Jiangji Fermented Tofu Culture Hall Introduction
Jiang Ji has over sixty years of experience in the fine production of various types of fermented bean curd, marketed globally and renowned at home and abroad. In 2004, Jiang Ji was officially renamed New Penglai Food Co., Ltd., embarking on 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 Bean Curd Cultural Museum to expand public awareness of fermented bean curd and the delicious heritage of New Penglai Food. Jiang Ji New Penglai Food integrates modern health concepts, with strict quality controls from material selection to product manufacturing. The products use selected non-GMO soybeans, brown rice, alcohol, and sugar, avoiding preservatives, artificial colors, and saccharin, while producing fermented bean curd with traditional techniques and the latest equipment, earning ISO22000 and HACCP international food safety certifications. Jiang Ji uses an exclusive golden ratio to create a balanced sweet and salty taste that is smooth and not greasy. With rigorous quality control and careful brewing, they are committed to making the best products. The Jiang Ji Fermented Bean Curd Cultural Museum stems from the emotional bond of the Jiang family and the heritage of fermented bean curd over a century. The establishment of the museum conveys the delicious flavor of aged fermented bean curd and the stories and memories accumulated over time, allowing the public to savor this flavor while understanding the culture and persistence it represents. In addition to displaying products, the museum also showcases the culture of fermented bean curd from the perspectives of manufacturing processes, culture, and innovation. It features a display space that combines professional R&D technology, traditional craftsmanship, and modern design, and offers a fermented bean curd DIY experience (reservation required in advance). Through static and dynamic displays, it presents a new image of fermented bean curd that differs from traditional impressions.
