Dongwushan Soybean Curd Skin

Dongwushan Soybean Curd Skin

　　　Product Name: Dongwushan Soybean Curd Skin

　　Place of Origin: Fuyang, Hangzhou, Zhejiang Province.

　　Product Characteristics: Thin, oily and smooth, does not clump in water, aesthetically pleasing, as thin as cicada wings, glossy white, extremely lightweight, and delicious in flavor.

　　Product Composition: Nutritional components such as protein, vitamins, iron, calcium, and phosphorus.

　　Product Efficacy: It helps to benefit qi and harmonize the middle, promote fluid production and moisten dryness, clear heat and remove toxins. Long-term consumption may help alleviate symptoms such as excessive sweating, night sweats, and spontaneous sweating caused by spleen-kidney deficiency during menopause.

　　Product Introduction: Dongwushan Soybean Curd Skin is a traditional specialty of Fuyang, often referred to as the “golden garment,” and has a history of over a thousand years. In 1985, it was recognized as a high-quality branded product of Zhejiang Province. Its features include an attractive appearance, extreme thinness resembling cicada wings, glossy whiteness, very light weight, and exceptional taste that remains delicious even after prolonged cooking.

　　The fame of Dongwushan Soybean Curd Skin comes from two main factors. First is its exceptionally high-quality water. The stream at Dongwushan originates from the towering Dalong Mountain, maintaining mirror-like clarity year-round and rich in minerals with strong cohesion and a slight sweetness. Second is the refined craftsmanship. For centuries, the skill of making soybean curd skin in Dongwushan has been passed down from “father to son, elder brother to younger brother,” improving with each generation. Many master artisans have over 30 years of experience. During production, the technique known as “three gusts of wind” is considered a unique secret: when the soy milk in the pot begins to wrinkle like milk, artisans gently blow a faint “breeze” around the edge of the pot to help form the skin initially; then they blow the “first gust,” using a two-foot-long bamboo strip to lift the skin and lightly place it on a rack; next, the “second gust” is used to draw out the bamboo strip with the help of airflow, leaving the skin on the rack; finally, the “third gust” is blown to puff up the skin, similar to plump white fish maw, and then excess soy milk is scraped off with the bamboo strip, ensuring the skin is uniformly thin. Thanks to the unique water quality and distinctive craftsmanship, the resulting soybean curd skin is as thin as cicada wings, with up to 240 sheets per kilogram. However, due to its high protein content, it is prone to mold and spoilage when exposed to moisture, giving it a short shelf life. Now, Dongwushan Soybean Curd Skin is packaged in “E5 anti-mold preservation bags,” which keep it mold-free and flavorful for 3–6 months, facilitating storage and transportation so more people can enjoy this specialty from Fuyang.

　　Today, Dongwushan Village has become the “hometown of soybean curd skin.” Besides being supplied regularly to famous restaurants in Hangzhou such as Tianxianglou, Louwailou, and Suchunzhai, Dongwushan Soybean Curd Skin is also widely sold across China, and many foreign tourists eagerly take this Fuyang specialty back to their home countries, spreading its aroma overseas.

　　Product Anecdote: In 1972, during U.S. President Richard Nixon’s visit to China, he toured Hangzhou and enjoyed an exquisite dinner featuring uniquely flavorful dishes such as “Dry-Fried Sparrow,” “Dragon Playing with Water,” and “Phoenix Flying over South Mountain,” all of which he highly praised. Upon learning that these delicacies were made with Dongwushan Soybean Curd Skin from Fuyang, he specifically purchased several kilograms to take back to the United States.