【文化】QA問答：餛飩在中國被認為是餃子嗎，即使它們通常不含肉並且形狀小而圓？_風聞

【來源龍騰網】

正文原創翻譯：

@AyaShawn

Living in Singapore, professional investorWed

No, wontons are not dumplings

Wonton is the English transliteration of a Chinese word, which is pronounced “Hundun” in Chinese. It is a food wrapped in a thin dough, usually cooked by boiling or frying. Wonton is mainly popular in southern China.

Becuse the skin of wontons is very thin, it requires a very experienced chef to make them and is difficult for ordinary people to complete. So today’s wontons are usually made with factory-prepared thin dough. The dough used for wontons is square, with a side length of about 10CM.

The filling of wontons is relatively simple, usually some kind of meat (pork, beef, shrimp)

Hundun has different names in different parts of China. He is also called Chaoshou and Yuntun and Bianshi. Chinese people think there are subtle differences between them, but as a foreigner, I think they are essentially the same thing.

Dumplings is not a Chinese word, but an English word. It has no exact corresponding vocabulary in Chinese. There is a food called “Chinese dumplings” and its Chinese name is “Jiaozi”

Jiaozi is similar to wontons, but also different. Dumplings are mainly a food from northern China. They use thicker dough and can be made by hand by ordinary people.

Jiaozi wrappers are usually round

The methods of cooking jiaozi mainly include boiling, steaming and frying.

The fillings of Jiaozi are more complicated. The fillings of dumplings are usually a mixture of vegetables and meat. At least I have seen more than 20 kinds of fillings, and people are still creating more types.

If you’re on a diet, the better of the two foods for you is ravioli, which contains less flour, which means fewer carbs and fewer calories.

不，餛飩不是餃子

wontons是漢字的英語音譯，中文發音是“Hundun”。它是一種用薄面皮包裹的食物，通常用水煮或油炸。餛飩主要流行於中國南方。

由於餛飩的皮非常薄，需要非常有經驗的廚師才能製作，對普通人來説很難完成。因此，如今的雲吞通常是用工廠預先準備的薄面皮製成的。用於餛飩的麪皮是方形的，邊長約為10釐米。

餛飩的餡料相對簡單，通常是一些肉類（豬肉、牛肉、蝦）

在中國的不同地區，餛飩有不同的名稱。他也被稱為抄手、雲吞和扁食。中國人認為它們之間存在細微差別，但作為外國人，我認為它們本質上是相同的東西。

“Dumpling”不是中文單詞，而是英文單詞。在中文中沒有確切對應的詞彙。有一種食物叫做“Chinese dumplings”，它的中文名字是“Jiaozi”。

餃子類似於餛飩，但也有所不同。餃子主要是中國北方的食物。它們使用更厚的麪皮，普通人可以手工製作。

餃子的皮通常是圓的。

餃子的烹飪方法主要包括水煮、蒸和煎。

餃子的餡料更加複雜。餃子的餡料通常是蔬菜和肉的混合物。至少我見過20多種餡料，人們仍在創造更多類型。

如果你在節食，那麼對你來説更好的食物是餛飩，因為它含有更少的麪粉，這意味着更少的碳水化合物和更少的卡路里。

評論翻譯

@Shun Bot

Because the skin of wontons is very thin, it requires a very experienced chef to make them and is difficult for ordinary people to complete.

It’s really not. I made plenty of them as a kid. Fun family activity.

Sometimes we’d even make the skins by hand, but usually we’d buy them from the store.

This was back in the 1990s when Chinese supermarkets in the US only sold frozen wonton that were made in the Cantonese style. So our family had to make our own in the proper Northern style, as God had intended.

因為餛飩的皮非常薄，需要非常有經驗的廚師才能製作，對普通人來説很難完成。

實際上並不是這樣。我小時候做過很多。是一個有趣的家庭活動。

有時我們甚至會手工製作皮，但通常我們會從商店購買。

這是在1990年代，當時美國的中式超市只賣廣東風味的冷凍雲吞。所以我們家必須按照正確的北方風格做我們自己的雲吞，正如上帝所願。

@Michael Chan

“Wanton” or “wonton” is actually a transliteration from Cantonese. Huntun is the Mandarin pronunciation of the word.

“Wanton”或“wonton”實際上是來自於廣東話的音譯。Huntun是這個詞的普通話發音。

@Yap You Wai

after a while I prefer the term “one-ton”

過了一段時間，我更喜歡“one-ton”這個術語

@Stephen Yim

Oh please, don’t compare wonton with ravioli!! Ravioli for westerners who can’t cook.

哦，請別把雲吞和意大利餃子相比！！意大利餃子是給不會做飯的西方人吃的。

@Evan Mao

The questioner got it completely backwards. Wonton fillings are tiny, but practically all meat with some ginger and green onions. Wontons are usually served as a soup or with noodles as one part of a meal, with greens.

Jiaozi fillings are usually half meat and half veg, and meant to be a complete meal in and of itself. That’s also why the dough is thicker, and al dente like pasta.

Cantonese wontons are usually made with alkali-treated dough, much like Cantonese noodles. The colour is yellowish, and the folding style is more like a simple pinch, resulting in s sack like appearance.

Shanghai style wontons are usually made with untreated dough, wrapped windmill style. Bucking the usual trend for wontons, the filling often includes shepherds purse, and not just pork.

提問者完全弄反了。餛飩的餡料很少，但幾乎全部是肉，加一些姜和葱。餛飩通常作為一餐的一部分，與麪條一起或者做成湯，搭配蔬菜。

餃子的餡料通常是半肉半菜，意圖成為一頓完整的飯。這也是為什麼餃子的麪皮更厚，而且像意大利麪條一樣有嚼勁。

廣東風味的餛飩通常是用鹼水處理過的麪糰做的，就像廣東面條一樣。顏色呈黃色，摺疊風格更像是簡單的捏合，看起來像一個袋子。

上海風味的餛飩通常是用未經處理的麪糰做成的，包成風車的樣子。與通常的趨勢相反，餡料通常包括蔬菜，而不僅僅是豬肉。

@KK Ang

I once had a funny encounter at a stall opened by a Chinese mainlander in Singapore. I ordered 紅油抄手for my wife and myself and tried to order chaoshou(抄手) without chilli oil but in soup. The stall owner added after some descxtion from me : you want wanton ( 雲吞）correct??? Ok , it is essentially the same thing….

我曾經在新加坡一箇中國大陸人開的攤位上遇到過一個有趣的經歷。我為我妻子和我自己點了紅油抄手，然後試圖點清湯抄手（不要辣椒油，改成湯）。攤主在我描述了一番後補充道：你是想要雲吞（wonton）吧？對嗎？好的，他們本質上是一樣的….

@Tinh Lam

Initially, the person who made wontons wanted to make dumplings. But they didn’t leave out the baking powder and the cake wasn’t spongy. They then tried to put out the fire by calling it wonton.

The wontons tasted terrible and it was a worse version of dumplings.

最初，做雲吞的人想要做餃子。但他們沒有放發酵粉，所以麪粉沒有發起來。然後他們試圖挽救，稱之為雲吞。

雲吞的味道很糟糕，是餃子的糟糕版本。