Wonton Noodles with Shrimp

Wonton Noodles with Shrimp

　　Wonton Noodles with Shrimp

　　In the early years of the Republic of China, it was popular in the Xiguan area of Guangzhou to sell wontons from mobile noodle stalls, with “Chi Kee” being the most famous. The vendor would walk along the granite-paved streets with the noodle stall on his shoulder, tapping bamboo clappers as he went, calling out, “Dadada,” “Wonton noodles, such beautiful bamboo-pressed wonton noodles!” to attract customers. The wontons had thin wrappers and generous fillings, crafted with great care and packed with ingredients such as pork, fresh eggs, and shrimp. The broth for the noodles was made with great attention—since MSG wasn’t available at the time, it was brewed using pork bones, shrimp roe, and dried bighead carp. The noodles were made from fresh eggs, with half a pound of eggs added to every pound of flour, resulting in a delicious, fragrant, smooth, and springy texture.