Doupi is a local snack in rural Hubei. Every winter during the slack season, everyone blanchs the bean curds, grinding early rice and mung beans into a paste and blanching them into thin skins. In addition to trying to stir-fry fresh bean curds with seasonings, they mainly cut them into shreds and dry them in the sun. It can be used to entertain guests during the Spring Festival or given as a gift. After this tofu skin was introduced to Wuhan, some cooked food vendors initially sold shredded beans in soup, and later used chives and glutinous rice as fillings. The skin was the early "light bean skin". Sometimes customers bring their own eggs and ask them to be boiled on the bean curds. The eggs turn out to be bright, orange and refreshing, which is the "egg-glazed bean curd" in the early days of Wuhan. In Wuhan, the oldest one is Wuchang Wangfukou Doupi (the intersection of Jiefang Road and Ziyang Road in Wuchang today). Because it is the ancestral inheritance of the Yang family, it is also called "Yang Doupi". It was opened during the Daoguang period of the Qing Dynasty. It was not until Yang Zhifu, the fourth generation of the Yang family, that he officially put up the signboard of "Yang Hongfa Doupi" in 1929. Yang Doupi is a light bean skin made by Yang himself. It has oily texture, burnt outside, soft inside and fresh fragrance. It is popular among diners due to its unique characteristics, economical and affordable prices. The characteristics of "Three Fresh Bean Curds" are based on the traditional production method, vigorous innovation, adjustment of ingredients, and fine production. The bean curds made by Gao Jin'an have clear pulp, thin skin, good heat, appropriate and even ingredients and seasoning; it tastes fragrant and delicious. It has the characteristics of refreshing, crispy on the outside, soft meat, heavy oil but not greasy. After liberation, Gao Jinan continued to improve and innovate, changing the ingredients of bean curd to pork, noodles and shrimp, and summarizing the bean curd filling, bean curd milk, A complete set of exquisite production methods such as frying the tofu skin makes the Sanxian tofu skin thin and bright, tender and refreshing, the filling is fresh and fragrant, and the oil is not greasy. The color of the tofu skin also develops from the Sanxian tofu skin. Mushroom and tofu skin, etc. Gao Jinan's production skills are mainly "three levels": grinding level, fire level, and material cutting level: the pulp should be ground finely, dry and wet appropriately, and should be ground as needed, and the water should be changed as needed. . Fire pass: Change the heat of a pot of bean curd several times to fully display the color, taste, aroma, shape and characteristics of the bean curd: crispy on the outside and tender on the inside. seafood, keeping the original flavor of the stuffing. In the mid-1950s, Sanxian bean curd was not only spread throughout the three towns of Wuhan, but also introduced to Guangzhou, Shanghai, Changsha, Urumqi and other cities. Accompanied by Ren Zhong, he went to the Huiji branch in Laotongcheng for the first time and tasted the tofu skin made by Er Wang Zeng Yanling and the dishes cooked by Fu Hanqing. Chairman Mao said to the provincial leaders at the same table: “You don’t have this over there, this is the flavor of Hubei. "On September 12 of the same year, Chairman Mao went to the Laotongcheng branch for the second time. When he entered the store, he said: "I'm troubling you again. "This time, the tofu skin king Gao Jin'an personally made three fresh bean curds for Chairman Mao. The Sixth Plenary Session of the Eighth Central Committee of the Communist Party of China was held in Han Dynasty in October. Gao Jin'an and other masters attended the meeting to serve the delegates. Chairman Mao once taught: "Bean curd skins It is the flavor of Hubei and must be maintained. "Premier Zhou also accompanied foreign guests to taste the tofu skin made by Zeng Yanling, the second king of tofu skin, in Laotong City in 1958. During the Sixth Plenary Session of the Eighth Central Committee of the Communist Party of China, central leaders such as Deng Xiaoping, Li Xiannian, Li Fuchun and Cai Chang also attended Dining on the second floor of Laotong City. VIPs such as Kim Il Sung and Sihanouk, as well as international friends and compatriots from Hong Kong, Macao and Taiwan, also tasted the three fresh bean curds and gave high praise to the famous film director Comrade Xie Tian. Zeng wrote "The good people are fragrant" and "The mountains and rivers are magnificent" as gifts.