Daxi wonton
Jinling flavor, representing Nanjing Chaihuo wonton, unique. People travel thousands of miles along the river for just a taste, two words - worth it! Originally operated in a neighboring village for more than 20 years as a makeshift stall, it moved to a simple shop by the road just two years ago. Wonton is cooked on a traditional village stove with bricks and fueled by firewood, with smoke rising straight into the sky. There is a coal stove next to the stove, used to boil eggs. The soup comes in three flavors: original, three delicacies, and duck blood.
Wang Family Wonton Chain Store
This is the most famous wonton in Nanjing, and even more famous is that the boss personally makes the wontons. The boss's wife has a great memory, asking each customer loudly whether they want a small bowl, a big bowl, or an extra-large bowl, and they are all served on a tray with a clang. They can make dozens of bowls in one pot. The wontons here have a lot of meat, belonging to the Anqing style, and the filling is well-seasoned.
Anqing Chaihuo Wonton
A few rare chaifu wonton stalls can be found in downtown Nanjing. Year after year, the smoke and fireworks have blackened their old storefronts. They serve a generous portion of delicious wontons.
Aunt Wu sadly ate a delicious wonton
The dumpling wrappers in the store are thin and tender, with a texture that can be "drunk". They are very delicious and worth a visit.
South Lake Duck Blood Wonton
Incorporating the two distinct features of Nanjing into one bowl is quite unique. Wonton and duck blood, along with add-ons like duck intestine, duck liver, duck gizzard, and duck heart, make it incredibly delicious.
