A thin layer of egg and mung bean batter is fried on a flat pan until crispy, then topped with seasoned glutinous rice, diced pork, mushrooms, and bamboo shoots. It's flipped, folded into a square, and cut into pieces. Crispy outside, soft and savory inside.
Doupi originated in Wuhan during the Qing Dynasty when a cook ran out of spring roll wrappers and improvised with mung bean and egg batter. Old Tongcheng (老通城) on Zhongshan Avenue has been serving it since 1931.