"Like many Asian dishes, suanla choushou is as much about textural contrast as it is about flavor. The skins should be slippery and tender, with a flavor that is almost bland compared with the sweet, mild pork filling (sweet but not cloying, as some versions tend to be). In turn, the wontons as a whole are also bland when compared with the sauce. It's the sauce that brings on the contrasts with its almost overly intense flavor, thanks to sweet Chinkiang vinegar, soy sauce, and plenty of chili oil with crunchy bits of fried dried chilies. It's the same sauce you'll find on a number of cold appetizers in the Sichuan repertoire and one that's worth learning how to make." - Andrew C (see frenf.it)