‘脆皮’ literally combines 脆 (cuì), meaning 'crisp' or 'brittle', and 皮 (pí), meaning 'skin' or 'rind'. Together, it refers specifically to the thin, crunchy outer layer of certain cooked foods—most commonly roasted meats like duck, pork, or chicken. It emphasizes texture over appearance: the skin must be dry, taut, and shatteringly crisp when bitten, often achieved through air-drying, brushing with maltose syrup, and high-heat roasting.

While ‘脆皮’ can occasionally describe crispy coatings on fried tofu or pastries, its most iconic and frequent usage is in Cantonese and southern Chinese cuisine, especially in dishes like ‘脆皮烧鸭’ (crispy-skinned roast duck) or ‘脆皮乳猪’ (crispy-skinned suckling pig). It’s a prized culinary feature—not just a descriptor—and signals skillful preparation. The term rarely appears outside food contexts; it’s not used for human skin or non-edible surfaces.