Wang Shi Fu Dou Pi Guan (Gao Xiong Road)

这家店就在汉口高雄路附近，周末小伙伴们约着吃牛肉豆皮，于是几个人就一起过来了。店子里面依旧不大，杂物堆放的也很乱，不过人多的时候可以坐外面就是，现场环境相对来说比较一般。它家主打就是牛肉豆皮，也附带做些其它小吃，选择还是蛮多的。由于我们几个人都还蛮能吃，于是每样都整了不少。豆皮里面的牛肉还挺多的，糯米比想象中要撑肚子，蒸饺皮薄肉厚趁热很好吃。

The Wang Shifu Doupi Restaurant downstairs has been open for a long time and has good business every day. We often go there to taste his Doupi. This time we changed the variety and bought two rice rolls. The flavors are different and both taste great. I will order this again next time.

Hidden in a small alley, Wang Shifu's bean curd is famous for its beef bean curd. The beef is slightly spicy and the beef cubes are generous. The brine added to each portion of bean curd is just right, and the glutinous rice instantly has a meaty aroma.

Master Wang's Doupi Restaurant is a local favorite. They offer a new take on Doupi. First, they've broken the traditional square shape of Doupi, creating a round glutinous rice pancake. Second, they keep the Doupi from drying out by constantly adding broth and toppings to the pancakes before serving. A line formed when we arrived around 7:00 AM. We ordered, paid, and received our box, then returned to the line with our order and box. Two large pots are heated simultaneously, ensuring that those waiting in line next to one are immediately available. A spoonful of batter is used to spread the pancakes, which are then smeared with egg to create a crispy crust. Once cooked, the pancakes are flipped over, and Fatty Wang grabs a large ball of glutinous rice and spreads it evenly over the pancakes. The pancakes are then cut into small pieces and packed, and finally, the toppings are topped off. Eat it while it's hot! The crispy crust and glutinous rice soaked in broth make it a perfect base for lunch! I'm going to eat tofu skin!!! The specialty beef tofu skin is the most popular, and the slightly spicy topping pairs well with the glutinous rice. Oh, you must try it. Also, this place has a takeout location, but be sure to check the address; there are more than one Master Wang tofu skin locations listed on the takeout platform, so don't order the wrong one.

I've been craving it for a long time. When I arrive in Wuhan, I absolutely have to have Mr. Wang's tofu pudding for breakfast. I took a taxi across the Yangtze River early in the morning and arrived. Since I was there, of course I had to order the signature "Beef Tofu Pi." It's 15 yuan per portion, which comes with two pieces. It's quite tasty. Unlike other tofu puddings, theirs uses a broth. The egg-shell part of the tofu pudding is very soft, not burnt. The glutinous rice is soft, sticky, and moist. The broth gives the rice a unique flavor. It's light on oil, so it doesn't taste greasy at all. It relies entirely on the flavor of the broth, which is quite good. Most people are ordering takeout, so the place was quite empty, but it still tasted a bit warm.

The beef and tofu skin dish has a generous portion of beef, and the owner also drizzles a spoonful of rich broth, which pairs beautifully with the glutinous rice. As the name suggests, tofu skin is made by mixing ground soybeans with eggs and frying them. Many places save time by simply adding flour and eggs, which loses the distinctive aroma. Chef Wang's tofu skin is made traditionally, without cutting corners. The glutinous rice is also crucial; the grains are plump, distinct, and not too tough, giving it a great texture. Their siomai are also delicious—heavy on oil and incredibly tender. Tofu skin and siomai, topped with a bowl of eggnog! Super satisfying!

The ingredients are very generous and the taste is very good. A spoonful of marinade is added after the dish is served. The queue is long, but it goes very quickly. Three-flavor bean curd is 8 yuan, and beef bean curd is 16 yuan. The beef is a little spicy, which makes it taste better.