Wan Li Xiang Food Factory Introduction
In the first session of the Taoyuan Goodies Event, Mr. Lin Rong, the founder of soy tofu, settled in Daxi and began his family business of traditional soy tofu in the 21st year before the Republic era. In the 10th year of the Republic, he decided to pass on the equipment and techniques for tofu making to the neighboring Jiang family, establishing the Mingrong Tofu Shop. In the 50th year of the Republic, Mr. Jiang Zongwan, while managing the business, renamed it to Wanlixiang Tofu for his ancestor Jiang Wanli. In the 65th year of the Republic, Wanlixiang’s black soybean tofu upgraded from loose products to vacuum sealed packaging. In the 66th year, a series of flavored tofu products were developed, bringing a new look and new opportunities to Daxi tofu. After four generations, Wanlixiang Tofu's business philosophy has progressed towards health, and in the 89th year of the Republic, it exclusively introduced certified organic yellow soybeans from the United States. Although pricier, organic soybeans are relatively richer in protein and nutrients. Combining traditional handcrafted methods with top-quality varieties, they produce healthy and delicious organic soy products, ensuring the inheritance of Daxi's handmade tofu processing techniques. In the 96th year of the Republic, organic black bean tofu and organic sprouted soy milk were awarded the National Excellent Food Gold Medal by President Wang Jinping. The same year, aged red yeast soybean curd won one of the top ten souvenirs in Taoyuan County. In the 98th year of the Republic, an organic processing plant was built for Wanlixiang, which passed the national CAS organic food processing certification.
