Yuba is the skin on the surface of soybean milk, and yuba is the first thin skin on the surface, similar to milk skin. Then continue to cook, the surface of soybean milk will condense and pick out multiple layers of thin skin or even floc. Hang these things to dry.

Yuba has a strong bean flavor. Compared with other bean products, its energy, protein, fat and vitamin E are the highest. When eaten before and after exercise, it can quickly replenish energy and provide protein for muscle growth.

Yuba is rich in protein and has high nutritional value. Lecithin contained in it can remove cholesterol attached to blood vessel wall, prevent arteriosclerosis, prevent cardiovascular diseases and protect the heart; Contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly; It is also rich in iron, which is easily absorbed by the human body and has a certain curative effect on iron deficiency anemia.

Yuba, also known as oil skin, rotten clothes and bean curd skin, is a traditional bean product of Han nationality, which is made by grinding, cooking and concentrating soybeans. It is common in many places in China.

The production process of yuba is not complicated, that is, the skin condensed from soybean milk cooked in a pot is picked out, straightened, then glued from the middle to form a double semicircle and dried. The finished bean curd skin is thin and transparent, semi-circular but not broken, with a slight luster in yellow, which is a bean product with unique flavor.