The difference between bean curd skin and yuba is that bean curd skin is flat when it is dried, while yuba lets it droop naturally, so that it will become branches after drying. In both cases, soybean milk is boiled and kept warm to form an oil film, which can be picked up and dried.

Bean curd skin, also called "oil skin", "yuba" and "bean curd skin", is a traditional bean product of the Han nationality, and there are many famous dishes in the north and south. Bean curd skin is flat and sweet, and has the effects of clearing away heat and moistening lung, relieving cough and resolving phlegm, nourishing stomach, detoxifying and stopping sweating. Bean curd skin is rich in nutrition, high in protein and amino acids, and contains 18 trace elements such as iron, calcium and molybdenum, which are essential for human body.

Yuba, also known as tofu, is a popular Hakka traditional food and a common food raw material in China. It has a strong bean flavor and a unique taste that other soy products do not have. Yuba is yellow and white in color and bright in luster, and is rich in protein and various nutrients. Soak in clear water (cool in summer and warm in winter) for 3-5 hours before applying. It can be meat, vegetarian, roasted, fried, cold salad, soup and so on. The food is fragrant and refreshing, and the meat and vegetables have their own flavors.