Jiang's Fermented Tofu Cultural Museum Introduction
Jiang Ji has over sixty years of experience in refining various types of fermented tofu, marketing globally and enjoying a good reputation both domestically and internationally. In 2004, Jiang Ji officially changed its name to New Peng Lai Food Co., Ltd., marking a new stage in corporate management. In 2011, New Peng Lai Foods established a new factory in Zhongli, Taoyuan and simultaneously founded the Jiang Ji Fermented Tofu Brand Culture Museum, aiming to expand public awareness of fermented tofu and the delicious heritage of New Peng Lai Foods. Jiang Ji New Peng Lai Foods integrates modern health concepts, ensuring strict quality control 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 made using traditional techniques combined with the latest equipment, earning ISO 22000 and HACCP international food safety certifications. Jiang Ji creates fermented tofu with an exclusive golden ratio, achieving a balanced sweet and salty taste that is smooth and not greasy. With strict quality control, meticulously crafted, Jiang Ji insists on producing the best products. The Jiang Ji Fermented Tofu Culture Museum originates from the emotional connection of the Jiang family and the half-century legacy of fermented tofu. Through the establishment of the culture museum, it conveys the rich flavors of fermented tofu and the stories and memories shaped by time, allowing the public to appreciate the culture and dedication passed down through each flavorful bite. The museum not only showcases products but also presents the culture of fermented tofu from the perspectives of production, culture, and innovation, featuring a display space that combines professional research and development, traditional craftsmanship, and modern design. Additionally, it offers a DIY experience of making fermented tofu (reservation required) and uses static and dynamic displays to showcase a new image of fermented tofu that differs from traditional perceptions.
