ravioli

Nanjing wontons are worthy of the name of snacks, and their size is the size of a lychee, and the satiety they bring is very limited. Local wontons are also known as firewood wontons, which is the result of the old appellation still in use today: in the past, firewood was lit and sold as a burden, and the soup base was indescribably exquisite, and many of them were made of boiling water to brew ingredients. Now this situation has changed greatly, and fresh bone broth has long since entered the wonton shop. The wontons are still small, with loose fillings and thin skins, which even look a little ethereal in the soup.

Nanjing's wontons retain the lightness of the past, and even the wonton partner, soft-boiled eggs, is also original, and the addition of chili oil has become the consensus of some diners. There are also shops that sell pot rice and fritters, which enrich the taste and can also increase satiety.

While it's a common street food, some eateries are outstanding. Nanhu duck blood wonton starts with duck rack soup, which is unique, its taste is mellow, and the flavor is fresh and fragrant. Wangjia Wonton and Anqing Firewood Wonton have a slight Anqing characteristic, their fillings are relatively firm, and the latter soup occasionally has a faint chai fragrance, which is very exquisite. Daxi Wonton is a veritable old restaurant in the market, the store has no menu, there are three kinds of soup flavors: original, three fresh, and duck blood, and its production has no shortcomings, and even the chili oil is also outstanding.