Breakfast · Pan-fried
Doupi (Wuhan Layered Rice and Bean Skin)
📷 Closely related photo — Photo: Chester Toh / Unsplash · Unsplash License
Mao Zedong ate doupi at Wuhan's Laotongcheng restaurant in 1958, and the shop has traded on that visit ever since.
A thin skin made from mung bean and rice flour batter is pan-fried, then layered with glutinous rice, minced pork, mushroom, and bamboo shoots, pressed and pan-fried again.
Why it's made this way: The layered construction reflects Wuhan's elaborate breakfast street food tradition, combining several elements into one portable meal.
Roughly what's in it
480kcal
14gprotein
60gcarbs
20gfat
Estimated per typical street-vendor portion — not lab-tested.
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Part of World of Street Food — 3443 dishes from 118 countries.
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Photo credits.