Springy egg noodles with tender pork-and-shrimp wontons make a shareable meal; cool the broth and cut long noodles and wontons into smaller portions.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Broths and the pork-to-shrimp balance vary. Chicken stock is one option; greens, scallions and fried shallots may be added. Some cooks mix egg white into the filling.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savoury broth with mild pork and sweet shrimp.
- Chili heat
- Texture
- Springy thin noodles, delicate wrappers and a juicy filling.
- How it’s made
- Wrap the filling, cook the wontons and noodles separately from the broth, then assemble them in a bowl.
Broths and the pork-to-shrimp balance vary. Chicken stock is one option; greens, scallions and fried shallots may be added. Some cooks mix egg white into the filling.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong.
About this regional connection
Guangdong: Guangdong/Cantonese association, not an exclusive origin claim.
Ask if they have it first
请问你们有广式云吞面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Liwan’s waterside noodle tradition
In Qing-era Liwan, small boats served wonton noodles among the district’s waterside foods. The craft of Cantonese wonton-noodle making is recognized at municipal level in Guangzhou. At the Wucaiji family shop, bamboo-pressed noodles and hand-made wontons form a skill passed from father to son and onward to staff. These are local traditions; broths and fillings vary between kitchens.
