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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Chengdu, Sichuan — a Chengdu street food staple; the crossed-arms fold is distinct from Cantonese wonton folding
II
Description
Chao shou (literally 'crossed arms' — describing the folded wrapper shape): Sichuan's wontons in a chili-sesame sauce. Unlike Cantonese wontons in clear broth, Chengdu chao shou are served in a complex room-temperature sauce of sesame paste, chili oil, garlic, soy, and black vinegar. The wonton skin is slightly thicker than Cantonese, and the filling is simpler — pure seasoned pork.
III
The Thread
—Cantonese wonton in broth (same ingredient, different preparation)
—Shanghainese huntun (similar dumpling, different sauce)
—Korean manduguk (dumpling soup)
IV
Flavour Context
Silky pork wontons, complex sesame-chili sauce, numbing Sichuan pepper — all Sichuan flavour in a compact package
Pillars V — VII
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