Wontons Served with Broth on the Side

Wontons Served with Broth on the Side

　　Chongqing’s wontons served with broth on the side are a quintessential traditional dish of the city. The term “served with broth on the side” refers to the method where cooked wontons are placed in a bowl, hot broth is poured over them, and then a small bowl of condiments is served alongside. This unique snack has truly become part of the daily life of Chongqing residents—just as much as Chongqing noodles—so much so that going a day without it feels like ages. It is famous for its unique serving style: the wontons are picked up from the broth and dipped into a separate small bowl of seasonings before eating, reminiscent of crossing a bridge—hence the name. Its characteristics include tender texture and refreshing taste, which can be customized according to personal preference, offering a variety of flavors.

　　How to Make Wontons Served with Broth on the Side

　　Ingredients: Pork (half lean, half fat), eggs.

　　Seasonings: Purified water, soy sauce, sugar, pepper, salt, ginger juice, chopped scallions, sesame oil, chicken essence.

　　Method:

　　1. Mince the pork, add the eggs and all seasonings except purified water, and mix well.

　　2. Add an appropriate amount of purified water (you can add a bit more), and stir the pork vigorously in one direction with chopsticks until the meat absorbs all the moisture and becomes slightly fluffy. (There should be no excess water left in the meat mixture after stirring.)

　　3. Wrap the mixture into wonton shapes resembling ingots. (Note: The wrapping method for wontons is different from that for dumplings—see diagram.)

　　4. Boil the wontons in a pot until cooked, then they’re ready to serve.

　　The most crucial part is the dipping sauce for the wontons served with broth on the side.

　　Authentic chili oil dipping sauce:

　　Seasonings: Soy sauce, vinegar, a little sesame oil, chicken essence, fried chili oil, ground Sichuan peppercorn, roasted sesame seeds, chopped scallions.