Yanpi

{{Short description|Type of Chinese wonton skin}}

Image:Rouyan.jpg made with yanpi wrappers]]

File:Putien_bian_rou_dumpling_soup.jpg-style bianrou soup]]

Image:Taipien by woinary in Kumamoto.jpg

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}}; 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.{{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|archive-date=2017-03-16|access-date=2017-02-22|archive-url=https://web.archive.org/web/20170316155531/http://news.uschinapress.com/2017/0123/1092910.shtml|url-status=dead}}{{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}}{{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}}

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.{{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}}