I will preface this call fro help with the acknowledgement that I understand that it is difficult or impossible to find east coast style anything in SF as far as chinese food goes. I have come across countless threads during my search for Wonton soup of people craving an entire east coast style menu, or a specific item like egg rolls, but none that are looking for wontons in particular. I also realize that the gourmand would consider east coast style chinese to be a greasy perversion of the real thing, and that many people would prefer the more subtle flavor of the food available in the west. Let me describe what I have been looking for, and see if anyone else here can clue me in on something approaching what I am searching for. In New York and many other places that I have lived on the east coast, there is about a 75% chance that a restaurant will be likely to serve up a wonton soup that has golden colored rich chicken/pork flavored broth with a few green onions and a bunch of tiny strips of bbq pork floating freely in the bowl. The wontons themselves in this style of soup are made with a much thicker noodle that retains its folded shape in the broth. Here are a few pictures of what I am talking about http://www.kingwokchinese.com/images/... http://farm1.static.flickr.com/223/52... . Out here, I always tend to get a soup with a silvery colored weaker broth that has huge chunks of cabbage and other veggies floating freely, and wontons that may have a larger meat content with a much more shrimpy seafood flavor overall and a wrapper that is super thin with a kind of ghost shape where the meat is pinched over the top with the wrapper, leaving the excess wrapper as a kind of tail that trails downwards off the main meat ball. I am sure that this style of soup can be prepared in a way that really brings out the subtle flavor of the combination of shrimp and chicken/pork- and that such a dish would be considered better in a taste test administered by experts or food critics. The problem is, most of the takeout type places that serve this style of soup seem to have a tough time of packing enough flavor into this type of dish to prevent the broth from tasting like thin dishwater, and from having the flavor of the cabbage predominate. The east coast style of meatier wonton soup with a strong chicken flavored broth is probably harder to screw up, because I am hard pressed to remember a time that I ordered this style of soup and was especially disappointed with the flavor. The thing is, my girlfriend and I always used to order wonton soup on the east coast while either of us was feeling a bit under the weather, and it was really a satisfying type of comfort food that would make us feel way better after we ate it. My girlfriend is currently sick with strep throat, and even though I had previously given up my quest for the east coast wonton- I want to try and locate something close to that so that I can bring it to her and heal her up with it. To reiterate, the most important thing I am looking for is a strong flavorful chicken based broth, and the thick skinned wonton noodles with the kind of flower face shape that comes from folding the wonton would be a great visual confirmation that we are on the right track. If anyone can identify the actual name of this style of wonton it would be a big help in searching for that. I have seen some references to Yee wonton soup, where the wontons are fried beforehand, but my research is inconclusive as to whether or not this is actually what I should be looking for. Any help would be greatly appreciated, especially if you can get it to me soon so that the GF won't be recovered by the time I can locate that magic soup.