What are common mistakes when making Wonton and noodle soup assembly (Chinese)?

Question

Accepted Answer

Using regular egg noodles without kansui — the alkaline component provides the distinctive chew and yellow colour. Over-cooking the noodles — they should be barely cooked, almost al dente, as they continue softening in the hot broth. Making the broth heavy or murky — Hong Kong wonton noodle broth is elegant and clear, not thick like ramen. Making wontons too large — they should be small enough to eat in one bite. Over-filling wontons — the thin skin tears.