Lao Tongcheng is the Hankou institution that invented dousi (bean-curd-skin three threads), a Wuhan signature breakfast made of shredded tofu skin, mushrooms, and pickled bamboo wrapped in a thin sheet of beancurd skin and pan-fried. The restaurant has been on Daji Road since 1929 and is still run by descendants of the founder.
The menu now extends to most of the Wuhan breakfast classics — re gan mian, mian wo, glutinous rice dumplings — but dousi is what you come for. The original is the size of a small pizza, cooked on a flat pan in front of you, with a crisp shell and a savoury core. Expect a queue at peak times.