Popiah is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of China, neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan, The origin of popiah dates back to the 17th century.
Closeup of a popiah roll with a filling of bean sprouts and other ingredients
A popiah vendor in Keelung, Taiwan. Popiah crepes are produced through "rubbing" (foreground) and then filled and rolled (background)
Ingredients for making a popiah in Taiwan
Making of popiah
Fujian cuisine or Fujianese cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian. Other cuisines in Fujian include Hakka cuisine, and the ethnic minority cuisines of the She and Tanka people. Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xianwei, as well as retaining the original flavour of the main ingredients instead of masking them.
A bowl of Fujian broth soup, or geng (羹). Fujian-style cuisine contains soups, soupy dishes, and stews.
A plate of worm jelly.