somewhereintime

I share what I seen/experienced.
you decide whatever you want to believe.
Duck eggs were widely used because they were cheaper,
i.e. for the Chiu Chow Oyster omelette.
It is unavailable in Vancouver

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.

Ultraman

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 15:03

Back in the olden days, yes duck egg is cheaper. But now fresh duck egg is not too common to find. And the main reason for using duck egg is because it's more chewy.

rockypath

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.
sheep 發表於 2009-10-21 16:06

I, in fact, experienced that. It is not in HK, but in China. If you travel to some remote areas in southen part of China such as 廣西.雲南, you will have a chance to recall the experience again.

rockypath

Well, I just listed out what I know about 餛飩/雲吞.

1.        餛飩=雲吞. Cantonese people call it “雲吞” because餛飩 is not a common word and many people do not know to say it, so people slowly use the word雲吞 instead of  餛飩.

2.        餛飩=水餃. These two were originally the same but just the way of eating is different. 餛飩 is eating水餃 with soup.

3.        After餛飩/水餃 comes to the southern part of China, it slowly develops to a kind of distinctive southern style food.

4.        Different places of China call it in different name and the fillings are, of course, different as well. The information below I copied from Internet.
               
中國北方等地通常稱為餛飩，與餃子無異。 (I tried in 北京. 西安)
天津通常肉餡小的稱為餛飩，而肉餡大的稱為雲吞。(I tried in 天津)
四川俗稱抄手 (I tried it in 上海)
湖北有人也称为饺子、包麵 (I tried in 長沙, 湖南)
上海、苏南、浙江等地的吴方言“馄饨”與粤语发音颇为近似。(I tried in 上海.無錫.杭州 and other places)
香港、澳門及廣西东南和南部地區稱之為雲吞 (I have tried it many times at home and Vancouver. )
閩南語稱扁食、扁肉，肉馅一般是用槌敲打而成 (I tried it in 上海and 福建厦門)

I find that many other fillings which do not use shrimp taste very good as well since it is much juicier (thinking about 小籠包). 福建扁肉 also has its very distinctive taste and texture.  
At our home, we often make雲吞 filling with no shrimp as well.

sheep

件事可唔可以從另一角度來分析
廣東雲吞從皮到餡
跟北方錕飩都不一樣
北方野  海鮮 河鮮 偖侈品啦
廣東鮮蝦雲吞早期唔係我地普羅大眾可以負擔
係西關大少亱宵
當然要精緻  咪要細粒 一啖一粒
麪要細箸 唔係要泥填飽個肚既野

fibbi

My Shanghainese friend mention that 雲吞(or 錕飩) to them ...the wrap is thinner...
For 水餃 or 饺子, the wrap is thicker.

somewhereintime

I much prefer the Cantonese version, homemade of commercial type.
It is much more interesting.
Since the  pork used by local Chinese restaurant  are not that great,
generally meat buns  pork dumplings are not comparable to Hong Kong,
where fresh pork are slaughtered and deliver daily

rockypath

I much prefer the Cantonese version, homemade of commercial type.
It is much more interesting.
Since the  pork used by local Chinese restaurant  are not that great,
generally meat buns  pork dumplings ...
somewhereintime 發表於 2009-10-22 12:32

You only know Cantonese style.

Don't try to mix two totally seperate things together. We are talking about the different style of 雲吞. Not about the meat.

If you do not know, you don't have to say anything. Just listent to the sharings from other people and learn from them.

rockypath

件事可唔可以從另一角度來分析
廣東雲吞從皮到餡
跟北方錕飩都不一樣
北方野  海鮮 河鮮 偖侈品啦
廣東鮮蝦雲吞早期唔係我地普羅大眾可以負擔
係西關大少亱宵
當然要精緻  咪要細粒 一啖一粒
麪要細箸 唔係要泥填飽 ...
sheep 發表於 2009-10-22 09:32

Yes, the different style should be heavily decided by the food materials that are available, as well as the economic condition and culture.

Therefore, you will find 餛飩/水餃 in 江南 (蘇杭, 秦淮河,揚州,上海,南京) is much more 精緻than Northern  餛飩/水餃 such as 東北水餃, because江南 is richer, more food material available and people historically have more 文化氣質.