This is a Wuhan street food
Golden and crispy skin
Wrapping flavorful sticky rice
Layered with three delicacies--meat, Dougan and bamboo shoots
This is the dream breakfast of a Wuhan people
San Xian Dou Pi (Three Delicacies Tofu Skin)
There are tens of thousands of Dou Pi shops
The Xu's shop which has been opened for ten years is located in a community
They don't even have a sign
But their shop is widely recognized
Because Xu Zhigang inherited the recipe from a time-honored Wuhan Dou Pi shop
Lao Tong Cheng
The best Dou Pi is sold fresh
And to uphold the tradition
Xu starts his preparation at one in the morning everyday
Rinse soaked sticky rice over and over again
Transfer it to a wood bucket
Make holes with a stick
Cover the bucket with a piece of damp cloth
And steam the bucket of sticky rice
Meanwhile make rice slurry
Rice, soy beans and mung beans were soaked the day before
The slurry needs to stand still for a while
And add water
Stir until the concentration is just right
It depends on experience
And his wife Zhou Hongju is preparing Saozi
Deep-fry ginger
And chopped fat
Add Dougan
Add dark soy sauce
Then add finely diced mushrooms, pork and bamboo shoot
Season with salt, sugar and black pepper powder
The Saozi has a bright luster
And it smells great
Stir Saozi sauce into steamed sticky rice
And the rice becomes extra tasty
This is the filling of San Xian Dou Pi
Three in the morning
Breakfast shops start to open
Two hours later
They will be welcoming their earliest customers
Time is tight for Xu to make the skin
Pour rice slurry down the edge of a wok
Spin the wok to spread the slurry
The shell is a dedicated tool of Lao Tong Cheng cooks
The shape of the shell matches exactly with the wok
However one still needs tons of practice to master the skill
Add eggs
Spread the eggs with the shell
So that it is evenly spread on the slurry
After it coagulates
Put the sheet aside
It takes three minutes to make a sheet
Before the earliest customers come
Xu has to make forty sheets without rest
Or they would run out of Dou Pi to sell
The other wok is used to make the final product
Fill the tofu skin with a compressed layer of cooked sticky rice
Spread on top Saozi with sauce
Press Saozi into the sticky rice
Fold the edges
Flip the tofu skin
Without wasting a grain of rice
Divide it into small pieces when the skin is still crisp
Xu makes at least sixty woks of Dou Pi everyday
At the peak hour, there will be a long queue outside their shop
The flipping
And the spinning
Is such eye candy
Often times when you are still fascinated by his moves
Your Dou Pi is ready
Some find sticky rice hard to digest, not suitable for the morning
Then there is Dan Guang Pi
Sticky rice free
On the skin
Meat and Saozi are spread
Also crunchy on the outside
And tender on the inside
A nice breakfast
The special taste of life of the city
Is concentrated in the preservation of the delicate skills
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