1. Qianzhang is a thin dried tofu slice. Generally refers to louver, also known as Qianjianpizi, Baiye, tofu skin, Qianzhang, etc. Traditional soy products are as thin as paper and yellow and white in color.

2. It can be eaten cold, stir-fried, or cooked. The name Baiye is mostly found in Jiangsu; in the north, it is called dried tofu; in Jiangxi and Anhui, it is called Qianzhang; in Yueyang, Hunan, it is called Qianjianpizi.

3. Northern Jiangsu louver is usually made by pouring cooked soy milk on a cloth, pouring it layer by layer, and then pressing it with heavy objects (called "pressing" in dialect) to remove part of the water. , and finally peel off the cloth used to water the louvers. Choose thick soy milk and pour it into a pan. Be careful not to boil it when heating. A layer of skin will form on the surface of the soy milk in the pan. Use a bamboo skewer or other tools to scoop it out properly and let it dry slowly. However, there are cases when it is not dry. To be cooked and eaten. After the film is removed, a film will form in the pot again. Continue to remove it. If this is repeated, the concentration of the soy milk will gradually become thinner, so it must be replenished appropriately.