Chengdu, Sichuan — a Chengdu street food staple; the crossed-arms fold is distinct from Cantonese wonton folding
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.
Silky pork wontons, complex sesame-chili sauce, numbing Sichuan pepper — all Sichuan flavour in a compact package
{"The wrapper fold creates a pocket that holds sauce — the 'crossed arms' shape is functional","Sauce is complex: sesame paste, chili oil, garlic-soy, vinegar — must balance all elements","Served at room temperature or slightly warm — not piping hot like Cantonese wonton soup","Filling: simple seasoned minced pork — the sauce is the star"}
{"Garlic is raw in the sauce — it should be freshly pressed for maximum sharpness","Chao shou can also be served in a clear broth (hong tang chao shou) — red soup version","A sprinkle of Sichuan pepper powder at the end adds the ma element"}
{"Using Cantonese wonton wrappers — too thin; chao shou uses a slightly thicker wrapper","Serving the sauce too cold — the chili oil should be at least room temperature to flow properly","Over-filling — the pocket should close easily"}
The Food of Sichuan — Fuchsia Dunlop