Wonton

Semi-pentagonal Wonton is known as chāo shǒu (literally means "Crossed hands”). To make a Wonton, you should spread a single wrapper square across the palm of one hand, place a small clump of filling in the center, and seal the Wonton into the desired shape by compressing the wrapper's edges together with fingers. Added clear soup, red oil along with other ingredients before enjoy it. This snack is characterized by its tender skin, fresh taste, light spicy soup and strong fragrance.
Sichuan-style Wonton is famous for its thin skin, tender fillings as well as fresh soup. Superfine flour plus some selected ingredients after necessary process: rub, knead and roll it to form translucent paper-thin and silk-fine wrapping. The meat fillings are smooth, rich and tasty. Soup is made of chicken, duck along with pork. All these ingredients are simmered for a long time. At last the thick soup shows a white color with pleasant incense. 
 

Cooking methods:
Wontons are commonly boiled and served in soup, sometimes deep-fried. Several shapes are common, depending on the region and cooking methods. The most famous kind is called Wonton of Sichuan style, is honored as a noted Chinese snack and celebrated snack in Chengdu.