Appetizers Food & Dining blog logo

Allen Pierleoni / apierleoni@sacbee.com

Wor wonton soup at Lotus 8, with the addition of barbecued and sliced pork.

Wor wonton soup gets better

Published: Thursday, Oct. 31, 2013 - 1:29 pm
Last Modified: Thursday, Oct. 31, 2013 - 1:35 pm

As the weather gets cooler, we’ve spent time on our ongoing Quest For Soup, tracking down various kinds that we think deserve some buzz.

Our latest go-to is the wor wonton soup at Lotus 8, our favorite Chinese restaurant since it opened in June. There, veteran chef Eric Kuang serves several dishes seldom seen in mainstream Chinese restaurants, such as as fried salt-and-pepper tofu, curried lamb, sauteed scallops and octopus in XO (spicy seafood sauce), sauteed beef cubes and shrimp in black pepper sauce, sizzling oysters and more.

His take on wor wonton soup starts with from-scratch chicken broth, then segues into the fresh contents — bulging pork-and-shrimp wontons, big scallops, shrimp, chicken, pork, beef, squid, mushrooms and greens (a deal at $10).

We also took home a container of “barbecued” and sliced pork neck meat, which is leaner and more tender than the same-old, same-old sliced pork served at most other Chinese restaurants ($12; it got so popular as a dinner item that it recently joined the lunch menu).

It seemed like a natural to pile a bunch of pork slices on top of the wonton soup and mix them in, as shown in the photo. Our modified version served two, but was enough for three.

Lotus 8, 199 Blue Ravine Road, Folsom; (916) 351-9278, www.lotus8folsom.com.


Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe

Read more articles by Allen Pierleoni



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


Appetizers Archives

Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

Sacramento Bee Job listing powered by Careerbuilder.com
Quick Job Search
Sacramento Bee Jobs »
Buy
Used Cars
Dealer and private-party ads
Make:

Model:

Price Range:
to
Search within:
miles of ZIP

Advanced Search | 1982 & Older

TODAY'S CIRCULARS