Jiang Ji Fermented Tofu Cultural Museum Introduction
Jiang Ji, with over 60 years of ancestral experience, specializes in refining various types of fermented tofu, marketing it globally and earning acclaim domestically and internationally. In 2004, Jiang Ji officially changed its name to New Penglai Food Co., Ltd., entering a new phase of corporate management. In 2011, New Penglai Food established a new factory in Zhongli, Taoyuan, and simultaneously set up the Jiang Ji Fermented Tofu Brand Culture Museum, aimed at expanding public awareness of fermented tofu and the delicious heritage of New Penglai Food. Jiang Ji integrates modern health concepts, maintaining strict quality control from ingredient selection to production. The products use carefully selected non-GMO soybeans, brown rice, alcohol, and sugar, and never contain preservatives, artificial colorings, or saccharin. Fermented tofu is produced using traditional techniques and the latest equipment, and has obtained ISO 22000 and HACCP international food safety certifications. Jiang Ji uses an exclusive golden ratio to create a fermented tofu that is moderately salty and sweet, smooth and not cloying. With rigorous quality control and meticulous brewing, the company is committed to producing the best products. The Jiang Ji Fermented Tofu Culture Museum originates from the emotional legacy of the Jiang family and the connection of a century-long tradition of fermented tofu. Through the establishment of the culture museum, it conveys the deliciousness of aged fermented tofu, sharing stories and memories over time. The museum not only exhibits products but also showcases fermented tofu culture from the perspectives of production processes, culture, and innovation. It features a space that combines professional research and development technology, traditional craftsmanship, and modern design, offering a fermented tofu DIY experience (advance reservation required). Through both static and dynamic displays, it presents a new image of fermented tofu distinct from traditional perceptions.
