Chiang Chi Tofu Cheese Culture Center. With over sixty years of ancestral experience, Chiang Chi meticulously produces various types of fermented bean curd, marketed globally and renowned both domestically and internationally. With over sixty years of ancestral experience, Chiang Chi meticulously produces various types of fermented bean curd, marketed globally and renowned both domestically and internationally. In 2004, Chiang Chi was officially renamed Shin Peng Lai Food Co., Ltd., marking a new phase of corporate management. In 2011, Shin Peng Lai Food constructed a new factory in Zhongli, Taoyuan, and simultaneously established the [Chiang Chi Tofu Cheese Brand Culture Center] to expand public awareness of fermented bean curd and the delicious heritage of Shin Peng Lai Food through its brand image. Chiang Chi Shin 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 bean curd 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 bean curd 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 legacy of fermented bean curd. Through the establishment of the culture center, it conveys the aged deliciousness of fermented bean curd, having weathered the passage of time... Address: 桃園市中壢區月眉路2段248巷85號 Hours: 00:00–23:59 Taoyuan