Fish skin horn is a famous traditional snack in Shunde, Guangdong. It is very famous in South Guangdong and has gone through a long evolution process. Lingnan snack wonton is said to have evolved from wonton, but its shape and eating method are slightly different. The characteristics of fish skin horns are white, tender and smooth, and they will not rot after long cooking. With fish and shrimp, it is fragrant and delicious. Dry steaming, deep frying and soup making are all delicious. It's not jiaozi, but it's better than jiaozi.

Wonton has a thick skin and less meat, while wonton has a thin skin and more meat. In the way of eating, wonton rarely mixes noodles, but wonton often mixes noodles to eat, which is called wonton noodles. Wonton skin is as thin as paper (in the old days 1 dough had 32 skins), and the texture of the stuffing was clearly visible after wrapping, so it was called "glass wonton". Wonton is thin-skinned, and the defeat is thin-skinned. Its disadvantage is that it will rot if the heat is slightly over the skin. In view of this, Feng Buji of Daliang, Shunde changed the old shop in Wonton Noodles into fish skin instead of rice skin, and introduced a smooth and boiling-resistant fish skin wonton. Later, its shape was changed to a flat semicircle, showing a powder angle, so the fish skin angle came out. Because it is slightly like jiaozi in the north, it is also called fish skin dumplings. Fish skin horn gradually changed to machine box, and parted ways with noodles.