Haihui Temple fermented bean curd has a long history. "Compendium of Materia Medica" records: fermented tofu is also known as bean milk. If tofu is marinated with wine lees or sauce, it tastes salty and sweet. The brand of "Haihui Temple" is named after the cabbage tofu produced by the cabbage tofu factory in Haihui Temple. It was founded in the 22nd year of the Republic of China (1933).

In 1980, the "Haihui Temple" trademark was registered through the State Trademark Office. The production scale began to be expanded in 1995. At this time, the fermented bean curd produced is no longer limited to cabbage fermented bean curd, and the products have a variety of colors. In addition to cabbage fermented bean curd, more than 20 kinds of fresh crispy fermented bean curd and white fermented bean curd are added. Among them, the fermented bean curd is very distinctive and has become a representative of the "sauce-based bean curd" of China's five major bean curds. It has also provided technical guidance and assistance across the country to add more than 10 new manufacturers of cabbage fermented bean curds.

Since Luo Kezhi created the "Haihui Temple" cabbage fermented bean curd in the early 1930s, he has truly created a "cabbage tofu" industry with huge market potential, which has made great contributions to the development of the national economy and the enrichment of the lives of ordinary people. .

Over the years, Haihui Temple brand fermented bean curd has been sold nationwide and sold overseas, and has been favored by consumers. Haihui Temple Wheat Curd Selected High-quality Soybeans with Full Grains, carefully brewed using the patented Mucor MHC-7 strain with independent intellectual property rights. It is rich in essential amino acids, sugars, fats and vitamins in the human body. It is known as the "Oriental Plant Cheese". It has delicious nutritional flavor, unique flavor, delicate texture, salty and pale, and is a good product for seasoning.