Jiang Ji Fermented Tofu Culture Museum Introduction
■ Due to renovations in the museum, reservations for visits are temporarily unavailable. For details, please refer to the link. Jiang Ji has over sixty years of experience passed down through generations in refining various types of fermented tofu, marketed globally and renowned both locally and internationally. In 2004, Jiang Ji was officially renamed New Peng Lai Food Co., Ltd., stepping into a new phase of corporate management. In 2011, New Peng Lai Food established a new factory in Zhongli, Taoyuan, and simultaneously founded the Jiang Ji Fermented Tofu Brand Culture Museum to expand the public's awareness of fermented tofu and the delicious heritage of New Peng Lai Food. Jiang Ji New Peng Lai Food integrates modern health concepts, with meticulous quality control from ingredient selection to product manufacturing. The products use carefully selected non-GMO soybeans, brown rice, alcohol, and granulated sugar, without preservatives, artificial colorings, or saccharin, made using traditional techniques with the latest equipment for fermented tofu, and have obtained ISO22000 and HACCP international food safety certifications. Jiang Ji creates a balanced, moderately sweet and salty fermented tofu with a unique golden ratio. With strict quality control and careful brewing, we insist on producing the best products. The Jiang Ji Fermented Tofu Culture Museum originates from the emotional connections of the Jiang family and the legacy of fermented tofu spanning over sixty years, conveying the deliciousness of aged fermented tofu through its establishment, along with stories and memories shaped by time, allowing the public to savor...
