Bean skin is a layer of skin on soybean milk when making tofu, which can be picked off with a pole and dried. It is the wisdom of the broad masses of the people. In the late Ming and early Qing dynasties, there was an imperial chef in Beijing who was demoted to the Three Rivers in Yingcheng because of the war. The spring water here is clear and sweet, so he brewed bean skin with court formula, which felt good, so he opened a small workshop to make bean skin.

Bean curd skin is a traditional bean product in China, and it is a kind of food made of beans. There are many famous dishes in the south and north of China. There are two different names for bean curd skin in different places: First, bean curd skin, also known as "oil skin", "bean curd skin" and "bean sprouts", will be marked with "oil skin" to distinguish the meaning; Second, the pressed bean curd skin (thousand pieces, dried bean curd) is similar to dried bean curd, but thinner (obviously thicker than the oil skin, which can be regarded as ultra-thin dried bean curd), slightly dry, and sometimes salted, and the taste is different from that of tofu. In order to distinguish the meaning, the entry will be marked with "thousands".