I like my wonton soup in a big bowl,
with delicatey hand wrapped but tasty wontons,
in a clear subtle gingery broth
covered by a layer of roast meats or seafood.
From my experiance, Shanghai style joints often have a supperior wonton soup, as many cantonese restaurants make the broth without as much care in flavoring.
I like my Hot and sour soup in a similarly big bowl,
with a complex hit of intense flavors, anchored by a hearty amount of white pepper, and offset by subtle notes of seseme oil. It usualy has a rich reddish brown color as opposed to the standard cornstarch-lightened brown pool.
From my experiance, Mandarin province restarants often make the best hot and sour soup. Their has only been a couple places around the country where this soup has been executed properly.
Any great soup finds, especialy in the Richmond district on CLement or Geary, but acceptable anywhere?
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