Copping hand is the Sichuan name for wonton.

Copping hand is a famous snack in Sichuan. It is made of meat stuffing wrapped in noodle skin, boiled and served with broth, red oil and other seasonings. This snack is tender and delicious, the soup is slightly spicy and fragrant. It is almost the same as dumplings, but the difference is that the wrapping method is different from that of dumplings. Dumplings are wrapped in a round skin, while the dumplings are wrapped in a square skin.

Sichuan shortcuts are somewhat different from those of other regions (thin skin, spicy soup, meat-based), and are famous for their Dragon Shortcuts, Red Oil Shortcuts, and Old Sesame Shortcuts.

Expanded Information:

Sichuan copied hand is a little different from other regions (thin skin, spicy soup, meat-based). p>Different names for different regions:

Beijing - commonly known as hundun in northern China and elsewhere.

Hubei - Some people also call them dumplings (as they are called in the Wuhan area) and bao mian (as they are called in other parts of Hubei).

Anhui - called "baozi" in southern Anhui.

Jiangnan - Shanghai, South Jiangsu, Zhejiang and other places in the Wu dialect "wonton", and Cantonese pronunciation is quite similar. Shanghai wontons are usually boiled in plain water and served in a broth made from chicken, meat or bone broth, with a drizzle of sesame oil or soy sauce, depending on personal preference. They are also served with a drizzle of sesame oil or soy sauce, depending on preference, and are sometimes wrapped in cilantro or celery.

Jiangxi - commonly known as clear soup, but also known as bao mian and wonton in some places.

Guangdong - because the word "wonton" is rare, and the knowledge level of the people in the past was limited, so it is commonly written with the same pronunciation of "wonton" (Cantonese), and the English word "wonton" (Cantonese) is also used. The English word "wonton" is derived from Cantonese.

Wonton skin is wrapped around a chopped filling. The skin of Cantonese wontons is made of egg and flour and cut into squares of about 8cm by 8cm. The filling is made of fat and lean pork, fresh shrimp, minced earth fish, egg yolk and seasoning. Cantonese wontons are usually wrapped quickly, not necessarily folded neatly. The size is standardized to be able to swallow one in one mouthful.

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