Wonton has always been our favorite Chinese snack. There are countless types and forms of wonton in China from the south to the north. Especially in the south, Wontons even in neighboring cities are very different.

This time traveling in Shanghai, we couldn’t help looking for wontons everywhere.

Shanghai’s wontons are divided into two categories: large wonton and small wonton. As the name implies, the two are different in size, and mainly refers to the size of the meat stuffing.

The meat stuffing as big as dumplings is a ‘big wonton’; the meat stuffing of a ‘small wonton’ is as a nail cap or the head of a matchstick. In addition, the large wonton should be Yuanbao-shaped, while the small wonton is the most authentic goldfish-shaped, regardless of the size of the meat stuffing.

For the deliciousness, whether large or small wontons, the skin should be thin and made with alkaline dough. The soup for boiling wontons can be various: lard, bone broth, chicken soup, soy sauce….

We found two nice wonton restaurants during this three-day stop in Shanghai.

That day, when we were citywalking on Luban Road, a kitten sitting in the corner of the wall attracted us. We stopped to play with it. It lied with its belly up in front of us, then ran into the fence disappearing.

We looked up and found where the kitten had rested turned out to be a small restaurant called ‘Little Ping Pong Wonton’.

‘Listen to the kitten, let’s have lunch here.’ The meals provided in it were a limited few, mainly wontons and casseroles. There were only two middle-aged women busy in the kitchen. It was so warm and comfortable just like a neighborhood canteen.

We ordered a signature ping-pong wonton, a single casserole, and a set of deep-fried pork chop.

The meat stuffing of the Ping-pong small wonton is very like the size of a ping-pong ball, and also as elastic as ping-pong ball, which is cute and delicious;

There are also small wontons in the casserole, and there are all kinds of tofu we like, vermicelli and Shanghai green, which make up the iconic taste of traditional Shanghai.

As for the fried pork chops, they are crispy outside and tender inside, paired with the vinegar, sour and sweet, which perfectly balances the greasy pork chops.

We used to like to eat wontons at another old brand on Huaihai Road called Shengxing Tangyuan. Because of the recent hit movie ‘Shanghai Wonton’, there are too many people thronged in. We had to give up this time. But accidentally we found another good choice, also an old name ‘Feng Yu’ on Nanchang Road.

Unlike Shengxing Tangyuan which had too many tourists, Feng Yu actually attracted more local elders. Followed with 2-3 local elderly people, we went in.

Sitting there waiting for our meal, we quietly eavesdropped on two old ladies chatting at the next table. They just bought dim sum from the desserts store at the opposite of the street. They seemed to visit this restaurant regularly every time after shopping together.

We ordered a bowl of vegetable meat wonton and a bowl of scallion soy sauce noodles.

This vegetable meat wonton belongs to the ‘big wonton’. It is Yuanbao-shaped, with a thin skin and a large filling. The unique fragrance of Jicai, a wild vegetable specially found in the middle and lower reaches of the Yangtze River, distinguished the flavor of the wonton. From the first bite, it has definitely occupied a place in the hearts of us who love wontons.

The noodles were also good. With the crisp deep fried scallion and savory soy sauce, it was undoubtedly the authentic old taste of Shanghai.

We have been convinced that it should be a good place for many elderly Shanghainese to relive their old memories.