 竹昇, up...down...up...down...., know what I'm talking about?). And there  ...
Ultraman 發表於 2009-10-21 12:06

When I was a child back in the early 60's, it is with shrimp inside.

sheep

I used to sit in front of the SiFu wraping wonton on the street.
All his stuff are all in the cart, the boiler, noodles, tables and chairs are on the side walk.
You never have experienced that.