About: Wonton noodles

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Wonton noodles (Chinese: 雲吞麵; Cantonese Yale: wàhn tān mihn, also called wanton mee or wanton mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún (餛飩), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. 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. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In

Attributes	Values
rdf:type	Thing Food yago:WikicatChineseNoodles yago:WikicatMalaysianNoodles yago:WikicatSingaporeanNoodles yago:Food100021265 yago:Food107555863 yago:Matter100020827 yago:Noodle107699584 yago:Pasta107698915 yago:PhysicalEntity100001930 yago:WikicatHongKongNoodles Food yago:Solid115046900 yago:Substance100020090
rdfs:label	Γιουντουνμιάν (el) Wanton mee (es) 완탄민 (ko) ワンタン麺 (ja) Wonton noodles (en) 餛飩麵 (zh)
rdfs:comment	Το Γιουντουνμιάν (κινεζικά: 雲吞麵) είναι δημοφιλές και παραδοσιακό Κινέζικο πιάτο. Είναι ιδιαίτερα διαδεδομένο στο Χονγκ Κονγκ, το Κουανγκτούνγκ και ορισμένες χώρες της νοτιοανατολικής Ασίας όπως η Σιγκαπούρη. Το Γιουντουνμιάν παρασκευάζεται με νουντλ, και τα ζυμαρικά γιουντούν περιέχουν χοιρινό, μύκητες, κρεμμύδια και ούτω καθεξής. (el) 완탕면(중국어 정체자: 雲吞麪, 월병: wan4 tan1 min6) 또는 훈툰몐(중국어 간체자: 馄饨面, 정체자: 餛飩麵, 병음: húntún miàn)은 광둥의 국수 요리 중 하나이다. 광저우, 홍콩, 싱가포르, 말레이시아, 태국에서 특히 유명하다. 보통 따뜻한 국물에 가이란 같은 잎채소와 새우·닭고기·돼지고기 따위로 채워진 완탄을 고명으로 얹어서 만든다. (ko) ワンタン麺（ワンタンメン、中国語: 雲吞麵、饂飩麵）は、中国南部の麺料理の一つで、今は世界各地でも食べられている中華料理である。香港、シンガポール、マレーシアのものがとくに有名で、広東のものは麺にワンタン（雲呑）、熱いスープおよび葉菜類などが添えられており、普段は葉菜類として芥蘭が使われる。ワンタンにはエビ、鶏肉、豚肉のいずれかとネギ、製法によってはキノコが加えられる。英語でしばしばワンタン・ミー (Wanton Mee) と呼ばれるが、「ミー」の音は「麺」の客家語であり、広東語では「ワンタンミン」と呼ばれる。しばしばワンタンの代わりに水餃子が入れられ、餃子麺と称される。日本のワンタン麺は、通常のラーメンの具としてワンタンを加えたものである。 (ja) 雲吞麵，或叫做餛飩麵（福建和臺灣等地又稱扁食麵），是一種在廣東的代表麵食之一，香港亦十分普遍。雲吞麵是以煮熟的雲吞和蛋麵製成。 (zh) Wanton mee o también wantan mee (chino: 云吞面) es una especialidad culinaria de la cocina cantonesa elaborada con fideo que es muy popular en Hong Kong, Malasia y Singapur. El plato es servido en una especie de sopa caliente o humedecido en salsa de soja o salsa de ostras, aliñado con verduras (preferiblemente aquellas que poseen hojas verdes), (rodajas de carne de cerdo asado), y junto con el wanton en un cuenco separado. Los tipos de verduras con hojas verdes empleados son: el conocido también como . Hay varias versiones de este plato, la versión de Hong Kong que usa gambas y no incluye char siu dentro del bol de fideos. A veces se añade en lugar del wonton otro tipo de masa conocido como shui gao y suele contener en su interior gambas, carne, cebollas de primavera con alguna añadidura d (es) Wonton noodles (Chinese: 雲吞麵; Cantonese Yale: wàhn tān mihn, also called wanton mee or wanton mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún (餛飩), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. 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. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In (en)
foaf:name	Wonton noodles (en)
name	Wonton noodles (en)
foaf:depiction
dc:type	Main course
dcterms:subject	Hong Kong noodle dishes Cantonese cuisine Chinese noodle dishes Malaysian noodle dishes Singaporean noodle dishes Noodle soups
Wikipage page ID	47840548 (xsd:integer)
Wikipage revision ID	1122356697 (xsd:integer)
Link from a Wikipage to another Wikipage	Cantonese cuisine Hong Kong noodle dishes Prawns Sarawak Mushroom Pancit Molo Cantonese cuisine Chinese noodle dishes Hong Kong Johor Penang Perak Mung bean List of noodle dishes Bouillon (broth) Mì Malacca Malaysia Singapore Chicken (food) Pork Auricularia auricula-judae West Kalimantan List of Chinese dishes List of Chinese soups Lo mein Al dente Malaysian noodle dishes Singaporean noodle dishes Broth Noodle Noodles North Sumatra Oyster sauce Pahang Flounder Flour Garlic chives Main course Prawn Guangdong Tang dynasty Thailand Noodle soups Char siu Chef China Jiaozi Blanching (cooking) Egging Philippines South Sulawesi Spring onion Indonesia Selangor Wonton Mami soup Shrimp

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