Enshi Bean-and-Rice Sheets 恩施豆皮
Enshi Bean-and-Rice Sheets is featured among the local specialties of Hubei.
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Enshi Bean-and-Rice Sheets (恩施豆皮) are sheets of rice-and-bean batter set in a wok, the food that Enshi (恩施) in Hubei calls doupi (豆皮). Wuhan and Ezhou know the same food as dousi (豆丝), and Chinese Wikipedia treats all these local names under one article.
How it is made
Rice is soaked with mung beans or soybeans in a set proportion and ground to a batter, which is spread evenly over an iron wok. Once it has set into a round sheet it is lifted out, rolled into a tube and cut to the width of noodles. Buckwheat, kudzu root and lotus seed are also used in some places, and the choice of ingredients gives each area's sheets a slightly different colour and texture.
Fresh and dried
Straight from the wok the sheet is the wet form, moist, smooth and tender, and is usually stir-fried with beef, cured pork or garlic shoots. Sun-dried, it becomes the dry form, also called kudousi (枯豆丝), which has to be soaked before cooking, turns out chewier and can be boiled in soup as well as stir-fried.
Where it comes from
Doupi is the name used in Enshi and Jingzhou (荆州); Gong'an County (公安县) says doupizi (豆皮子) and the Qianjiang (潜江) area doubing (豆饼). In October 2020 the Zhonglu (忠路) bean-sheet technique entered the Enshi Tujia and Miao Autonomous Prefecture list of representative intangible cultural heritage. In May 2021 the Laifeng (来凤) green-bean sheet technique was listed by Laifeng County, and in December 2023 it was combined with the Xuan'en (宣恩) county-listed technique into a single bean-sheet making entry on the prefecture's extension list.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Three-delicacy doupi 三鲜豆皮 →
Wuhan's three-delicacy doupi uses the same name, doupi (豆皮), for a different dish from Enshi's rice-and-bean sheets.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-25. Recipes and servings vary between kitchens.