Pingjiang Soy Products

Pingjiang Soy Products

　　Pingjiang Soy Products

　　The production of soy products in Pingjiang boasts a long history, distinctive flavors, and a well-established reputation. Since ancient times, the people of Pingjiang have regarded soybeans as a major crop. Carbonized soybean remains unearthed in Xianzhong and Jiayi within the county prove that soybean cultivation has been practiced here for over two thousand years. The "Pingjiang County Annals" from the 20th year of the Qianlong reign (1755 AD) contain detailed records of soybean cultivation. During the Xianfeng era, Mr. He Weifeng from Changshou Street in Pingjiang employed traditional brining and roasting techniques, along with ingredients such as chicken broth, cinnamon, and fennel, to create square tofu pieces that were dark, glossy, and richly aromatic. These were originally named "Duozhen Jianggan" (Many Treasures Sauce Tofu), later renamed "Wuxiang Jianggan" (Five-Spice Sauce Tofu), and have become a renowned specialty of Pingjiang. With their intense umami flavor and lingering aftertaste, they were tribute items throughout various dynasties.

　　Nowadays, Pingjiang has established soybean production bases covering tens of thousands of acres. The production of soy products combines traditional craftsmanship with modern technologies such as vacuum packaging, and also features proprietary anti-mold techniques. The scale of soy product manufacturing in Pingjiang continues to grow, with an expanding variety of products. In addition to sauce tofu, traditional soy products such as fermented bean curd and fermented black beans are also produced and processed.