Huai' an bean curd skin is one of the local specialties in Huai' an county. With Chaigoubao bacon and Mashikou a nest of silk cakes, it is also called Huai 'an Sanbao. Huaian tofu skin has a long history.

During the Hongwu period of the Ming Dynasty (1392), the tofu maker Wu Laohan made tofu skillfully according to his own experience. In the 17th year of Chongzhen in Ming Dynasty (1644), Li Zicheng led an army to conquer Huai 'an, and the people were grateful for invading Wang Weimin. They prepared a batch of tofu skin for the three armies day and night, and the king was amazed after eating it. Since then, the tofu skin in Huai 'an has enjoyed a long reputation. Huaian tofu skin is famous for its thin, fresh, soft, tough and palatable because of its good local water quality and fine workmanship.

It is as thin as paper, clean and fragrant, cheap and good, and rich in minerals needed by human body, such as protein, sugar, fat, cellulose, potassium, calcium and iron. Can be made into various cold, hot, meat and vegetarian dishes, is mellow and refreshing, and is very beneficial to human body after long-term consumption. Chaigoubao Bacon Chaigoubao Bacon is one of the three treasures in Huai 'an with a history of nearly 2 years. This product is smoked with cypress, with unique flavor, fresh and tender meat, rich aroma, soft leather, bright color and durability.

Bulk products are characterized by many mosquitoes and flies and long shelf life. Refreshing and not greasy. It is a must for cooking, delicious in dishes and a good gift. When Empress Dowager Cixi and Emperor Guangxu passed by Chaigoubao, they tasted Chaigoubao bacon and immediately ordered it to be presented to the Qing Palace as a tribute. Chaigoubao bacon has since become a minor celebrity in Beijing. the Great Wall