Lao Tongcheng Three-Delicacy Tofu Skin

Lao Tongcheng Three-Delicacy Tofu Skin

　　In Wuhan, a major central city in China, there is a well-known traditional Chinese restaurant called "Lao Tongcheng." The "tofu skin" from "Lao Tongcheng" once won the highest honor in China’s food industry—the "Golden Tripod Award."

　　History and celebrities were once sources of pride for "Lao Tongcheng." In 1958, Mao Zedong visited "Lao Tongcheng" twice and, after tasting the "Three-Delicacy Tofu Skin," said: "Tofu skin is a flavor from Hubei—it must be preserved." "You have created a famous local snack for Hubei, and the people thank you."

　　The "tofu" in Lao Tongcheng's "Three-Delicacy Tofu Skin" must be made from shelled mung beans; the "skin" must be made from refined rice paste; the filling must use glutinous rice from Hunan; the three delicacies must be fresh meat, fresh mushrooms, and fresh bamboo shoots; the shape must be square and thin; the color must be golden yellow; and the taste must be fragrant and intoxicating. No wonder it once won top honors. The reform and opening-up policy brought new development to Lao Tongcheng. In 1993, it established the first joint-stock catering company in Hubei Province—Lao Tongcheng Co., Ltd. Branches of the brand appeared in Nanchang, Shenzhen, Zhanjiang, Jingzhou, Ezhou, Tianmen, as well as at Nanjing’s Confucius Temple and Beijing’s Jiufangyuan. In 1989, during a performance in the United States, the "Three-Delicacy Tofu Skin" and Hubei cuisine dishes garnered significant coverage and prime-time attention from the U.S. newspaper Inquiry and ABC TV. (Wuhan)