The story of traditional food Changzhou Baipai. Baiye, also known as "hundred pages", is a favorite soybean product of the Shanghainese people. There are two kinds of Baiye, the thin one is mechanized mass production, the finished product has a strip of mold pressing texture, also called the mechanism of Baiye; relatively thick is generally hand-poured, lower production, indicating smooth, Shanghai people used to call "thick Baiye". The thick leaves are most famously produced in Hengshanqiao, Changzhou, and the average Shanghai restaurant in Jiangsu, Zhejiang and Shanghai will have a dish with Changzhou leaves as the raw material: Changzhou leaves in chicken sauce. What makes Changzhou Baileys different is not only its traditional production process, but also the unique local water quality and Changzhou's unique ingredients.

"Changzhou Baiye" has a long history of Changzhou cuisine, and the story of the traditional food Changzhou Baiye. During the Qianlong period of the Qing Dynasty, "Changzhou Baiye" appeared. Wang Genzhan and Wang Dezhao, the father and son of Wang Dezhao in Xi Xiang Village, North Xi Xiang, Qingming Mountain, Hengshan Bridge, Changzhou, started to create a unique process of making Baiye ("Changzhou Baiye"). The traditional delicacy Changzhou Baiye has a mellow and tender flavor, fluffy and smooth, and since then Changzhou Baiye has gained fame. Over the past three hundred years, the ancient craftsmanship of "Changzhou Baiye" has been passed down from generation to generation, which not only perpetuates the distinctive flavor, but also inherits the local traditional food culture. Today, Changzhou Baiye is famous in Jiangsu, Zhejiang and Shanghai, and has been a valuable historical and cultural heritage in Southern Jiangsu Province.

"Changzhou Baiba" long history of Changzhou cuisine, the production of Changzhou Baiba selection of soybeans is unique to Changzhou local varieties of soybeans, this soybean protein content is high, the rate of pulp is much better than the general soybeans, the pulp is not only a high concentration and more mellow, not ordinary soybeans can be compared. Soaking soybeans with clean river water rather than tap water, because the river water is softer, can increase the toughness of the leaves. Changzhou is a very economically developed area in the Yangtze River Delta, and pollution is becoming increasingly serious, so it is no longer easy to find such river water. From soaking, grinding, leaching pulp to cooking pulp time should be just right, neither long nor short, the key is in the hands of the producer to grasp the "degree". The core technology of making Baiba is "pointing flower", which is a precious heritage that the local Baiba family does not disclose, and the material, quantity, time and fire of "pointing flower" directly determine the taste and quality of Baiba. Starting from the Qianlong period, the unique craftsmanship of Changzhou Baiye has been inherited for more than three hundred years, and has now become a shining business card of Changzhou.