The secret to great wonton noodles

If you've ever had Chinese food, chances are you've tried wonton before. Perhaps you slurped them from a savory soup, or enjoyed them deep-fried and drowned in chili oil. These little dumplings are so versatile you'll find dozens of recipes for them, yet in Guangzhou, one version reigns supreme: Wonton noodles.

But in a city that's famous for food, how do you make your wonton noodles stand out?

The secret is two-fold: First, the broth must be without equal. Most shops provide additional servings of soup for free, but restaurants that've spent hours cooking their stock always charge for extra portions. When done right the broth should be rich, yet light and refreshing; savory with a hint of the sea, and positively swimming with umami.

And then there are the noodles. The best chefs mix fresh duck eggs into their dough, which make the noodles so al dente they verge on being undercooked.

However, when you combine the soft, slippery texture of the wontons with the umami richness of the soup, and the bouncy, yet firm bite of the egg noodles, you'll know for sure you've found the perfect recipe.