Long wontons 龙抄手
Long wontons is featured among the local specialties of Chengdu and Sichuan.
Thin wheat wrappers enclose a tender pork filling, served in clear broth or a red-chili dressing. Order the clear-broth version at Chengdu snack restaurants if you want a milder bowl.
How it is made
Thin wheat wrappers enclose a tender pork filling and are folded into wontons, then boiled. They are served in a light broth or dressed with chili oil and seasonings.
Flavour & texture
The wrapper is silky and delicate around juicy mince, while the clear version is mild and the red-oil version more aromatic and spicy.
Local roots & traditions
Long chaoshou is a named Chengdu snack tradition, and chaoshou is the local word used for this wonton form.
How to order Long wontons
Choose clear broth or red oil before ordering and eat while the skins remain tender.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Zhong dumplings 钟水饺 →
Small pork-filled dumplings are boiled and dressed with sweetened soy sauce, chili oil and garlic. The sauce is a defining part of the dish rather than an optional splash of plain soy. The wrapper is tender, the filling savory, and the dressing balances sweetness, heat and fresh garlic.
Twice-cooked pork 回锅肉 →
Pork is first simmered, cooled enough to slice and returned to the wok with chili-bean paste and aromatics. Garlic shoots or leeks are common partners, though cuts and vegetables vary. The slices develop browned edges while retaining soft fat, with a savory fermented-bean aroma and gentle-to-strong heat.
Questions before you order
What name should I show when ordering?
Show 龙抄手 for Long wontons. Choose clear broth or red oil before ordering and eat while the skins remain tender.
