One of the greatest Cantonese dishes is the classic Wonton Noodle. It’s amazing how many restaurants can offer this exact bowl of noodles, but have the taste be so different from one restaurant to the next. What is the secret? Is it the broth? The elasticity of the noodle? What exactly makes a Wonton? Well… I’m no chef, but here’s a pretty picture. I mixed some red vinegar in with the broth, hence the color.
