Yanpi (Chinese: 燕皮; pinyin: yànpí; Pe̍h-ōe-jī: ian phî; lit. 'swallow skin') is a type of wonton skin used in Chinese cuisine. Lean pork meat taken from the shanks is mixed with glutinous rice, pounded to a paste, then sprinkled with starch. The meat gives yanpi a taste and texture similar to that of surimi. The thin yanpi skins are used to wrap bianrouyan (Chinese: 扁肉燕; pinyin: biǎnròuyàn; Pe̍h-ōe-jī: píⁿ-bah-ian; lit. 'flat meat'; Hokchew Romanized: Biēng-nṳ̆k-iéng), a type of meat wonton which are often used in taiping yan, a soup eaten on special occasions in Fujian. Yanpi is a speciality of Northern Fujianese cuisine, particularly Putian cuisine.[1][2][3] Wang Shitong (Chinese: 王世統) popularized yanpi in the first decades of the 20th century by drying it, allowing it to be stored for long periods rather than used on the day it was made.[4]
References
- ↑ "侨乡亭江觅年味：尝不尽的"十全十美" 诉不完的乡情乡谊_中国新闻_新闻中心__侨报网". news.uschinapress.com.
- ↑ Phillips, Carolyn (2016). All Under Heaven: Recipes from the 35 Cuisines of China. Ten Speed Press. p. 74. ISBN 9781607749820.
- ↑ 江, 獻珠 (2009-08-01). 珠璣小館：中國點心1 (in Chinese (Taiwan)). 萬里機構出版有限公司. p. 57. ISBN 9789621440907.
- ↑ 福建省志 Volume 24 (in Chinese). 福建人民出版社. 1992. p. 430.
