Description
Taiwan's famous 'Hongyou Chaoshou (spicy wontons)' tossed in 3x the usual amount, covering the noodles completely, drenched in homemade 'edible chili oil', black vinegar, and scallions.
Restaurants serving Massive Meat Spicy Wonton Noodles
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Meat wontons(massive)
- Chinese noodles
- Homemade chili oil
- Taiwan black vinegar
- Soy sauce
- Garlic
Instructions
- [Authentic Recipe]
- Boil massive (20+) meaty pork wontons (Chaoshou).
- Make sauce at bowl bottom with homemade chili oil (heavy on chili powder sediment), Taiwan black vinegar, soy, sugar, grated garlic.
- Put boiled thin (or flat) noodles in bowl.
- Mountain-heap freshly boiled meat wontons over noodles.
- Top heavily with more chili oil 'powder (Zha)' and scallions.
Learn more Spice, substitutes, tips
Key spices
Homemade chili oil's scorched chili and Sichuan pepper aroma
Substitutes at Japanese supermarkets
Shrimp wontons (Xianxia Chaoshou: yields a more premium taste)
Pairing
Cold soy milk(to soothe heat)
Trivia
[Hardcore] Chaoshou is Sichuan-origin wonton, but Taiwan's strongly features 'black vinegar acidity' and 'sugar sweetness'. Silky wonton skins, meat umami, and homemade chili oil punch combine in inescapable carb x meat violence.
Eating tips & etiquette
[Unique Eating] Tear the wonton skins, thickly coating the noodles in the meat inside and the crunchy chili from the homemade oil, slurping while choking!
Allergen
Pork, Wheat, Soy