The broth can be served plain, but it’s even better with small bunches of seaweed added to it. Han Dynasty DashPass Chinese Restaurant 4.7 5,600+ ratings 5386.3 mi Pricing & Fees More Info 0.00 delivery fee, first order Enter address to see delivery time Group Order Delivery Pickup Get 10 off any order of 100 or more from this store. Shanghainese - Shanghainese wontons are shaped like little purses and come with a light chicken broth. Han Dynasty Profile Neighborhood Map Restaurants Han Dynasty Sichuan chef Han Chiang brings his sensational Chinese cuisine from Philly to the East Village. The filling is usually ground pork, and the ideal sauce has a great balance of hot, sour, salty, and sweet. Sichuan - Rather than being served in a soup, Sichuan wontons are doused with a smoky, garlic-infused chili oil and vinegar sauce that’s so good you can slurp it by itself. The wontons are also simpler, with wrappers that are so thin they resemble crisp paper before boiling. Just the wontons and broth can be filling on their own, but there’s also a noodle soup version, which comes with thin egg noodles that are nice and springy.įujianese - The coastal Chinese province of Fuzhou borders Guangdong (formerly known as Canton), and Fujianese wonton soup is similar to Cantonese wonton soup in incorporating seafood flavors into the broth, with a bit of oyster sauce instead of dried shrimp. The broth should be light with a distinct briny flavor from the dried shrimp used in the simmering. Here is a guide to four distinct styles of wontons around New York City, and the best places to find them.Ĭantonese - Cantonese wontons have thin, translucent skin, and are filled with equal amounts of chopped fresh shrimp and ground pork. Later as an adult, I discovered wontons from other provinces in China that had their own distinct flavors, wrappers, and cooking and serving methods. I developed a sense for which restaurants simmered their broth for the requisite hours, and which relied on MSG as a shortcut. My family would endlessly debate over which place had the most translucent skins or the best shrimp-to-pork ratio in the filling, and which made the most flavorful broth for wonton soup. In southern China and Hong Kong where I lived as a young child, there were a dizzying number of restaurants that specialized in them. EAST VILLAGE // UPPER WEST SIDE // BROOKLYN // Midtown West.

Wontons, whose name means “swallowing clouds” in Cantonese, have been part of my life since I could eat solid foods. But it’s time they get their chance in the spotlight. In the wide world of Chinese dumplings, wontons sometimes struggle to attract the same sort of attention as crispy pan-fried potstickers or xiao long bao.

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