{
  "contentStorage": "postgres",
  "title": "凤城鱼皮角 · 关系",
  "description": "凤城鱼皮角是顺德大良的传统手工点心，以鲮鱼刮出的鱼青拌澄面、生粉擀成角皮，包入猪肉虾仁馅，皮薄爽滑、久煮不烂，制作技艺列入顺德区非物质文化遗产名录。",
  "url": "/zh/concepts/shunde-yupijiao/relation.html",
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    "id": "concept_shunde_yupijiao",
    "type": "concept",
    "title": "凤城鱼皮角",
    "slug": "shunde-yupijiao",
    "aliases": [
      "鱼皮角",
      "凤城鱼皮饺"
    ],
    "summary": "凤城鱼皮角是顺德大良的传统手工点心，以鲮鱼刮出的鱼青拌澄面、生粉擀成角皮，包入猪肉虾仁馅，皮薄爽滑、久煮不烂，制作技艺列入顺德区非物质文化遗产名录。",
    "status": "published",
    "categories": [
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    ],
    "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": "2026-10-30T18:00:00+08:00",
    "updatedAt": "2026-10-30T15:52:21+08:00",
    "updatedBy": "user:admin",
    "revision": 19,
    "body": "凤城鱼皮角是顺德大良的传统手工点心，其制作技艺列入顺德区非物质文化遗产名录。相传其法源自清末民初大良厨师对云吞的改良：以鱼肉代替面皮，故称“鱼皮角”。[^s1]\n\n## 做法\n\n选“四大家鱼”中体型最小的鲮鱼，起出脊背肉，用刀刃反复轻刮取出鱼青；鱼青加盐后顺同一方向搅打、摔至起胶，拌入澄面、生粉擀成薄角皮。馅料以猪肉、鲜虾仁为主，加入大地鱼末、云耳碎提鲜，包成半月形，放入以猪骨、老鸡、大地鱼熬成的上汤中灼熟。成品晶莹半透，皮爽滑而久煮不烂。[^s1][^s2]\n\n## 传承\n\n该技艺由大良面店世代相传，现列入顺德区非物质文化遗产名录，代表传承人为区建恩。[^s1]\n\n[^s1]: 顺德厨师协会《顺德非物质文化遗产〈凤城鱼皮角〉》。\n[^s2]: 搜狐网《一碗入魂？传统手工菜真让人上头啊！》。",
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    "conceptKind": "food_dish"
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      "value": "鱼皮角、凤城鱼皮饺"
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