Doupi was originally a local flavor snack in rural Wuhan. Every year in the winter when the farm is idle, families are hot bean skin, that is, with early rice and mung beans ground into pulp, hot into thin skin, in addition to instantly fry fresh bean skin with condiments to try, mainly cut into silk, sun-dried. Can be used in the Spring Festival to treat guests, but also as a gift. After the introduction of this bean skin to Wuhan, at first some cooked food vendors, selling soup bean threads, and then with scallions and glutinous rice as a filling, skin that is the early "light bean skin". Sometimes customers bring their own eggs, asked to put the egg hot in the bean skin, but the color is bright, orange and crisp, this Wuhan, the early "egg light bean skin".
In Wuhan, the longest history of the Wuchang Wangfukou Doupi (today's Wuchang Jiefang Road and Ziyang Road intersection), because of its ancestry for the Yang family, also known as 'Yang Doupi', opened in the Qing dynasty during the Daoguang period, due to the small store did not use signboards until the fourth generation of the Yang family, Yang Zhifu, was formally put up in 1929, "Yang Hongfa Doupi". It was not until the fourth generation of the Yang family, Yang Zhifu, that the signboard "Yang Hongfa Doupi" was officially put up in 1929. Yang Hongfa Bean Skin is a kind of light bean skin, made by Yang himself, with the characteristics of heavy oil, burnt outside, soft and fragrant inside, economical and popular among diners. Guo Chunshan, the creator of Wuhan's three fresh bean skins, and Gao Jinan, who is known as the king of bean skins, have both worked in Yang's store.
In 1946, the old Tongcheng resumed business, Gao Jinan for the original "three fresh beanskin" features, in the traditional system, vigorously innovate, adjust the ingredients, fine production, Gao Jinan do beanskin with pulp clear, thin skin, fire power positive, ingredients, seasoning appropriate uniform; eat the flavor of aroma, crisp, crispy, soft meat, heavy oil and not greasy features. Characteristics. After liberation, Gao Jinan and constantly summarize the improvement of innovation, will be changed to the ingredients of soybean skin pork, mouth and shrimp, and summarized the soybean skin stuffing, soybean skin paste, soybean skin frying a whole set of fine production methods. So that the three fresh bean skin thin color color, tender and crisp, filling fresh and fragrant, oil but not greasy, bean skin color from the three fresh bean skin development of shrimp bean skin, mushroom bean skin and so on. Gao Jinan's production skills are mainly based on the "Three Guan": grinding pulp, fire, and ingredients. Pulp grinding: the pulp should be finely ground, dry and wet properly, with the use of grinding, with the change of water. The fire level: changing the fire a few times in the middle of a pot of bean curd will fully display the color, flavor, aroma, shape and the characteristics of crispy outside and tender inside. The next material off: the main and secondary materials with all the colors, add seafood, to maintain the original flavor of the filling juice.
In the mid-50s, the three fresh bean skins not only spread to the three towns of Wuhan, but also to Guangzhou, Shanghai, Changsha, Urumqi and other cities. April 3, 1958, 3:00 pm, Chairman Mao Zedong accompanied by Wang Renzhong, the first time to the old Tongcheng Huiji Branch, tasted the beanskin. Chairman Mao was accompanied by Wang Renzhong and tasted the bean skins made by Erwang Zeng Yanling and the dishes cooked by Fu Hanqing. When tasting the bean skin, Chairman Mao said to the table of provincial comrades: "You do not have this, this is the flavor of Hubei."
On September 12 of the same year, Chairman Mao went to the old Tongcheng branch for the second time, into the store and said: "again to trouble you." This time it was the king of bean skin Gao Jinan for Chairman Mao personally made three fresh bean skin. In October, the Sixth Plenary Session of the Eighth Party Congress was held in Han, and Gao Jin'an and other masters came to serve the delegates. Chairman Mao once taught: "Bean skin is the flavor of Hubei, to be maintained."
Premier Zhou also accompanied foreign guests in 1958 in the old Tongcheng tasted by the second king of the beanskin Zeng Yanling production of beanskin, the party's eighth session of the Sixth Plenary Session, Deng Xiaoping, Li Xiannian, Li Fuchun and Cai Chang and other central leaders have also eaten in the old Tongcheng second floor. Kim Il Sung and Sihanouk and other VIPs and international friends Hong Kong, Macao and Taiwan compatriots and tourists are also famous to taste the three fresh bean skin, have given a high evaluation. Comrade Xie Tim, a famous film director, had book "people good beanskin incense", "magnificent mountains and rivers" presented as a souvenir.