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''Suanla chaoshou'' is a dish of Szechuan cuisine that consists of a spicy sauce over steamed, meat-filled dumplings. ''Suanla'' means "hot and sour," and ''chaoshou'' is what these particular large wontons are called in the Chinese province of Sichuan. ''Chao shou'' translates literally as "folded hands";〔McCawley, James D. (1984). ''The Eater's Guide to Chinese Characters'', p. 118 (L3a.4c). Chicago: University of Chicago Press. ISBN 0-226-55591-7〕 in Sichuan dialect this refers to a style of dumpling whose square wrapper is folded into two points, one crossed over the other. According to Peter Hessler (Beijing correspondent for ''The New Yorker'' and former Peace Corps teacher), "In most parts of Sichuan, you can walk into a restaurant and order ''chaoshou'' without making a sound. Cross your arms and they will understand exactly what you want."〔Hessler, Peter (2001). ''River Town: Two Years on the Yangtze'', p.254. HarperCollins. ISBN 0-06-085502-9〕〔Block, Melissa. "(Some Like It Hot )." ''National Public Radio''. Saturday April 12, 2008. Retrieved on November 18, 2015. "In his book "River Town", the New Yorker writer Peter Hessler says, "In most parts of Sichuan, you can walk into a restaurant and order chaoshou without making a sound. Cross your arms and they will understand exactly what you want.""〕 One native speaker claims the Sichuan-only name for these dumplings may have originated at one time by a dialectic transposition, i.e. "chao shou" was originally "shou chao", meaning "hand-folded". ==The dish in USA== Variations on this dish are available in many Chinese restaurants in the United States, with the name on the English menu being "Won Ton with Spice Sauce" or similar. Mary Chung's restaurant (鍾園川菜館, Pinyin: ''Zhōngyuán Chuāncàiguǎn'') in Cambridge, Massachusetts serves a dish called ''Suan La Chow Show''(), which are dumplings in a spicy soy ginger sauce on top of a bed of raw mung bean sprouts. This popular dish is different from the ''suan la chao shou'' described by Fuchsia Dunlop, who studied at the Sichuan Institute of Higher Cuisine in Chengdu. Although somewhat similar, Dunlop's recipe includes a substantial amount of black vinegar in the sauce, making it much more sour.〔Dunlop, Fuchsia (2001). ''Land of Plenty'', p. 107. W.W. Norton & Company, Inc. ISBN 0-393-05177-3〕 A local restaurant reviewer noted the first version of the dish was introduced to Cambridge as Shanghai street food by a restaurant called Colleen's Chinese Cuisine,〔Zanger, Mark H. (1978). ''Robert Nadeau's Guide to Boston Restaurants''. Cambridge (Mass.): World Food Press (private imprint). ISBN 0-930922-00-X〕 where Mary Chung worked in the 1970s. Other Chinese restaurants around Cambridge, Massachusetts serve this version of the dish, and it appears to be a somewhat popular local variation. Mary Chung's version of Suan La Chow Show was featured by the Gentleman Gourmand on the Boston episode of The Hungry Detective television show. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Suanla chaoshou」の詳細全文を読む スポンサード リンク
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