Hubei folk have always had the custom of mixing and grinding beans and rice to prepare food. In the 1920s, there was a man named Zeng Houcheng in Hankou who knew how to do business. He bought a shop on Dazhi Road in Hankou and hired several chefs to run a restaurant. Because the restaurant was close to the city gate, he named it "Tongcheng Hotel", which means that after leaving the hotel, you can enter the city. When the store opened, it specialized in sweets such as tofu skin, crock pot chicken soup, lotus seed soup, and glutinous rice balls. Later, due to the outbreak of the Anti-Japanese War, business was depressed and the restaurant closed. After the victory of the Anti-Japanese War, Zeng Houcheng returned to his old business and changed its name to "Laotongcheng" to show his seniority and delicious food. Laotongcheng focused on product quality improvement, and soon became famous in Jiangcheng for the delicacy of its three-fresh tofu skin and earthen pot chicken soup.
After the founding of the People's Republic of China, under the inheritance and development of famous masters such as "King of Bean Curds" Gao Jin'an and "Second Bean Curd Skins" Zeng Yanlin, the store further improved the quality of bean curds, and also launched the Egg Light New varieties such as bean curd, beef bean curd, shrimp bean curd and crab roe bean curd have become famous. Foreign guests often come to Han to taste the authentic Laotongcheng tofu skin.