BANSHAN DOUPICI AND DOUZHI

Banshan Doupici and Douzhi

　　Banshan Doupici and Douzhi

　　Produced in Banshan Town, Longhai City, Fujian Province—the birthplace of the nationally renowned "Longjiang Style"—these unique green food products are made from 100% high-quality soybeans using ancient traditional methods. Highly nutritious, they are famous across Southeast Asia, sell well both domestically and internationally, and are widely favored by consumers. Statistics show: over the past 12 years, a total of 2,346 tons of doupici have been exported, earning 12.96 million RMB in foreign exchange, and 864 tons of douzhi have been exported, earning 8.04 million RMB in foreign exchange.

　　Doupici and douzhi are natural foods with high nutritional value, beneficial to health, reasonably priced, and uniquely flavorful. Their production methods all follow ancient traditional techniques, which we’ll briefly introduce here.

　　(1) Making Doupici

　　First, select high-quality soybeans, roast them until the shells crack, then discard the shells and keep the beans. The beans need to be soaked in water for 5 to 7 minutes, then rinsed clean with fresh water. Next, scoop out the beans, add water, and grind them into a slurry. Boil the slurry with hot water to separate the soybean residue, then filter it through gauze and discard the residue. Boil the soy milk in a pot or cauldron, cool it with a fan, and a layer of soy milk skin will form on the surface. Lift it off with a wooden stick. After every 10 sheets of doupici are lifted, add more soy milk to the pot or cauldron. The lifted doupici are dried, flattened, and then packaged—usually 10 sheets per pack, though some are packaged as 100 sheets in a large pack. When making doupici, it’s especially important to note that from soaking the beans to boiling the slurry, each pound of doupici requires 7 pounds of water—neither more nor less—as this affects the product’s pass rate.

　　(2) Making Douzhi

　　Select good soybeans, roast them until the shells crack, remove the shells and keep the beans, rinse them with water, soak them, and grind them into soy milk. Filter the soy milk with gauze and discard the residue. Boil the soy milk in a large cauldron, then use your hands to lift it from the cauldron into strips, place them on bamboo sticks to dry, and you’ve got douzhi.