Ingredient Guide

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

	Wanton Wrapper (Cantonese) ........................................................................... A square piece of flat dough made of flour and perhaps food coloring, there are two types, one for wanton soup and the other for deep fried wanton. Usually available in the freezer section.
	Water Chestnut ........................................................................... Flesh should be white. The peeled skin boiled with a little sugar added makes a wonderful cooling tea. Freshly peeled water chestnuts is crunchy and juicy and are often eaten as a fruit. Fresh waterchestnut is glossy and full and hard to the touch. any yellowish part should be discarded. Often covered in mud and need to be thoroughly brushed.
	Water Cress ........................................................................... A popular soup vegetable loved by the Cantonese. It is a vegetable introduced from the West.
	Winter Melon, Candied ........................................................................... Coated with a layer of sugar, candied winter melon is used usually in Chinese desserts. Ready as it is.
	Wolf Berries (Chinese) ........................................................................... Somewhat sourish and sweet like most berries, it contains substance good for the eyes and often used in soup.
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