Since then, Hong Kong has produced the best wonton noodles in the world.

After World War Two, the techniques of making wontons and noodles have passed down to Cantonese migrants in Hong Kong. Guangdong is the birthplace of Cantonese wonton noodles. Getting unique ingredients- those yellow cap bottles at the bottom right corner are the dried flounder powder.

Many stores are selling seafood like dried scallops, abalones, dried squid, and dried flounder. However, I managed to get it in powder form and the dry pieces at a specialized shop at Ap Lei Chau, a small island next to the Aberdeen harbor of Hong Kong. It is hard to get in countries other than China as these are exotic ingredients uncommon in different cuisines. Searching for the unique ingredients to make wonton soupĭried flounder is the best-kept secret of the authentic wonton. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. It has its mysteriously delicious Far East flavor that reminds you of the old Shanghai and the post-World War 2 era in the bustling alleys of Hong Kong. Wonton is a simple Chinese classic dumpling delight, served originally with noodles in soup but also as fried wonton. As a result, Cantonese wonton has become popular in many parts of the world. The style and ingredients they used are similar to those we can find in Hong Kong. You can find the phrase Wonton 餛飩 in Fangyan 《方言》, the first Chinese dictionary of dialectal terms, which was edited by the scholar Yang Xion 揚雄 in that era.Īlthough wonton originated in Northern China, it is the people in Guangzhou fine-tuning the wonton recipe. The history of wonton can trace back to the era of Western Han (206 BC – 9 AD).

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