Jiangji Fermented Tofu Culture Museum Introduction
Jiang Ji, with over sixty years of ancestral experience, specializes in the refinement of various types of fermented tofu, marketing it globally and gaining acclaim both domestically and internationally. In 2004, Jiang Ji officially changed its name to New Penglai Foods Co., Ltd., entering a new stage of corporate management. In 2011, New Penglai Foods established a new factory in Zhongli, Taoyuan, and simultaneously opened the Jiang Ji Fermented Tofu Brand Cultural Hall to expand the public's awareness of fermented tofu and the delicious traditions of New Penglai Foods. Jiang Ji New Penglai Foods integrates modern health concepts, ensuring strict quality control throughout the selection of materials and the production process. The products use carefully selected non-GMO soybeans, brown rice, liquor, and sugar, without any preservatives, artificial colorings, or saccharin. Fermented tofu is produced using traditional techniques combined with the latest equipment, and the company has obtained ISO 22000 and HACCP international food safety certifications. Jiang Ji creates fermented tofu with a unique golden ratio, achieving a balanced sweet and savory taste that is smooth and not greasy. With rigorous quality control and meticulous brewing, they are committed to producing the best products. The Jiang Ji Fermented Tofu Cultural Hall stems from the emotional connection of the Jiang family and a century-long legacy of fermented tofu. Through the establishment of the cultural hall, they convey the deliciousness of fermented tofu and the stories and memories that have evolved over time. It allows the public to appreciate not only the taste but also the culture and persistence behind this flavorful dish. In addition to displaying products, the venue showcases the culture of fermented tofu from the perspectives of manufacturing processes, culture, and innovation, featuring a display space that combines professional research and development technology, traditional craftsmanship, and modern design. The hall also offers a DIY experience for making fermented tofu (prior reservation required), showcasing a new image of fermented tofu that differs from traditional perceptions through both static and dynamic exhibits.
