Wonton varieties differ from region to region—explore the wanton world of the famous Chinese snack
In the autobiography Six Records of a Floating Life (《浮生六记》) written by Shen Fu in the Qing dynasty (1616 – 1911), he shares lovely memories of his wife Yun Niang. Yun is full of fresh ideas, from pouring tea into lotus buds to absorb the fragrance, to picking moss-covered rocks to create a rock garden at home. When Shen plans a spring outing with his friends, Yun suggests bringing along a wonton seller so he could supply them with tasty wontons while on the road.
Wang Lin is a contributing writer at The World of Chinese who aspires to tell fresh stories about life, arts and culture in China—no prejudice, no clichés. Her writing has appeared on Nikkei Asia, the South China Morning Post, RADII, and elsewhere. She was born in Ningbo, a bustling port known for its dumplings and seafood.
