Baiye, also written as "hundred pages", is a soy product that is very popular among Shanghainese people.

There are two types of louvers, the thin ones are mechanized and mass-produced, and the finished product has stripes of texture pressed by molds, also called machine-made louvers; the relatively thick ones are generally cast by hand, with lower output, indicating smoothness, which Shanghainese are used to.

It's called "thick louvers".

The thick louver produced in Hengshanqiao, Changzhou is the most famous. Most Jiangsu, Zhejiang and Shanghai restaurants in Shanghai will have a dish using Changzhou louver as raw material: Changzhou louver in chicken sauce.

What makes Changzhou louvers unique is not only its traditional production process, but also the unique local water quality and Changzhou's unique raw materials.

"Changzhou Baiye" has a long history of Changzhou cuisine, a hundred-page story of traditional cuisine in Changzhou.

During the Qianlong period of the Qing Dynasty, "Changzhou louvers" appeared. Wang Genchan and Wang Dezhao, a father and son in Xixiang Village, North Qingming Mountain, Hengshan Bridge, Changzhou, pioneered a unique craft of making louvers ("Changzhou louvers").

The traditional delicacy Changzhou Baiye tastes mellow, tender, soft and smooth. Since then, Changzhou Baiye has become famous.

Over the past three hundred years, the ancient craftsmanship of "Changzhou Baiye" has been passed down from generation to generation, which not only continues the unique delicacy, but also inherits the local traditional food culture.

Today, Changzhou Baiye is famous in Jiangsu, Zhejiang and Shanghai regions and has become a precious historical and cultural heritage in southern Jiangsu.

"Changzhou Baiye" is a Changzhou delicacy with a long history. The soybeans used to make Changzhou Baiye are unique to Changzhou. This kind of soybean has high protein content and the pulp yield is much better than ordinary soybeans. The pulp produced is not only high in concentration but also more mellow.

, unmatched by ordinary soybeans.

Use clean river water instead of tap water to soak soybeans, because river water is softer and can increase the toughness of the louvers.

Today's Changzhou is an extremely economically developed area in the Yangtze River Delta, and pollution is becoming increasingly serious. It is no longer easy to find such river water.

The time from soaking, grinding, draining to boiling must be just right. It cannot be long or short. The key lies in the "degree" grasped by the producer.

The core technology of making louvers is "flower-pointing", which is a precious and secretive heritage of the local louver family. The materials, quantity, time and heat of "pointing flowers" directly determine the taste and quality of the louvers.

Starting from the Qianlong period, Changzhou's unique craftsmanship of venetian blinds has been passed down for more than 300 years, and has now become a shining business card of Changzhou.