Suanla chaoshou is a dish of Sichuan cuisine that consists of a spicy sauce over boiled, meat-filled dumplings.

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.

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.

[citation needed] From 1981 to December 2022, Mary Chung's restaurant (鍾園川菜館, Pinyin: Zhōngyuán Chuāncàiguǎn) in Cambridge, Massachusetts, served a dish called Suan La Chow Show, which were 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.