Yonghe leather is commonly known as Yonghe Qianzhang, which is called tofu skin in the north and louver in the south. It is a soy product. Yonghe leather has a long history. It is said that tofu was created by Liu An, the Huainan king of the Han Dynasty. It has been more than two thousand years. In some places in Hong'an County, the custom of "making leather" has been circulated throughout the year, and "Yonghe Pizi" has the most unique flavor. As the Spring Festival approached, the leather workshops in Yongjiahe Town began to flourish again. The thick and tender “Yonghe Leather” became a special dish in the group.

Yonghe leather is the characteristic leather produced by Yongjiahe Town, Hong'an County, Hubei Province. Yonghe leather is famous for its sweet and delicious taste, rich in flesh and tenderness, and is famous in Hong'an and even Hubei. It has become the first general county in China - Hubei Hong'an A large specialty, deeply loved by the majority of the people of Hong'an. On September 17, 2014, the two products of “Hong'an Dabu” and “Yonghe Pizi” in Hong'an County passed the technical review of national geographical indication protection products. So far, the total number of geographical indication products approved by the State Administration of Quality Supervision, Inspection and Quarantine has reached four. The production of Yonghe leather must go through 22 procedures such as soaking beans, grinding beans, sizing, smashing, sizing, pulping, pressing, etc. Only by not being afraid of complicated and laborious, can we make good leather, from bean to soybean milk, Then go to the tofu brain and a thousand sheets. After the fresh skin is dried, it can be stored for a long time. It can be eaten with water and can be eaten. The people like it very much. The hospitality often buys the skin as a food and drink. Yonghe's leather is simple to make, and there are four main links: one is to soak the beans, soak the beans in the water, soak the beans to a fullness, and then wash them. The second is grinding beans, the traditional method of grinding with stone. The golden soybeans are poured into the eyes, and the white flowers of the soy milk are scattered from the rain column. Nowadays, the electric grinder for processing is both labor-saving and ensures the quality of soy milk. The third is the pulp, which is the most crucial part. The skin and tofu are good or bad. After the soy milk is boiled, pour it in the jar and pour it with plaster. One hand rubs the gypsum pot, pinches the long scoop in one hand, pours the gypsum water, and stirs it in the pulp with a scoop. The trickle flows into the tank, and the soy milk boils like boiling water. Four watering, the key to pouring the skin is a "pouring" word. First, dry the dry soy milk in a small bucket, then use bamboo to smash it, use a bowl to smash it into the leather compartment, a bowl of water and a piece of skin, which is the key to determining the thin and dry skin. To grasp the heat. Yongjia River leather processing is wonderful in the water. The mountain springs of the Dabie Mountains are turning seven and eight bends, flowing continuously; flowing to the Yongjia River. The river is clean and the water quality is suitable for leather processing. In the same year, a Wuhan person came to Yongjiahe as a guest. He ate the skin and asked him about the processing. The leather master said: "It is wonderful in the water." After that, the passengers used the car to pack a few buckets of water to the Wuhan to process the leather, and the skin was really different, not to be blind. Yonghe's skin has a variety of ways to eat: raw, the country's tofu skin masters like this way. The leather has just been torn off from the leather cloth, and the aroma is tangy. It is browned, scallions and garlic, and it tastes delicious. Stir-fry, this is a common way to eat. Usually served with cabbage, spinach, etc., in the plate, "one clear and two white." Eat it, cut the skin into triangles, match the pork chops, and bake in a sand can. This kind of dish is called “Peizi煲”. When it is eaten, the oil drops are bright and bright, and it is fresh and delicious. "Smelly" to eat. Use the appropriate temperature to ferment the skin. After three or five days, uncover it, the skin grows with fluffy white hair and gives a seductive scent. This kind of leather is fried and tastes delicious, better than fish. Crisp to eat, cut the skin into a diamond shape, add salt to dry, it will become a "pear fruit." It is a good dish for breakfast when you eat with crispy and crispy aftertaste.

Yonghe leather quality technical requirements First, raw material requirements 1. Soy: Choose soybeans with a protein content of ≥ 40%. 2. Second, the processing technology 1. Process: soybean → screening → soaking → refining separation → boiled pulp → condensate → brain breaking → cloth brain → pressing → molding. 2. (2) Refining separation: The concentration of soybean milk is controlled at 10% to 12%. (3) Cooking pulp: Soymilk is boiled and maintained for 3 minutes to 5 minutes. (4) Condensate: The slurry is prepared by using gypsum plaster water (the ratio of gypsum to water is 1..3), the temperature of soybean milk is controlled at 85 ° C to 90 ° C, and the amount of gypsum water added is 1.5% to 3.0%. (5) Pressing: pressing until the moisture content is ≤ 36%. Third, the quality characteristics Sensory features: the color is white or light yellow, the texture is delicate and smooth, the tissue is compact, the thickness is uniform, the toughness is not sticky, the tenderness is delicate, and the taste is mellow. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production of Yonghe Pizi may submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Hong'an County, Hubei Province, which shall be reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection mechanism of Yonghe leather is selected by the Hubei Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.