地处河南省东南隅的固始县制作猪皮丝的历史已有数百年，相传是明朝末年古蓼城（今固始县城东北蓼城岗）“满堂春”菜馆的掌柜创制。在清咸丰年间成为贡品，并名扬京师、天津、济南等地。在美国华人社区，亦有数家餐馆视此为珍品，烹调美味，享负盛名。 　　
        
    固始皮丝松散而富有弹性，放下起堆，翻炒不会粘边搅条，其味松嫩爽香，含有蛋白质和多种维生素，是美容养颜的佳品。可做“桂花皮丝”、“肉松皮丝”、“凉拌皮丝”、“皮丝圆子”等名菜。 　　
       
    皮丝的制作方法：用大肥猪之皮，刮尽皮上肥肉，趁鲜制作，先将其切成纸一样的薄片，然后切成细丝，在通风处阴干，不能曝晒。



    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.