Gaobeidian bean curd silk is known as "bean curd tendon", which is rich in flavor, milky white in color and well-proportioned, and has become a unique local dish. During the Song and Liao Dynasties, Xiao Taihou personally passed Huailaidian (now Gaobeidian). He was full of praise after eating tofu, so he took Gong Wang, who made tofu, to Youzhou to make tofu for him. However, due to the water quality problem, the taste was never as tender as that of Gaobeidian tofu, so he ordered Gong Wang to go back and find a way, so there was today's Gaobeidian tofu silk. Later, in the Qing Dynasty, the Western Empress Dowager went to Gaobeidian, the sacrificial route of Xiling, and ate shredded tofu, which was delicious and was immediately rated as a treasure of the Forbidden City. Over the years, Gaobeidian bean curd silk has become a special food on people's table with its somersault and salty and nutritious taste, which is deeply loved by people.

Spiced bean curd silk is known as "bean curd tendon" because of its flexibility and elasticity, and it is a top grade with rich nutrition, strong fragrance and delicious taste in vegetarian food. The most authentic taste of Gaobeidian tofu silk is the tofu silk sold by Huige specialty. The shredded bean curd sold in Gaobeidian is hand-made with superior soybeans and traditional techniques. It tastes like a somersault, salty and delicious, rich in nutrition, and makes people want to eat it at first sight!