Wanli Xiang Food Factory Introduction
In the first edition of Taoyuan Goodies, Mr. Lin Rong, the founder of dried tofu, settled in Daxi and began his family's traditional dried tofu business in the 21st year before the Republic of China (1911). In the 10th year of the Republic, he decided to pass on the tools and techniques for making dried tofu to the neighboring Jiang family, named Mingrong Dried Tofu Shop. In 1961, Mr. Jiang Zongwan took over the business and renamed it Wanli Fragrant Dried Tofu, taking his ancestor's name, Jiang Wanli. In 1976, Wanli Fragrant Black Dried Tofu upgraded its packaging from bare products to sealed bags. In 1977, the company developed a series of flavored dried tofu products, bringing new appearance and business opportunities to Daxi Dried Tofu. For four generations, Wanli Fragrant Dried Tofu has focused on health-oriented business principles. In 2000, the company exclusively introduced certified organic yellow soybeans from the United States, which, although more expensive, contain richer protein and nutritional content. By combining traditional handmade methods with top-quality varieties, they have created healthy and delicious organic soy products, ensuring the preservation of Daxi Dried Tofu's handmade processing techniques. In 2007, organic black bean dried tofu and organic sprouted yellow soybean milk won the National Excellent Food Golden Award, presented by Director Wang Jin-pyng. In the same year, aged red fermented tofu won the Taoyuan County Top Ten Souvenir Award. In 2009, the company constructed the Wanli Fragrant organic processing factory, which passed the national CAS organic food processing certification.
