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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Popiah (薄饼, Hokkien: poh-piah, literally thin cake) is the fresh spring roll of Fujianese and Teochew cuisine — a thin, soft, round wheat flour crepe (the skin) wrapped around a cooked filling of jicama (bangkuang), turnip or daikon, beansprouts, egg, prawns, and pork, with various condiments added at the table. It is distinct from the fried spring roll in being uncooked after assembly — the wrapper is soft and moist, not fried. Popiah is prepared at the table, with diners assembling their own rolls from a selection of fillings and condiments. It is the Fujianese equivalent of the Peking duck pancake ritual — a communal assembly meal.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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