Three-Skin Shreds

Three-Skin Shreds

　　Three-Skin Shreds

　　　　Legend has it that this dish originated in the mid-Tang Dynasty. At that time, three corrupt officials—Wang Xu, an imperial censor of the palace hall, and imperial censors Li Song and Li Quanjiao—were notorious for their greed and crimes. Out of anger, a chef surnamed Pin from the Western Market of Chang’an sliced pork skin, black chicken skin, and jellyfish skin into shreds as a drinking accompaniment, naming it “Skinning the Leopard.” In recent years, Xi’an Restaurant has refined and standardized the traditional preparation method. The three types of shreds are arranged in distinct piles, each with a clear color, resembling a potted landscape. Their flavors vary, offering a mix of chewy resilience and tender crispness, all refreshing and palatable.