Why did “Wonton Hou” become so famous in Beijing? It’s all about quality and tradition. Established decades ago, “Wonton Hou” has been dedicated to serving wontons, with the exception of a few years during the Cultural Revolution. Over the years, its menu has remained largely focused on wontons and sesame buns. But what really sets their wontons apart? It’s the thin wrapper, fine filling, flavorful broth, and carefully selected garnishes.
The wonton wrappers are so delicate they’re often described as “paper-thin” — when placed over a newspaper, you can see the print beneath. The filling is made with a precise ratio of vegetables to meat, using a choice cut that’s 70% lean and 30% fat, resulting in a finely balanced, evenly textured filling. Each bowl contains a precise 10 wontons, each made fresh by hand right on the premises. The skill of the chefs is remarkable: with just two chefs on a shift, they can serve over 3,000 people, shaping more than 100 wontons per minute.
The broth is a star on its own, made from pork bones simmered for six hours, creating a rich yet not greasy flavor that appeals to the elderly and anyone who loves a comforting, calcium-rich soup. And “Wonton Hou” ensures the full experience with an array of garnishes, including seaweed, cilantro, dried winter vegetables, shrimp, and thinly sliced egg — a reflection of the thorough attention to detail in every bowl.
Since the 1950s, “Wonton Hou” has enjoyed its place as a beloved spot among Beijing locals and visiting celebrities alike. Even notable figures like Premier Zhou Enlai once invited “Wonton Hou” chefs to prepare wontons for foreign guests. In the early ’60s, their chefs won a national culinary competition and were personally greeted by top leaders of the time.
Fast-forward to today, “Wonton Hou” has transformed to keep up with the competitive food industry. The original small-shop operations have been overhauled, thanks to an investment of 1.2 million yuan by Xinghua Foods. They modernized the production process while keeping the traditional taste, now using a central kitchen to streamline operations. Instead of a single chef doing everything, each task is assigned to a specialized staff member, ensuring faster service and consistency. The shop also expanded its menu from just one wonton variety to 28 options, including five wonton fillings, four types of sesame buns, noodles, dumplings, and even an extended “wonton feast.”
The modernized “Wonton Hou” is now a bustling spot with an updated look and efficient service. Despite its modest 300 square meters and affordable menu, the restaurant pulls in impressive daily earnings, sometimes exceeding 30,000 yuan — a figure that larger restaurants admire.
With “Wonton Hou” embracing standardization and expanding to multiple branches, they are using this famous brand to reach new customers. As this iconic brand thrives and adapts, it stands as a model for preserving tradition while meeting modern standards in Beijing’s fast-paced food scene.
Phoenix Lee https://chinese-tradition.com/wonton-hou-in-beijings-culinary-scene.html