Wonton-Noodle Soup (Wan Tan Mian / 云吞面)
Hong Kong — evolved from Guangdong wonton tradition
Hong Kong's most iconic noodle dish: thin egg noodles (mian) with several prawn-pork wontons in a clear but intensely savoury broth enriched with dried flounder, dried shrimp, and long-simmered pork bones. The noodles must be springy, slightly alkaline (from lye water or egg), and al dente. The whole is greater than the sum: broth, noodle, and wonton must balance perfectly.