Hubei folks have always used the custom of mixing beans and rice to prepare food. In the 1920s, there was a man named Zeng Houcheng in Hankou who was very good at doing business. He bought a shop in Hankou Avenue and hired several masters to run the hotel. Because the store is close to the city gate, he named it "Tongcheng Hotel", which means you can enter the city when you leave the hotel. When the store opened, it specializes in sweet food such as bean skin, crock chicken soup, lotus seed soup and glutinous rice balls. After the outbreak of War of Resistance against Japanese Aggression, business was depressed and hotels closed. After the victory of the Anti-Japanese War, Zeng Houcheng returned to his old job and changed his name to "Old Tongcheng" to show his old qualifications and delicious food. Laotongcheng paid attention to the improvement of product quality, and soon became famous for its delicious three fresh bean skins and crock chicken soup.

After the founding of New China, with the inheritance and development of famous teachers such as Gao Jinan, the king of bean skin, and Zeng, the second king of bean skin, the quality of bean skin was further improved, and egg-light bean skin, beef bean skin, shrimp bean skin and crab bean skin were also introduced. If you find my answer satisfactory, please accept it!