Doupi is an essential part of Wuhan "GuoZao" culture and is considered a "must try" food when visiting Wuhan.
Wuhan Delicacy: Doupi
Doupi, also called Meat and rice pancake, is a breakfast dish from the city of Wuhan in Hubei province. It is, however, much more than a phrase; it is a custom ingrained in the "Wuhan culture."It is often sold as street food.
In Wuhan dialect, "GuoZao" literally means "to have breakfast".Doupi is an essential part of Wuhan "GuoZao" culture and is considered a "must try" food when visiting Wuhan. For those who have never had it before, you might think it is a soy product? Actually, Doupi is a staple food made of eggs with glutinous rice and a variety of fillings.
Although it is called "tofu skin" in Chinese, it actually refers to a type of breakfast delicacy made primarily of Dougan (It a kind of tofu, however, it differs from regular tofu in that it is firm whereas tofu is soft.), lean meat, fatty meat, shiitake mushrooms, Zha Cai, all fine dice, and then put the fine dice Stir-fry in a pot, add oil (slightly more), soy sauce, MOG(monosodium glutamate), a little salt, and set aside. and made by frying. Its skin is golden and shiny, and the mouth is crisp and tender and fragrant.
P.s: Zha Cai is a type of pickled mustard plant stem originating from Chongqing, China. In English, it is commonly known as Sichuan vegetable or Chinese pickled vegetable, but be sure to wash the saltiness, the taste will be fresher.
It seems that the first restaurant to sell Doupi would have been “Hongfa Yang Doupi,” which opened in 1929, however, the form had been without eggs at the moment. Later that same year, in 1929, a local chef named Jinan Gao, who had previously worked at “Hongfa Yang Doupi,” opened his own restaurant selling the upgraded method of Doupi. Gao's Doupi was crispier and also more fragrant than the previous still, thanks to the addition of eggs as well as a change in cooking techniques. The restaurant was called "Lao Tong Cheng," and it quickly rose to prominence as the king of the street snack.
During the mid-1950s, the popularity of Doupi extended over and above Wuhan to Guangzhou, Shanghai, Changsha, and even Urumqi.
Past and Present
Doupi's ancestor can be traced back to the invention of traditional "Dousi" in rural Hubei province. Dousi, as opposed to Doupi, is made by grinding, heating, and drying a mixture of mung beans and rice milk. Dousi is typically thinly cut into slices, making them ideal for pan-frying or boiling. Locals began wrapping glutinous rice after Dousi arrived in Wuhan. After Dousi arrived in Wuhan, locals began wrapping it in glutinous rice, pork mince, and scallions to make a deep-fried snack, which became the precursor to Doupi.
How to make a perfect 'Doupi'
The outside of a perfect Doupi should be golden and thinly crispy, but the inside should be chewy and springy.
To begin, mung beans and rice are finely ground to make the Doupi pancake spread.
Second, pan-fries the spread in a large wok while adding eggs to give it a golden color.
Thirdly, fillings such as steamed sticky rice, various ingredients, and occasionally Master stock are poured onto the pan-fried layer.
Finally, when the underside is golden and crisp, the entire square of Doupi is flipped over to allow the rice layer to crisp up.
All these ingredients and heat are key aspects to consider when producing a perfect Doupi. The beans that are used in the external interface must be peeled mung beans, and the pancake spread must be made from delicately refined rice milk. The eggs that are usually added to the dispersal should not be any below four; otherwise, the taste will be far from ideal. In terms of fillings, instead of the pickles and bean-curd that are commonly used today, a truly traditional Sanxian Doupi consists of the aforementioned pork, fresh mushrooms, and bamboos.
Doupi is cut into small squares, sprinkled with chopped scallions, and represented in smaller containers or plates once properly cooked.
It is one of the main foods "GuoZao"(breakfast) for Wuhan natives, and it is also a very characteristic traditional snack among the natives of Wuhan. Its shape is square and thin, its color is golden and yellow, and is fragrant. It was originally a special holiday delicacy made by Wuhan locals during the New Year and Special festivals, and later it became a common breakfast. Many Westerners have disputed it as Hubei's answer to lasagna due to its resemblance to the equally famous Italian dish.
Doupi is now being served as a preparation for a different dish on the table and the existence of this food is now accepted in many places.
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