Wontons originated from dumplings. During the Three Kingdoms Period in China, the food known as wontons was already recorded in the book Guangya written by Zhang Yi from the state of Wei. Wontons have different names and cooking methods across various regions in China. They are called "Chaoshou" in Sichuan, China, "Wanton" in Guangdong, China, and only in Beijing, China, are they strictly called "Hundun" (wontons). The most famous iteration in Sichuan is "Chaoshou in Chili Oil," while in Guangdong, it is "Fresh Shrimp Wanton." Traditional wontons must feature a thin wrapper and a generous filling, appearing translucent, smooth, and savory in order to be considered of high quality. Wontons in the north are typically boiled in a large bone broth with dried baby shrimp added. Wontons in the south, however, are preferred to be boiled in a clear broth, highlighting abundant fillings and thin wrappers.