Jiang Ji Fermented Tofu Culture Museum Introduction
Due to ongoing renovations, reservations for visits are temporarily closed. For more details, please refer to the link. Jiang Ji has over sixty years of experience in the art of making various types of fermented tofu, marketed globally and renowned both domestically and internationally. In 2004, Jiang Ji officially renamed itself to New Peng Lai Foods Co., Ltd., entering a new phase of corporate management. In 2011, New Peng Lai Foods established a new factory in Zhongli, Taoyuan, while also founding the Jiang Ji Fermented Tofu Brand Culture Museum to enhance public awareness of fermented tofu and the delicious legacy of New Peng Lai Foods. Jiang Ji New Peng Lai Foods integrates modern health and wellness concepts, ensuring quality at every step from material selection to product manufacturing. The products use carefully selected non-GMO soybeans, brown rice, alcohol, and sugar, with no preservatives, artificial colors, or saccharin. Fermented tofu is produced using traditional techniques alongside the latest equipment and has received ISO 22000 and HACCP international food safety certifications. Jiang Ji's exclusive golden ratio creates fermented tofu that is moderately salty-sweet and smooth without being greasy. With strict quality control and meticulous brewing, they are committed to producing the best products. The Jiang Ji Fermented Tofu Culture Museum stems from the emotional ties of the Jiang family and the legacy of fermented tofu spanning generations. Through the establishment of this cultural museum, the deliciousness of fermented tofu and the stories and memories of its aging process are shared with the public.
