Jeongkee is one of the few famous breakfast restaurants in Hanyang. Zeng Zhicheng, the founder of Zeng Ji Doupi King, has a lot of background, he studied under the master of tofu Gao Jin'an, and made tofu in Laotongcheng at the age of 15 until his retirement. Four years after retirement, he set up his own door, and he had Zeng Ji. Now the store is inherited by his son, and the traditional production method and recipe of tofu skin are retained, attracting many old Wuhan people to come from Hankou and Wuchang too early.
The production of bean skin pays attention to "clear pulp, thin skin, and good fire". Zeng Jijia's rice milk ratio is appropriate, and the slurry water is delicate and grainy; So far, we insist on using mussel shells to spread the skin, and the egg skin is even, smooth and thin; As for the grasp of the heat, Master Zeng has been operating the pot for many years, and he knows the sense of proportion. The fillings, including the glutinous rice, are all soaked in advance, so even without the blessing of brine toppings, they are delicious enough.
In addition to the regular three-fresh bean skin, the egg-light bean skin that has almost disappeared appears in Zeng Ji's menu. Egg light bean skin refers to the bean skin with no glutinous rice or only a small amount of glutinous rice. The rich filling replaces the dominant position of glutinous rice, and without the bean skin of glutinous rice, the taste will not be too solid, and it is easy to digest. Egglight bean skin used to be the most distinctive variety in Laotongcheng, but now it is extinct in Laotongcheng.
Zeng Ji's bean skin companion is a paste rice wine boiled every day, which has a sticky taste, slightly sweet, and can relieve greasy. Although it has no appearance, it retains the traditional taste to this day.
Zeng Ji bean skin king out of the first pot of bean skin at about six o'clock every day, to around eleven o'clock the last pot sold out and closed, the store almost every day long queue. Zeng Ji did not pay attention to the environment in the store, the breakfast and price of the day were written on the whiteboard at will, and diners paid for the tickets and then queued up to pick up the food, so there was basically no service, and the whole process was self-service. There are few seats in the restaurant, and most diners are more accustomed to packing and eating while walking.
