The wontons in Sichuan (known locally as choushou) aren’t known for their delicate skins or flavorful fillings, but rather the sauce they come served in. Can you guess what it is? Yup: roasted chili oil, black vinegar, and garlic.




Sweet and savory. Slippery and slick. Juicy and tender. Hot and sour. Garlicky. So. Freaking. Good. These are all words that should enter your head as you slide back a bowl of suanla chaoshou, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil. It’s the sauce that brings on the contrasts with its almost overly intense flavor, thanks to sweet Chinkiang vinegar, soy sauce, and plenty of chili oil with crunchy bits of fried dried chilies.

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Retrieved from: Serious Eats