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{{Short description|Type of Chinese wonton skin}} |
{{Short description|Type of Chinese wonton skin}} |
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[[Image:Rouyan.jpg|thumb|right|[[Rouyan]] made with yanpi wrappers]] |
[[Image:Rouyan.jpg|thumb|right|[[:wikt:肉燕|Rouyan]] made with yanpi wrappers]] |
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[[File:Putien_bian_rou_dumpling_soup.jpg|thumb|[[Putian cuisine|Putian]]-style ''bianrou'' soup]] |
[[File:Putien_bian_rou_dumpling_soup.jpg|thumb|[[Putian cuisine|Putian]]-style ''bianrou'' soup]] |
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[[Image:Taipien by woinary in Kumamoto.jpg|thumb|right|Taiping yan]] |
[[Image:Taipien by woinary in Kumamoto.jpg|thumb|right|Taiping yan]] |
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'''Yanpi''' ({{zh|c=燕皮|poj=ian phî|p=yànpí|l=[[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]] |
'''Yanpi''' ({{zh|c=燕皮|poj=ian phî|p=yànpí|l=[[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]] ({{zh|c=扁肉燕|l=flat meat|poj=píⁿ-bah-ian|p=biǎnròuyàn}}; [[Foochow Romanized|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]].<ref>{{cite news|title=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|url=http://news.uschinapress.com/2017/0123/1092910.shtml|work=news.uschinapress.com}}</ref><ref>{{cite book|last1=Phillips|first1=Carolyn|title=All Under Heaven: Recipes from the 35 Cuisines of China|publisher=Ten Speed Press|isbn=9781607749820|page=74|url=https://books.google.com/books?id=Az3IDAAAQBAJ&pg=PA74|language=en|year=2016}}</ref><ref>{{cite book|last1=江|first1=獻珠|title=珠璣小館：中國點心1|publisher=萬里機構出版有限公司|isbn=9789621440907|page=57|url=https://books.google.com/books?id=DavAAAAAQBAJ&pg=PT57|language=zh-TW|date=2009-08-01}}</ref> |
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Wang Shitong ({{zh|t=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.<ref>{{cite book|title=福建省志 Volume 24|publisher=福建人民出版社|page=430|url=https://books.google.com/books?id=vSRuAAAAIAAJ|language=zh}}</ref> |
Wang Shitong ({{zh|t=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.<ref>{{cite book|title=福建省志 Volume 24|date=1992 |publisher=福建人民出版社|page=430|url=https://books.google.com/books?id=vSRuAAAAIAAJ|language=zh}}</ref> |
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==References== |
==References== |
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[[Category:Fujian cuisine]] |
[[Category:Fujian cuisine]] |
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[[Category:Chinese |
[[Category:Chinese pork dishes]] |
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[[Category:Pork dishes]] |
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{{China-cuisine-stub}} |
{{China-cuisine-stub}} |
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Latest revision as of 15:54, 13 September 2024
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
[edit]- ^ "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.
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