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"; 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." 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".
Mary Chung's restaurant in Cambridge, Massachusetts serves a dish called Suan La Chow Show, which are dumplings in a spicy soyginger 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.
A local restaurant reviewer noted the first version of the dish was introduced to Cambridge as Shanghai street food, by a nearby restaurant, Colleen's Chinese Cuisine, 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.
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.