Erxianju Wontons

Erxianju Wontons

　　Chengde is rich in buckwheat production. The Chronicles of Chengde Prefecture records: "Buckwheat thrives especially well in mountain fields. The Guang Qun Fang Pu states: 'Northern people consume it daily as a staple, and farmers rely on it to get through winter'." This shows that at the time, farmers in the north and around Chengde primarily used buckwheat as their main grain crop. The Song Dynasty poet Lu You also wrote: "Buckwheat spreads endlessly along the mountain paths, bean pods densely dotting the fences," vividly describing the abundance of buckwheat. Made from buckwheat flour, Wontons (Wan Tuo) are a traditional and distinctive snack from Chengde, with a history of over 200 years. They are known for being nutritious, tangy, spicy, delicious, smooth yet chewy — an affordable and popular delicacy that offers a unique flavor and stimulates the appetite. During the Qianlong era, when the emperor visited Rehe, the imperial concubines and palace maids learned from the young eunuchs that these wontons called "Wan Tuo" from the Erxianju area were incredibly tasty, and asked the eunuchs to buy some. To please the concubines, the vendors packed the wontons in elegant boxes and sold them in the Mountain Resort, which also elevated the status of the wontons.

　　Among the vendors in the Erxianju area, the best-known maker of wontons is Wang Lao San, nicknamed the "Wonton King." Since the late Qing Dynasty, he made a living by making wontons. His wontons were made with carefully selected ingredients, using innovative techniques, perfectly cooked, and served in refined cookware. During the Republic of China period, he was once invited to the Residency of Rehe Governor-General Tang Yulin to exclusively teach the art of making wontons. After his death, the craft was passed down to his descendants. Even today, Erxianju’s wontons remain highly popular among both domestic and international tourists. The ingredients for wontons include buckwheat flour, mung bean powder, five-spice powder, prickly ash powder, and an appropriate amount of pig's blood. The making of wontons involves three steps: dough mixing, boiling, and shaping. When eating, drizzle the fried wontons with sesame paste, garlic juice, vinegar, soy sauce, and sesame oil, then enjoy them with a small fork — the taste is absolutely delightful.