Jiang's Fermented Tofu Cultural Museum Introduction
Jiang Ji, with over sixty years of ancestral experience, specializes in the production of various kinds of fermented tofu, marketed globally and renowned both domestically and internationally. In 2004, Jiang Ji officially renamed itself Xin Peng Lai Foods Co., Ltd., marking a new phase in corporate management. In 2011, Xin Peng Lai Foods established a new factory in Zhongli, Taoyuan, and simultaneously set up the Jiang Ji Fermented Tofu Brand Culture Museum to enhance public awareness of fermented tofu and the culinary heritage of Xin Peng Lai Foods. Jiang Ji Xin Peng Lai Foods integrates modern health concepts, ensuring rigorous quality control from material selection to product manufacturing. The products use carefully selected non-GMO soybeans, brown rice, alcohol, and sugar, without any preservatives, artificial colorings, or saccharin. Fermented tofu is produced using traditional techniques and the latest equipment, and has obtained international food safety certifications ISO 22000 and HACCP. Jiang Ji creates a balanced sweet and savory fermented tofu using an exclusive golden ratio, committed to delivering the best products with strict quality control and meticulous brewing. The Jiang Ji Fermented Tofu Culture Museum stems from the emotional connection of the Jiang family and their century-long legacy of fermented tofu. The establishment of the museum aims to convey the deliciousness of well-aged fermented tofu, sharing stories and memories shaped by the passage of time, allowing the public to appreciate not only the flavor but also the culture and commitment behind it. In addition to showcasing products, the museum presents the culture of fermented tofu from the perspectives of processing, culture, and innovation. The exhibits combine professional research and development techniques, traditional craftsmanship, and modern design, offering a DIY experience with fermented tofu (reservation required). Through static and dynamic displays, the museum showcases a new perspective on fermented tofu, distinct from traditional impressions.
