thumb|right|:wikt:肉燕|Rouyan made with yanpi wrappers thumb|Putian cuisine|Putian-style bianrou soup thumb|right|Taiping yan Yanpi () 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.
thumb|right|:wikt:肉燕|Rouyan made with yanpi wrappers thumb|Putian cuisine|Putian-style bianrou soup thumb|right|Taiping yan Yanpi () 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 (; 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 Fuzhou cuisine and Putian cuisine.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).