Yuanbao Wontons

Last updated 2026-11-09 — The yuanbao wontons of old Beijing got their name from their resemblance to ancient Chinese gold ingots. Before 1950, the "Wonton Hou" at Donghuamen in Beijing was renowned for making small wontons with the utmost care and enjoyed great fame. It originated as a snack favored by the Manchu people. As recorded in *Miscellaneous Poems on the Capital*: “The wontons are made with flavor surpassing the ordinary, their filling melts with spring chives, delighting the taste upon the first bite.” There were different grades of fillings—the high-grade ones used roast duck, winter bamboo shoots, chicken breast, and peas, while the common ones used pork and chives. Wontons are a traditional Chinese food originating from northern China. The *Fangyan* (Dialects), written by Yang Xiong of the Western Han Dynasty, mentions: “Flatbreads are called 'tun' (dumplings).” Wontons are a type of flatbread, distinguished by the filling inside, and are eaten after being steamed or boiled. When cooked in soup, they are called “soup pancakes.” Ancient Chinese believed these were sealed buns without any openings, hence the name “hundun” (chaos). According to Chinese character formation rules, it later became known as “wonton.” At that time, wontons and boiled dumplings were not differentiated.