江記豆腐乳文化館 - Section 2

The fermented bean curd is delicious and the waiter is kind

It turns out that tofu is not only delicious, but also the price is close to the people, it can be said to be a cheap food~

No appointment is not even the door to enter? Want to simply buy what does not work.

Clean and bright, the program can be richer

It is located in Zhongli District, Taoyuan City. You need to make an appointment to visit the venue, and you need to make a reservation about a week in advance. At least 20 people (up to 40 people) must be reserved for each appointment before the tour will open. I have loved tofu milk since I was young, and now I actually see how it is made. The procedure is as follows: non-genetically modified soybeans are used, ground into soybean milk to make tofu, made into tofu, machine cut, salt water, dried, etc. The whole process is almost a machine, only the tofu is clamped to a glass bottle This action is still manually filled into the bottle. Dried tofu and soybean paste have a certain golden ratio. In addition, sweet wine, spicy bean paste, rice sauce, sesame oil, etc. are used to make a variety of flavors of tofu.

Pickles and fermented bean curd are the crystallization of the wisdom of their ancestors. They use time to catalyze the change of flavor, and use sweetness and salty to quench the level of taste, and the good taste brewed is hidden in this famous fermented bean curd cultural center. . As early as the 1940s, the founder, Grandpa Jiang Fengsheng, learned the craftsmanship of fermented bean curd from the hands of a master in Quanzhou. Later, with the joint efforts of his family, he introduced Japanese machinery and equipment and expanded into a modern factory building of thousands of square meters. Not only fulfilling the high requirements of food safety and hygiene, but also letting the taste of more than one family pass down to the world.

I know Jiang Ji fermented bean curd from Guam in the United States. It was actually recommended to me by a friend in Beijing. I was really touched by the good products from my hometown in Guam.

Representative of Taiwan's traditional cuisine! A delicious taste comparable to Korean kimchi and Japanese miso In the 1940s, Grandpa Jiang Fengsheng, the founder of Jiangji Fermented Tofu, learned how to make fermented bean curd with a friend from Quanzhou who came from the mainland to learn how to make fermented bean curd. It was very rare to have the opportunity to learn how to make fermented bean curd in Taiwanese society at the time. Opportunity, Grandpa made up his mind to study hard. Grandpa’s diligent attitude touched the master. The master passed on the fermented bean curd technique. He hoped that the fermented bean curd technique could continue to be passed on. Afterwards, he introduced Grandpa to a soy sauce factory opened by a Japanese to install fermented bean curd. As a master, Grandpa will also use the techniques learned from the masters in this factory to the best of his ability. However, with the change of times, after the Japanese factory is disbanded, Grandpa does not want this technique to be passed on. In order to live up to his master’s expectations, he cooperated with his friends to set up a food factory. During the period, Grandpa brought a good skill and a sincere attitude towards others. Not only was he respected by his peers, he also established his reputation in the fermented bean curd industry in Taiwan. And status.