Pisi (pork skin slice), a local delicacy from Yingquan district in Fuyang, gained national recognition as a famous specialty as early as 1914. Braised Pisi is a signature dish at Fuyang banquets and a regional favorite. Due to its resemblance to shark fin, locals jokingly refer to it as “Fuyang Shark Fin”.

This distinctive dish is made from fresh pork skin, carefully processed through more than ten meticulous steps. It looks like a golden, translucent sheet as thin as a cicada’s wings, with a smooth, non-greasy texture and an exceptional taste. In the hands of master chefs, Pisi becomes a gourmet delicacy, often reserved for special occasions due to its rarity and extraordinary flavor.

Dating back to the Qing Dynasty, Pisi was once a tribute to the imperial court and boasts a history of over 150 years. During the reign of Emperor Xianfeng, Pisi from Gushi County became famous in the capital and cities like Tianjin and Jinan. The preparation involves deep-frying the pork skin until it puffs up, then soaking it in water and steaming. It can be crafted into various delicacies, such as “Pisi in egg batter” “Pisi floss” and “Pisi with meat balls”, each offering a distinctive and refined taste. Pisi is also valued for its reputed benefits in enhancing beauty and skincare.

Zhoupeng subdistrict in Yingquan has been a hub for Pisi production for over 40 years. At its peak, more than 100 households were involved in processing, with their products reaching over ten provinces, including Henan and Shandong. The Miaodian Pisi Professional Cooperative, located in the picturesque Miaodian Village in Yingquan District, covers 13 mu and has invested over 10 million yuan. Specializing in Pisi and pork belly skin, their products are available in major supermarkets and malls, and are sold nationwide, earning widespread acclaim for their deliciousness.