Zhaojiaguan Wontons

Zhaojiaguan Wontons

　　Zhaojiaguan Wontons enjoyed a stellar reputation across the city during the 20 years from their founding in 1936 to the nationalization of private businesses in 1956. The Zhao family ran the wonton shop with five members—elders and juniors alike. As a family-operated business with no concerns for wages or profit margins, they made wontons purely to support the household. As a result, their wontons were of high quality, generous in portion, affordable, and excellent value for money.

　　The dough for Zhaojiaguan Wontons was made entirely from refined white flour. The filling was made with lean meat that had been cooked, mixed with the clear broth used to boil the meat along with medicinal seasonings, and then seasoned with scallions, garlic, ginger, and monosodium glutamate. In winter and spring, tender chopped leeks were also added. This combination resulted in a filling that was tender, fresh, and flavorful. Once the filling was prepared, the kneaded dough was rolled thin and cut into small triangular or diamond-shaped pieces. The filling was then wrapped inside to form wontons shaped like cat ears. The broth for the wontons was also carefully prepared, containing seaweed, shrimp, and the clear broth, resulting in a delicious and fragrant taste. Everyone who dined at Zhaojiaguan Wonton Shop spoke highly of it. As a result, this small wonton shop was always bustling with customers, day in and day out.