Songxi Town, Qingliu County, is known as the "hometown of tofu skin". The production of Songxi tofu skin began in the sixth year of Jiaqing in the Qing Dynasty. It was originally called "bamboo shoots skin". It was made by cooking tofu skin pulp, which produced a floating piece, picked up and dried. The product has been explored and honed by several generations and has been improved day by day. Especially after liberation, in 1956, under the fine processing of Hu Chengsheng (deceased) and others, the tofu skin was transparent, with the effect of cooling and nourishing yin, and it was a good product for banquets. The production of Songxi tofu skin has strict process requirements from material selection, soaking, grinding, cooking to slurry. Choose locally grown "Zhechun No. 3" soybeans, grind them with stone mills, winnow the bean skins, make them into 2 to 3 petals, wash them 2 to 3 times and soak them in clean water. The soaking time should not be too long, and the water temperature should not be too high. Change the water 2 to 3 times in the middle, and it is ready when the soaked beans are swollen by hand. Add water to the soaked soybeans at a ratio of 1:2, grind them into pulp with a stone mill, and feel the pulp sticky when you pinch it with your fingers. Add about 60 degrees of warm water to the ground soybean milk at a ratio of 1:1, stir well and filter. Skim off the foam on the soybean milk and boil it quickly with strong fire to effectively kill the bacteria in the soybean milk and remove the beany smell and foam. After a few minutes, a thin film will form on the surface of the pot. When small wrinkles appear, you can use scissors to cut it from the middle and peel it off quickly and in one go. Rotate it into a flat strip and hang it on a bamboo pole, which is the formed bean curd. When the soybean milk in the pot cannot form a complete membrane, simmer the remaining soybean milk in the pot over low heat, stirring constantly to prevent it from burning, and stop heating when it becomes a paste. Put the dried wet skin into the pot with the pulp, and evenly hang the pulp on the surface of the bean curd skin, also known as hanging pulp. It is better to dry the bean curd skin than to expose it to the sun, as it is easy to mold in the sun. Hang the well-starched tofu skin on a bamboo pole and put it in the stove. Use the remaining charcoal fire to bake for about 11 hours, turning it over 2 to 3 times during the process to prevent it from burning. The tofu skin is brittle in nature, so it should be spread out and cooled naturally before packaging. At the same time, it should be moisture-proof to avoid affecting the product quality. No auxiliary materials are added during the production process of Songxi tofu skin, which is a pure natural green food. This product has the characteristics of fragrance, mellowness, sweetness, and toughness. It is easy to cook and will not become mushy after long cooking. It is convenient to eat and is a high-protein, low-fat green food.