Fuzhou meat swallow skin plays a very important role in Fuzhou cuisine. Fuzhou meat swallow skin is made of refined meat into pulp, and potato powder is matched with sheets. Bamboo slices are boiled in water, such as swallows and wings, such as soup. From these four common sayings circulating in Fuzhou, we can see the meticulous production technology. Therefore, people gave it a good name called Yanpi. In the process of making Fuzhou meat swallow skin, fresh pig hind leg lean meat should be used as raw material, fascia and broken bones should be removed, and then the lean meat should be cut into soft and hard pieces and grouped. Then put the meat on the chopping block, beat it repeatedly with a mallet, and add a proper amount of glutinous rice or sweet potato powder to increase the viscosity. When beating, the rhythm should be even, and the meat blank should be turned repeatedly until it becomes a gelatinous paste. Then put the meat paste on the board, evenly sprinkle with potato powder, gently pat and roll it to become fresh swallows. Cut fresh swallows into long strips and hang them in a ventilated place to dry to get dried swallows. This kind of meat swallow skin is as thin as paper, and it is crystal clear after cooking, so you can see clearly what the stuffing is. Different methods of meat swallow Meat swallow is a very traditional local specialty food, which is only available in Fuzhou. Sichuanese wonton, Cantonese wonton and Jiangnan wonton are just similar to meat swallows, but the real way is completely different. Authentic meat swallows are steamed with meat stuffing wrapped in meat swallows, and cooked in soup or directly when eating. The skin used for wonton is ordinary dough, which is not as high in nutritional value as the skin of meat swallow. After reading Bian Xiao's introduction, everyone can know a thing or two. You can experience Fuzhou cuisine at close range ~ ~