Chiang Chi Tofu Cheese Culture Center. With over sixty years of ancestral experience, Chiang Chi meticulously crafts various types of fermented tofu, marketed globally and renowned both domestically and internationally. With over sixty years of ancestral experience, Chiang Chi meticulously crafts various types of fermented tofu, marketed globally and renowned both domestically and internationally. In 2004, Chiang Chi was officially renamed Xin Peng Lai Food Co., Ltd., marking a new phase of corporate management. In 2011, Xin Peng Lai Food built a new factory in Zhongli, Taoyuan, and simultaneously established the [Chiang Chi Tofu Cheese Brand Culture Center] to expand public awareness of fermented tofu and the delicious heritage of Xin Peng Lai Food through its brand image. Chiang Chi Xin Peng Lai Food integrates modern health and wellness concepts, with stringent quality control from material selection to product manufacturing. The products use selected non-GMO soybeans, brown rice, alcohol, and sugar, with absolutely no preservatives, artificial colors, or saccharin. Fermented tofu is produced using traditional techniques and the latest equipment, and has obtained ISO22000 and HACCP international food safety certifications. Chiang Chi uses a unique golden ratio to create fermented tofu that is moderately sweet and savory, smooth, and not cloying. Strict quality control and meticulous brewing ensure the commitment to producing the best products. The Chiang Chi Tofu Cheese Culture Center originates from the Chiang family's emotions and a sixty-year bond with the heritage of fermented tofu. Through the establishment of the culture center, it conveys the aged deliciousness of fermented tofu, the stories and memories of time, allowing the public to understand the culture and dedication passed down through this mellow flavor while tasting it. In addition to displaying products, the venue also covers the manufacturing process and cultural aspects.
Address: 桃園市中壢區月眉路2段248巷85號
Hours: 00:00–23:59
Taoyuan