At the table
Let the fried pieces cool enough to handle, then break into small bites. No peeling or filling to remove; fresh rolls and soup forms are eaten differently.
Confirm whether you are ordering crisp fried sheets or soft fresh tangpi. Ask about frying oil and added seasonings; sauces or fillings can contain meat or shrimp.
Herbs and chili can color the batter. Fresh filled rolls, noodle-like strips, soup and sand-puffed sheets are separate versions.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Herbs and chili can color the batter. Fresh filled rolls, noodle-like strips, soup and sand-puffed sheets are separate versions.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Mild rice aroma and light salt.
- Chili heat
- Texture
- Thin, blistered and brittle when fried.
- How it’s made
- Soak rice, grind with water and salt, spread thinly in a bamboo tray and steam. Dry the sheets, cut into pieces and fry in cooking oil until crisp.
Herbs and chili can color the batter. Fresh filled rolls, noodle-like strips, soup and sand-puffed sheets are separate versions.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangxi.
About this regional connection
Jiangxi: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有赣南烫皮吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Gannan tangpi rice sheets
In southern Jiangxi Hakka households, rice sheets are steamed and dried for later cooking. Crisp tangpi also accompanies visits, weddings and celebrations.