Yuhuan Fish-Skin Wontons 玉环鱼皮馄饨
Yuhuan Fish-Skin Wontons is featured among the local specialties of Zhejiang.
Yuhuan Fish-Skin Wontons (玉环鱼皮馄饨) have wrappers made from fish flesh mixed with sweet-potato starch. The municipal government of Taizhou (台州) describes this speciality of Yuhuan (玉环) as larger than ordinary wontons, flower-shaped, and smooth and springy to the bite.
A pounded fish wrapper
Eel is the usual fish in the municipal description, chosen for its flavour and relatively few bones. Its flesh is mixed with sweet-potato starch and beaten with a wooden stick. A thinner wrapper becomes more translucent, and making it that way is a measure of the cook’s skill.
A New Year tradition
In Kanmen (坎门), the wontons are a traditional part of New Year’s Eve dinner. Taizhou’s 2015 introduction describes a change from residents mostly making them at home to finding them increasingly available in the market.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: Dennis Wong from Hong Kong, Hong Kong · CC BY 2.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
