As the saying goes, "there are dumplings in the north and wontons in the south". As a snack in the south of the Yangtze River, wontons have the same status in Jiangsu, Zhejiang and Shanghai as dumplings in the north.

In the Jiangnan area, wontons are divided into large wontons and small wontons. Jiangnan people like to wrap large wontons into ingots, and the filling is not as varied as dumplings, mostly with green vegetables, shepherd's cabbage and meat. The large boiled wontons have a translucent skin with a faint meat filling in the middle. The wonton soup seems to many outsiders to be very bland, with only a few drops of pork or sesame oil, seaweed, chopped green onions, shredded egg skin or dried shreds. In addition, fried with porridge and soaked rice is also a unique way to eat large wontons. On major holidays, many families wrap up large raviolis and set aside some for gifts to neighbors and friends.

Although there is only one word difference between small wontons and large ravioli, they are two completely different things. Wonton picks are the first memory of Shanghainese for small wontons, the master only uses one chopstick to make small wontons, and the action is surprisingly fast, and hundreds can be wrapped in a minute. The small wontons are not focused on the meat filling, which also makes the small wontons look less elaborate. The umami-filled soup and slippery skin are the soul of the little ravioli. In the past, high-quality dim sum shops would use chicken soup to serve wontons, but nowadays, more and more merchants rely on Wang Shouyi or Totole to make fresh food. It's getting harder and harder to get to the original street wontons.

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Address: 101, No. 685, Dingxi Road, Changning District, Shanghai

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