Comments on: Wonton Soup (馄饨汤)

By: Wei Guo

Wei Guo — Sun, 03 May 2026 15:04:20 +0000

In reply to Stephen Ralph. How lovely it is to enjoy wontons in a caravan! Thanks for trying my recipe Stephen.

By: Stephen Ralph

Stephen Ralph — Sat, 18 Apr 2026 17:24:15 +0000

Did not have the proper equipment only had a bottle to roll the wontons out a little thick my fault all the rest was very good it was Easter and away in the caravan will make again

By: Wei Guo

Wei Guo — Thu, 09 Apr 2026 11:50:40 +0000

In reply to brenda jardine. Hi Brenda and Kent! I do have a recipe for Shrimp with Lobster Sauce, but its sauce is light-colored.

By: brenda jardine

brenda jardine — Sun, 29 Mar 2026 18:22:55 +0000

Love your cooking. Do you have a Shrimp and Lobster Sauce recipe {DARK SAUCE} like we have here in Bew England? Thank You Kent and Brenda Jardine.

By: Wei Guo

Wei Guo — Wed, 23 Apr 2025 07:45:14 +0000

In reply to Ellie. You’re absolutely right – Western and Asian chicken broths have different flavor profiles, and it can make a big difference in the final dish. (I’ve removed the link you included, as external links aren’t allowed in the comments. Hope you understand, and thanks for sharing your thoughts!)

By: Ellie

Ellie — Sat, 19 Apr 2025 16:48:47 +0000

In reply to Wei Guo.

YES! I just found out that the broth I use is wrong type for Asian inspired foods.
Western type broth/stock is very different from Asian broth/stock.

By: Wei Guo

Wei Guo — Sat, 12 Apr 2025 11:58:42 +0000

In reply to Imelda. Hope you'll enjoy making it!

By: Imelda

Imelda — Fri, 11 Apr 2025 13:34:34 +0000

Looks yummy. Love it. Thanks for sharing

By: Wei Guo

Wei Guo — Wed, 26 Mar 2025 14:43:50 +0000

In reply to Ellie. Thanks for the kind words! I’m thrilled the filling worked out for you! For chicken broth, using bones and skin-on cuts along with ginger and scallions really boosts the flavor. Happy cooking!

By: Ellie

Ellie — Wed, 26 Mar 2025 05:51:49 +0000

Thank you very much for the tutorial. I tried many times to make fillings (internet is full of them!), but somehow, it never turned out. Something was lacking but I didn’t know what!
This filling, for the first time ever, tasted just the way I like. It’s a keeper! I am trilled!
I do have a little problem with making broth to taste good. It always works out for soups other than Asian. Can’t figure out why. Perhaps chickens are too lean anymore? Either way, thank you again! AWESOME!
Love your website!