薄饼是同安的美食, 饼皮很薄而且很柔韧, 油而不腻， 美味可口。每当农历新年，三
同安薄饼特别之处是除了菜肴, 还包有糯米饭, 这主要是令人吃了会饱, 同时可用糯米粘住薄饼皮的接口, 使里面的菜肴不易掉落
据说薄饼是同安人发明的。 相传在明朝的时候，同安人蔡复一(1577-1625)出任湖广军务总督，时常整日批阅公文，忙得整天没时间吃饭。 蔡夫人很担心，若长此下去，丈夫的身体一定会饿坏，于是她便想出个办法，用面皮包着菜肴，蔡总督便可右手握笔，左手拿着薄饼，边吃边写，这样就不会妨碍他办公事。 后来吃薄饼就逐渐流传开来，更成为闽南的家常菜了。 每当过年过节，家家户户便兴起吃薄饼的习惯， 大家围坐一起，用面皮包着各种菜肴，自包自吃，表示全家美满团圆的意思。
Tongan Popiah (Spring Roll)
Chiang Lay Kim
Popiah is a Tongan delicacy. The texture of the skin is thin, soft and supple while the popiah is not greasy and very tasty. Traditionally, Tonganese would eat popiah during Lunar New Year, “March Festival” and “Qing Ming” festivals.
What makes the Tongan popiah unique is the inclusion of glutinous rice. Other than making one feel satiated, the glutinous rice also serves to seal the joints of the skin so that other ingredients in the roll would not fall out.
It is said that popiah was created by the Tonganese. Legend has it that during the Ming dynasty, a Tonganese named Cai Fu Yi (1577-1625) was appointed the adjutant governor of Hubei and Hunan provinces. As he was so committed in his works to vet the official documents, he often had no time for meals whole day. His wife was worried that it would affect his health and came up with the idea of wrapping food in skins that were made of dough. Governor Cai could then eat the rolls with his left hand while continuing to use his right hand to vet documents. Gradually, this idea became popular amongst families in the southern part of Fujian province and family members would gather to eat popiah during festivals, signifying a happy family reunion.