Long Chaoshou: Chengdu’s Iconic Sichuan Wonton

Long Chaoshou (龙抄手) is one of the most famous traditional snacks from Chengdu, the capital of Sichuan Province in China. Known locally as chaoshou, this dish is Sichuan’s version of the Chinese wonton (called huntun in other parts of China). In different regions, it goes by various names: baomian in Dazhou, yuntun in Guangzhou, and qingtang in Jiangxi.

A Taste of History: Over 80 Years of Flavor

The original Long Chaoshou restaurant opened in 1941 at Yuelai Chang in Chengdu. It later moved to Xinji Chang in the 1950s and finally settled on Chunxi Road South in the 1960s, where it remains a popular destination today. With more than 80 years of culinary heritage, Long Chaoshou has become a symbol of authentic Sichuan cuisine.

What Makes Long Chaoshou Special?

This beloved dish features:

• Thin, delicate wheat wrappers
• Savory pork filling seasoned with ginger, garlic, and Sichuan spices
• Boiled to perfection and served in a fragrant broth
• Topped with Sichuan red chili oil (hongyou), vinegar, soy sauce, and aromatic garnishes

The result? Silky wontons in a mildly spicy, richly aromatic soup that captures the bold flavors Sichuan is famous for.

Wontons Around the World

Wontons have been part of Chinese food culture for over 2,000 years. While typically boiled, they can also be pan-fried or deep-fried, offering a variety of textures and regional styles. From clear broths in the north to spicy red oil versions in Sichuan, wontons are enjoyed across China and increasingly around the globe.

Why Visit Long Chaoshou in Chengdu?

If you’re exploring Chengdu food or diving into Sichuan cuisine, Long Chaoshou is a must-try. It’s not just a meal—it’s a taste of history, culture, and the vibrant street food scene that makes Chengdu a UNESCO City of Gastronomy.