One of the main contexts in which you'd see 皮 (pí/skin/leather/rind) on a menu is as 皮蛋 (pí dàn), which translates literally as "skin egg" but is more commonly translated as "century egg", "thousand-year-old egg", or "preserved egg". I've previously discussed 皮蛋 in my post on 蛋 (dàn/egg).
皮 is also used on menus in a more literal sense, as 脆皮 (cuì pí), or "crispy skin"; this could apply to fish, chicken, pork, various deep-fried things such as tofu or spring rolls, and so on.
Similarly, 酥皮 (sū pí) is used to mean "flaky skin", which I've only seen in the context of egg custard tarts — a dim sum dish made with flaky pastry — as 酥皮蛋撻 (sū pí dàn tà) or 酥皮雞蛋撻 (sū pí jī dàn tà). The latter variation adds the character 雞 (jī/chicken); as explained in the abovelinked post on 蛋, this is often done for reasons of euphony, and does not imply that 酥皮蛋撻 are made with non-chicken eggs!
Another manifestation of 皮 is as 腐皮 (fǔ pí), or beancurd skin. This is the skin that forms on top of simmering soya milk, lifted off the surface and dried to form a thin sheet (read more at the Soy Info Center). Beancurd skin is also used in Japanese cuisine, where it's known as yuba. On the Chinese menu, it turns up mainly in a dim sum context, where it's used to wrap various fillings into what are usually translated as something like "beancurd skin rolls".
Here are some dishes with 皮 in the name:
|皮蛋豆腐||pí dàn dòu fu||beancurd with preserved egg|
|皮蛋瘦肉粥||pí dàn shòu ròu zhǒu||congee with lean pork and preserved egg|
|糖醋脆皮魚||táng cù cuì pí yú||crispy sweet and sour fish|
|脆皮炸大腸||cuì pí zhà dà cháng||crispy deep-fried intestine|
|脆皮鍋貼||cùi pí guō tiē||crispy-skinned potstickers|
|脆皮炸雲吞||cuì pí zhà yún tūn||crispy deep-fried wontons|
|鮮蝦腐皮卷||xiān xiā fǔ pí juǎn||prawn-stuffed beancurd skin rolls|
|百花腐皮卷||bǎi huā fǔ pí juǎn||a more poetic name for the above, literally "hundred flowers beancurd skin rolls"|
|齋腐皮卷||zhāi fǔ pí juǎn||vegetarian beancurd skin rolls|
|皮:||pí||radical 107 (皮)||Cantodict||MandarinTools||YellowBridge||Zhongwen|