Noodle · Simmered
Yuntun Mian (Wonton Noodles)
Photo via Pexels/Unsplash — free for commercial use
The broth's savory depth traditionally comes from dried flounder, not chicken or pork bones — an old Cantonese trick for clear, umami soup.
Thin egg noodles are blanched for only seconds to keep them springy, then served in a clear broth alongside plump pork-and-shrimp wontons and Chinese broccoli.
Why it's made this way: The dish spread widely during and after World War II as people migrated between Guangdong and Hong Kong.
Roughly what's in it
420kcal
20gprotein
55gcarbs
12gfat
Estimated per typical street-vendor portion — not lab-tested.
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Youtiao (Fried Dough Stick)
Tanghulu (Candied Hawthorn Skewers)
Malatang (Self-Serve Spicy Broth)
Beibingyang (北冰洋) Orange Soda
Part of World of Street Food — 690 dishes from 118 countries.
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