Jiaozi, wonton and potstickers are each wrapped differently. Shrimp Wonton Noodle of Ouchengji is famous. Wonton wrappers in the broth serve as the noodles in the dish. Beef balls are commonly mixed in with wonton noodles and other fish ball noodles. Piping hot bouillon is then scooped into the bowl, on top of the wonton noodles. Another type of dumpling known as "shui jiao" is sometimes served in place of wonton. In Indonesia wonton noodles are called mie pangsit. Some modern-day cooks use frozen dough sheets or wonton wrappers. The dough for the jiaozi and wonton wrappers also consist of different ingredients. Ningbo Wonton has two types, steamed Wonton and Wonton soup. In the past, there was an old saying that "Dong Zhi wonton Xia Zhi noodle". There are three distinct types of wonton noodle dishes found in the country. Other noodle-based foods such as the chowmein, thenthuk, fakthu, gyathuk and wonton are available. Hart has recreated such recipes as the precursors of lasagna, croissants, burgers, and wonton soup. Similar dishes in China are the jiaozi or wonton.