At the table
Lift a wonton with a soup spoon, let it cool slightly and eat it with a little broth. Add table condiments only to taste.
The soup and filling can be hot. Wheat and egg are present; other ingredients vary, so ask about specific restrictions.
Broth and toppings vary; some shops use bone broth or dried shrimp. The name does not guarantee wood-fired cooking today.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Broth and toppings vary; some shops use bone broth or dried shrimp. The name does not guarantee wood-fired cooking today.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Mildly salty, porky and savory.
- Chili heat
- Texture
- Silky thin wrappers, tender filling and soft egg ribbons.
- How it’s made
- Small pork wontons are boiled and served in seasoned soup.
Broth and toppings vary; some shops use bone broth or dried shrimp. The name does not guarantee wood-fired cooking today.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
About this regional connection
Shanghai: Shanghai small-wonton tradition; no duplicate of existing large pork-vegetable wontons.
Ask if they have it first
请问你们有柴爿馄饨吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A name from Shanghai’s street stalls
This account describes a tradition or story, rather than an established historical fact.
Chaipan recalls the wood scraps used to heat old mobile wonton stalls. Thin-skinned small wontons remain a familiar Shanghai snack, distinct from the larger pork-and-vegetable wontons.