According to local annals, production began in Hengshan Village, Sitang Township, Lingui County in the late Song Dynasty; it became popular during the Qianlong period of the Qing Dynasty. Hengshan fermented bean curd is golden in color, thin and delicate in skin, mellow and refreshing, appetizing and refreshing, rich in nutrients, and can be used as seasoning and food. It is an indispensable food for villagers' three meals a day, and is well-known in Guilin. Villagers use it to entertain relatives and friends. Or give it as a gift to a friend, full of nostalgia.

In modern times, "Hengshan fermented bean curd" has experienced hundreds of years of production experience, the technology has become increasingly mature, and it has maintained its original unique flavor. However, due to various reasons, in the context of the market economy, The spread and development of skills are restricted. Now, with people's understanding of intangible cultural heritage, the villagers have regained their glory, restored their former glory, entered the market with a new look, and won the favor of customers.

In recent years, the "Hengshan Bean Curd Production Technology Association" has been established, and vigorously developed family workshop production, introduced funds, and registered trademarks such as "Xiabian Village", "Qingheng", and "Hengmou" , expanded the scale, increased the output, and ensured the quality. The original production volume increased from tens of thousands of bottles to the current annual production of 5 million bottles. It is sold well in the north and south of the motherland, and has also gone abroad and is exported to Southeast Asia.