Bean curd skin is a traditional bean product of Han nationality, and there are many famous dishes in the north and south of China.

Tofu skin has two different names:

After the soybean milk is boiled, a natural oil film is formed on the surface, which is picked up and dried to make bean curd skin, also called "oil skin", "yuba" and "bean curd skin".

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".

Although both of them are called "tofu skin", they are quite different in shape, composition, taste and cooking methods. But for example, Shanghainese are vegetarian chickens and ducks. Vegetarian chicken rolls into thousands, and vegetarian duck rolls into oil skin.