Sichuan calls wontons Chaoshou.

There are two reasons why it is called Chaoshou: one is because it has thin skin and is easy to cook, so it can be cooked and served in just a few seconds. There is a story about a person wandering on the streets of Chengdu to a snack bar and asked the boss why "wontons" became "chaoshou" here.

The boss didn’t say anything, he just threw the wontons in his hand into the soup pot, then put his hands in front of his chest, leaned against the door frame, and stared at the thing in the soup with bright eyes. A minute later, the thing was ready, put it in a bowl, and served it to the diners, shouting "Copy Hands Two Liang".

Another saying is that it looks like a person holding up two hands. The final step in making wonton is to bring both ends of the dough to the middle and glue it together. The image of copying is in the arms, so it is called " copying hands ".

The names of wontons in other regions:

Beijing and other places in northern China are usually called wontons.

Chongqing is called Chaoshou, and Kaizhou District, Wanzhou, Yunyang and other places in the northeast of Chongqing are called Baomian.

Some people in Hubei also call it dumplings (called in Wuhan area) and bread noodles (called in other areas of Hubei).

Wannan, Anhui is called "burden".

The pronunciation of "wonton" in Wu dialect in Jiangnan, Shanghai, southern Jiangsu, Zhejiang and other places is quite similar to that of Cantonese. Shanghai wontons are usually cooked in boiling water, and then put into a soup made from chicken stock, broth or bone broth. When eating, sesame oil or soy sauce is added according to personal preference. Cilantro or celery is sometimes wrapped in Shanghai wontons.

Jiangxi is commonly known as clear soup, and in some places it is also called noodles and wontons.

Because the word "wonton" is relatively rare in Guangdong and the knowledge level of people in the past was limited, it is customary to write "wonton" (Cantonese) with the same pronunciation. The English "wonton" comes from Cantonese.

Fujian is commonly known as Bianshi and Bianrou. The meat filling is usually beaten with a hammer and the skin is dough.