Some people say

First: Why is yuba called yuba? The answer is unknown. It is said that it is also called bean curd skin, which was what Li Shizhen called it back then, and there is a special written record (when the soy milk is heated, a film will appear on the surface, take out the film, and dry it to get bean curd skin).

Second: There are many records of yuba being a famous specialty across the country. Among them, Gao'an yuba in Jiangxi began in the Tang Dynasty and has a history of more than a thousand years.

Third: In the Guangdong area, especially the Hakka people call yuba Zhizhu, also called Zhizhu, which is actually the same thing. According to local friends, the grade of yuba is higher than that of ordinary yuba. The bean flavor is also stronger. To put it bluntly, it is the best among yuba!

Fourth: When it comes to the quality of yuba, lighter color is better, followed by darker yellow color. The more bean flavor, the better.

Fifth: I have loved to eat soy products since I was a child, and my favorite is soybean oil skin and yuba. Oh, by the way, I have known since I was a child that its name is not yuba. My grandma told me that it is bean sticks.

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