{
  "contentStorage": "postgres",
  "title": "鳳城魚皮角（魚皮の水餃） · 関係",
  "description": "鳳城魚皮角は順徳大良の手作り点心。ハスの身を削いだすり身に澄面と片栗粉を混ぜて皮を擀き、豚肉と海老の餡を包む。皮は薄くつるりとし、長く茹でても崩れない。",
  "url": "/ja/concepts/shunde-yupijiao/relation.html",
  "entity": {
    "id": "concept_shunde_yupijiao",
    "type": "concept",
    "title": "鳳城魚皮角（魚皮の水餃）",
    "slug": "shunde-yupijiao",
    "summary": "鳳城魚皮角は順徳大良の手作り点心。ハスの身を削いだすり身に澄面と片栗粉を混ぜて皮を擀き、豚肉と海老の餡を包む。皮は薄くつるりとし、長く茹でても崩れない。",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "s1",
        "title": "顺德非物质文化遗产《凤城鱼皮角》",
        "author": "顺德厨师协会",
        "url": "https://sdcsxh.com/content/1357",
        "locator": "皮料、馅料、上汤与传承人段"
      },
      {
        "id": "s2",
        "title": "一碗入魂？传统手工菜真让人上头啊！",
        "author": "搜狐网",
        "url": "https://www.sohu.com/a/437888972_693230",
        "locator": "三斤鲮鱼做一份、揉鱼皮与馅料段"
      }
    ],
    "createdAt": "2026-10-30T15:51:39+08:00",
    "updatedAt": "2026-10-30T15:51:39+08:00",
    "updatedBy": "user:admin",
    "revision": 19,
    "body": "鳳城魚皮角は順徳大良の伝統的な手作り点心で、その技芸は順徳区の無形文化遺産に登録されている。清末民初に大良の料理人がワンタンを改良し、小麦の皮を魚のすり身に替えたのが始まりと伝わり、「魚皮角」の名がついた。[^s1]\n\n## 作り方\n\n四大家魚のうち最も小さいレンギョウを用い、背身を削いで包丁の刃で何度も軽く刮り、魚青（すり身）を取る。塩を加えて一方向に練り、粘りが出たら澄面と片栗粉を混ぜて薄い皮を擀く。餡は豚肉と海老を主とし、大地魚（かれい）の粉末と木耳を加えて旨みを添え、半月形に包んで豚骨・鶏・大地魚の上湯で茹でる。半透明でつるりとし、煮込んでも破れにくい。[^s1][^s2]\n\n## 継承\n\n技芸は大良の麺店で代々伝えられ、代表的な継承者は区建恩である。[^s1]\n\n[^s1]: 順徳厨師協会「順徳非物質文化遺産《鳳城魚皮角》」。\n[^s2]: 搜狐「一碗入魂？傳統手工菜真讓人上頭啊！」。",
    "url": "/concepts/shunde-yupijiao.html",
    "lang": "ja",
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    "conceptKind": "food_dish"
  },
  "entities": null,
  "mentions": [
    {
      "fromId": "concept_guangzhou_cuisine",
      "fromTitle": "広府料理（コワンフーりょうり）",
      "fromUrl": "/ja/concepts/guangzhou-cuisine.html",
      "fromType": "concept"
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  "infoFields": [
    {
      "key": "concept_kind",
      "label": "Concept kind",
      "value": "小吃"
    }
  ],
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