JANVI TOURS

Yun Tun Mian is the local name called by Cantonese. Yun Tun Mian is wonton. It is said that in they had already had the habit of having wonton in Tang and Song Dynasties. Thin and nearly transparent skin covers much filings is one of the most important features.

High quality wonton must satisfy three requests. One is the filling must be fresh and tasty. Second is the cover must be watery and flexible. Third is the soup must be clean and can not put into gourmet powder. Wonton though is a ordinary food in Guangzhou, it gains high reputation and is very popular.

There are four distinct features: First, the wontons are predominantly prawn, with small amounts of minced pork, or no pork at all. Second, aficionados will insist on fresh, smooth thin noodles which are al dente, free from the taste and odor which is characteristic in many egg noodles when cooked. Third, the bouillon is light brown (prepared from dried flounder) and is usually steaming hot. Lastly, garlic chives are used as a garnish. The first two give the dish a wet but crunchy or crispy mouthfeel. The last two give the dish a unique bouquet.

In order to ensure that the noodles are perfectly al dente and free from “noodley” taste, the cooking process and sequence must be meticulously adhered to. The wonton is cooked first, and then placed in the bowl. The noodles are blanched for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl. Piping hot bouillon is then scooped into the bowl, on top of the wonton noodles. The bouillon must be tasty, yet not so strong as to overpower the delicate taste of the wonton and the noodles which it is meant to accompany. Wonton is most popular in some provinces in China.