|This article relies largely or entirely upon a single source. (March 2012)|
This dish was invented in 1931 by a local chef who improved the traditional Doupi cooking style and later went on to open the famous restaurant LaoTongCheng.
The name of the food comes from the material of the outside layer, which is made out of a blend of green bean powder, eggs, milk, and flour. The inside of the Doupi usually contains fried sticky rice blend with bean curb dice, sliced pork, mushrooms, and scallions. Once it has been fully cooked, it is cut into small pieces, about 5~8cm apiece. Each serving consists of two to three pieces.
There are many different flavours of Doupi. For example, it can also be made with beef, shrimp, or mushrooms.
It is one of the main breakfasts for locals.