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Rouyan made with yanpi wrappers
Taiping yan

Yanpi (Chinese: 燕皮; pinyin: yànpí; literally: '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 rouyan, 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.[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]


  1. ^ "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.
  2. ^ Phillips, Carolyn (2016). All Under Heaven: Recipes from the 35 Cuisines of China. Ten Speed Press. p. 74. ISBN 9781607749820.
  3. ^ 江, 獻珠 (2009-08-01). 珠璣小館:中國點心1 (in Chinese). 萬里機構出版有限公司. p. 57. ISBN 9789621440907.
  4. ^ 福建省志 Volume 24 (in Chinese). 福建人民出版社. p. 430.