Won Ton Mee / Noodles
Wonton noodles (Chinese: 雲吞麵; Jyutping: wan4 tan1 min6; Cantonese Yale: wàhn tān mihn; Pe̍h-ōe-jī: hûn-thun-mī, also called wanton mee or wanton mein) is a noodle dish of Cantonese origin.[1] Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE).[2] The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand.[3][4] The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings.[3] The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.
云吞面（中文：雲吞麵；粤语拼音：wan4 tan1 min6；广东话耶鲁拼音：wàhn tān mihn；白话字：hûn-thun-mī，也称云吞面或云吞面）是一道起源于广东的面食。云吞面在唐代（公元618-907年）被赐名为“云吞”（中文：餛飩；粤语拼音：wan4 tan1）[2]。这道菜在中国南方、香港、印度尼西亚、马来西亚、新加坡和泰国都很受欢迎[3][4]。通常，这道菜包括在热汤中供应的鸡蛋面条，配以绿叶蔬菜和云吞饺子。通常使用的绿叶蔬菜是芥兰，又称芥兰或芥兰菜。另一种饺子，称为水饺（水餃），有时会代替云吞。虾云吞通常被称为香港饺子[3]。云吞中包含虾、鸡肉或猪肉、和青葱，一些厨师还会添加香菇和黑木耳。在印尼，尤其是在北苏门答腊、西加里曼丹和南苏拉威西，云吞面被称为“mie pangsit”（面馅饺）。
