spicy · classic · lunch
红油抄手 · hóng yóu chāo shǒu
Chengdu's take on the humble wonton, elevated by Sichuan's signature red chili oil. The wontons are folded into a 'crossed hands' shape, hence the name 'chaoshou.' Served as a snack or light meal.
Long Chaoshou on Chunxi Road is the most famous, operating since the 1940s. For a spicier version, try the stalls near Sichuan University.
When to Eat It
Year-round
Chili Oil Wontons is available on street corners across Chengdu all year — no seasonal planning needed. Freshness and price stay consistent in every season.
How Easy Is It to Find?
easy
Easy to find — sold at street carts, snack stalls, and casual eateries across the city.
Chaoshou is Chengdu's regional name for wontons, and the name tells a story: it means 'crossed hands,' referring to the way the wrapper is folded — like two arms folded across a chest. The dish was popularized in the 1940s at a restaurant called Long Chaoshou on Chunxi Road, where cooks smothered the delicate pork wontons in a lake of chili oil, Sichuan pepper, garlic, and black vinegar. The combination of silky wrapper and fiery oil was revolutionary.
Best For
When to Skip It
You're very hungry — 10 wontons may not cut it. Order two servings or add noodles.
Editor's Field Note
The black vinegar is the secret — it cuts the chili oil so you can actually taste the pork. Long Chaoshou serves ten per bowl; the right order is one bowl plus a dan dan mian to share, not two bowls of wontons.
Snack Face-Off
麻婆豆腐 · Which one should you order?
| Aspect | Chili Oil Wontons | Mapo Tofu |
|---|---|---|
| Format | 10 wontons in red chili oil — a snack or light meal | A main dish of silken tofu over rice |
| Sauce | Chili oil + black vinegar — bright and sharp | Numbing chili oil — thick, earthy, peppercorn-forward |
| Portion | Self-contained, for one | Built to share with rice and cold drinks |
| Best spot | Long Chaoshou on Chunxi Road | Chen Mapo Tofu on Qingyang Street |
Choose Chili Oil Wontons if…
You want one light, saucy bite that's spicy but balanced by vinegar.
Choose Mapo Tofu if…
You're eating a proper meal with rice and want the classic sharing dish.
Each wonton should be eaten in one bite — they're smaller than standard wontons. Drag it through the chili oil at the bottom of the bowl before eating. The black vinegar cuts the richness and adds a tangy lift. Served as a snack, not a meal; two people sharing an order of 10 wontons is normal. The leftover chili oil at the bottom of the bowl is excellent poured over rice.
Price Range
¥12–25
Best Found In
Chengdu
Hongyou (红油) means red chili oil, and chaoshou (抄手) is the Chengdu word for wontons — literally 'crossed hands,' referring to the way the wrapper is folded so the two corners overlap like arms crossed on a chest. The same dumpling is called huntun in northern China and yuntun in Cantonese regions; only Chengdu smothers it in chili oil, ground Sichuan pepper, minced garlic, and black vinegar as standard.
Yes — every Chengdu shop also serves qingtang chaoshou (清汤抄手, clear-soup wontons) in a light broth, which is what many locals order for children or when they want something mild. You can also ask for 'wei la' (lightly spicy) to get half the oil. That said, the chili oil version is the point of the dish in Chengdu; if you skip it entirely, you are really eating the same wonton found in any Chinese city.
In Chengdu it sits between the two: one order of ten small wontons is a snack or a light lunch, and locals often pair it with dan dan noodles or a cold dish. At around ¥12-25, ordering two different things is cheap enough that you should try chaoshou plus something else — the classic combination is chaoshou with a bowl of dandan noodles for the full Chengdu noodle experience.