地處河南省東南隅的固始縣制作豬皮絲的歷史已有數(shù)百年，相傳是明朝末年古蓼城（今固始縣城東北蓼城崗）“滿堂春”菜館的掌柜創(chuàng)制。在清咸豐年間成為貢品，并名揚(yáng)京師、天津、濟(jì)南等地。在美國華人社區(qū)，亦有數(shù)家餐館視此為珍品，烹調(diào)美味，享負(fù)盛名。 　　
        
    固始皮絲松散而富有彈性，放下起堆，翻炒不會(huì)粘邊攪條，其味松嫩爽香，含有蛋白質(zhì)和多種維生素，是美容養(yǎng)顏的佳品�？勺�“桂花皮絲”、“肉松皮絲”、“涼拌皮絲”、“皮絲圓子”等名菜。 　　
       
    皮絲的制作方法：用大肥豬之皮，刮盡皮上肥肉，趁鮮制作，先將其切成紙一樣的薄片，然后切成細(xì)絲，在通風(fēng)處陰干，不能曝曬。



    Gushi Skin Filament has a history of hundreds of years, which lies in Gushi County in the south-east of Henan Province. It’s said to be created by the owner of the restaurant Mantangchun at the end of Ming Dynasty. In the Xianfeng period of Qing Dynasty, it became a tribute and earned its fame in Beijing, Tianjin, Jinan and many other places. In America, there are also many restaurants regard it as a treasure in Chinese community.
      
    Gushi skin filament is soft and highly resilient, and it is not sticky when stir-fried. It contains protein and multiplex vitamin, which makes it a good choice for maintaining beauty and young. It is variable and can also be made into the famous dishes like sweet osmanthus skin filament, salad skin filament and so on.
      
    The making skill is very easy: scrape down the skin of plump pigs, cut the skin into thin pieces and then into filaments, dry them in the shadow. Then we can get prepared skin filaments for cooking.