Cheng’s Wontons

Cheng’s Wontons

　　Cheng’s Wontons are a famous local snack first created in the 1930s by Cheng Hongshun from Wenjiang. They were once well-known for their “Dandan Wontons” across nearby counties. After the liberation, they received attention and care from the people's government, which even presented a plaque inscribed with the full name “Cheng’s Wontons.” Their unique cooking technique is recorded in the book *Wenjiang Cuisine*. The wonton wrappers are made from premium flour mixed with eggs, resulting in a shiny texture. The filling is made from pork leg meat (70% lean, 30% fat), minced until fine and free of sinew, then mixed with seasonings such as dried shrimp (金钩), fermented glutinous rice (醪糟), and pepper. This mixture is briefly steamed, then taken out to cool and finely chopped. Finely diced pears and scallion whites are added afterward. The broth is prepared by first cracking pork bones and placing them at the bottom of the pot, then adding a whole hen, pig trotters, pork belly, and pork knuckles. Enough water is poured in, brought to a rolling boil over high heat, then simmered gently for a long time until it turns a milky white. The resulting wontons are tender and melt-in-your-mouth, with a delicious and uniquely flavorful broth.