When it comes to the delicious food in Wuhan, Hubei, everyone's first reaction is definitely the delicious Regan Noodles, but the delicious food in Wuhan is not just Regan Noodles, there are many delicious foods. One of them is "bean skin". The historical origin of bean skin can be traced back to the same era as Regan Noodles, and it is also quite delicious food. Bean skin is made of glutinous rice and bean skin burnt by kang, which is soft on the outside and tastes excellent. So how did such delicious food come into being and who created it? Let's take a look together.

Bean skin is a local flavor snack in rural areas of Wuhan. Every winter during the slack season, every family scalds bean skin, that is, early rice and mung beans are ground into pulp and scalded into thin skin. In addition to trying to fry fresh bean skin with seasoning immediately, it is mainly cut into shreds and dried. It can be used to entertain guests during the Spring Festival or as a holiday gift. After this bean skin was introduced into Wuhan, some cooked food vendors sold shredded soup beans at first, and then used shallots and glutinous rice as stuffing, which was the early "light bean skin". Sometimes customers bring their own eggs and ask them to be scalded on the bean skin, which is actually bright in color and refreshing in orange. This is the "egg-light bean skin" in Wuhan's early days.

In Wuhan, the bean skin at Wangfukou, Wuchang (now the intersection of Jiefang Road and Ziyang Road in Wuchang) has the longest history. Because it was handed down by Yang Jiazu, it was also called' Yang Bean Skin'. It was opened in the light years of Qing Dynasty, and the signboard was not used until Yang Zhifu, the fourth generation of the Yang family, officially put up the signboard of' Yang Hongfa Bean Skin' in 1929. Yang's beancurd skin is smooth beancurd skin, which is made by Yang himself. It has the characteristics of heavy oil, soft inside and fragrant smell, and is economical and affordable, which is quite popular among diners. Guo Chunshan, the founder of Wuhan Sanxian bean skin, and Gao Jinan, who is known as the king of bean skin, have both worked in Yangdian.

In 1946, Laotongcheng resumed its business, and Gao Jin 'an was the original special color of "three fresh bean skins". In the traditional preparation method, he made great innovations, adjusted ingredients and made fine products. The bean skins made by Gao Jin 'an were clear in pulp, thin in skin, correct in fire power, and well-proportioned in ingredients and seasoning. It is delicious, refreshing, crisp outside, soft meat and heavy but not greasy. After liberation, Gao Jin 'an continued to sum up and improve his innovation, changing the ingredients of bean skin into pork, strips and shrimps, and summarized a set of fine production methods such as bean skin stuffing, bean skin pulp and bean skin frying. The three fresh bean skins are thin, colorful, tender and refreshing, and the stuffing is fresh and fragrant, oily but not greasy. The bean skins are also developed from three fresh bean skins to shrimp bean skins and mushroom bean skins. Gao Jinan's production skills are mainly "three levels": grinding, fire power and blanking. Pulp grinding: the pulp should be finely ground, wet and dry properly, ground with use, and changed with water. Fire power off: a pot of bean skin changes the heat several times in the middle, which fully shows the characteristics of color, taste, fragrance and shape of bean skin, crisp outside and tender inside. Blanking pass: the main and auxiliary materials are fully matched, and the colors are complete. Seafood is added to keep the original flavor of the stuffing.

in the mid-195s, the three fresh beancurd skins not only spread all over Wuhan, but also spread to Guangzhou, Shanghai, Changsha, Urumqi and other cities. At 3pm on April 3rd, 1958, President Mao Zedong, accompanied by Wang Renzhong, visited the Huiji Branch of Laotongcheng for the first time and tasted the bean skin. Bean skin cooked by Zeng Yanling and dishes cooked by Fu Hanqing. When tasting bean skin, Chairman Mao said to the leading comrades of other provinces at the same table, "You don't have this there, it's the flavor of Hubei."

On September 12th of the same year, Chairman Mao went to the old Tongcheng branch store for the second time. When he entered the store, he said, "Thank you again." This time, the bean skin king Gao Jinan made three fresh bean skins for Chairman Mao. In October, the Sixth Plenary Session of the Eighth Central Committee of the Party was held in Han, and Gao Jinan and other masters attended the meeting to serve the delegates. Chairman Mao once taught: "Bean skin is the flavor of Hubei, and it should be preserved."

In 1958, Premier Zhou accompanied foreign guests to taste the bean skin made by Zeng Yanling, the second king of bean skin. During the Sixth Plenary Session of the Eighth Central Committee of the Communist Party of China, Deng Xiaoping, Li Xiannian, Li Fuchun, Cai Chang and other central leaders also dined on the second floor of Laotongcheng. Distinguished guests such as Kim Il Sung and Sihanouk, as well as international friends and compatriots from Hong Kong, Macao and Taiwan, also admired and tasted the three fresh bean skins, which all gave high praise. Comrade Xie Tian, a famous film director, once wrote "People are so sweet and fragrant" and "Magnificent mountains and rivers" as souvenirs.