Wonton Noodles — 雲吞麵
Cuisine: Chinese · Origin: Hong Kong
Wonton noodles is a quintessential Cantonese dish featuring thin, springy egg noodles served in a clear broth made from shrimp and pork stock, topped with wontons (small dumplings filled with shrimp and pork). Originating in Hong Kong, this beloved comfort food exemplifies the region's culinary mastery of simplicity and balance. The wontons are typically boiled until they float to the surface, their delicate wrappers yielding to silky fillings. The broth is the soul of the dish—simmered for hours to develop deep umami flavors. Often garnished with bok choy, scallions, and crispy shallots, wonton noodles represents Hong Kong's street food culture and dim sum traditions. The dish's popularity has made it a staple in Chinese restaurants globally, though authentic versions remain most prized in Hong Kong's bustling dai pai dong (open-air food stalls) and traditional noodle shops.
Standard serving: ~380 kcal (1 bowl (400g), estimate)
Wonton noodles became Hong Kong's unofficial national dish during the 1950s-60s economic boom, when street vendors perfected the balance of silky noodles and delicate wontons in fragrant broth—a dish so beloved it's now served in dim sum restaurants worldwide.
Photo by NeoBatfreak (CC BY-SA 4.0), source.
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港式雲吞麵 — 雲吞麵
料理：Chinese · 起源地：Hong Kong
Wonton noodles is a quintessential Cantonese dish featuring thin, springy egg noodles served in a clear broth made from shrimp and pork stock, topped with wontons (small dumplings filled with shrimp and pork). Originating in Hong Kong, this beloved comfort food exemplifies the region's culinary mastery of simplicity and balance. The wontons are typically boiled until they float to the surface, their delicate wrappers yielding to silky fillings. The broth is the soul of the dish—simmered for hours to develop deep umami flavors. Often garnished with bok choy, scallions, and crispy shallots, wonton noodles represents Hong Kong's street food culture and dim sum traditions. The dish's popularity has made it a staple in Chinese restaurants globally, though authentic versions remain most prized in Hong Kong's bustling dai pai dong (open-air food stalls) and traditional noodle shops.
標準份量：約 380 kcal（1碗（400公克），估計值）
在1950年代至1960年代香港經濟蓬勃發展期間，雲吞麵逐漸成為香港的非正式國民美食。當時街邊小販精心調配絲滑的麵條、鮮嫩的雲吞和香濃的湯頭，完美結合出令人垂涎的好滋味。這道深受喜愛的經典菜餚如今已在世界各地的點心餐廳供應。
圖片來源：NeoBatfreak（CC BY-SA 4.0）— 來源