Kaiping Fermented Tofu
Kaiping Fermented Tofu: Available in spicy and enzyme-aroma types, it features a bright yellow color, rich enzyme aroma, tender and smooth texture, and moderate saltiness—perfectly suited to the southern Chinese preference for low-salt, sweet-rich flavors. It was first created during the Guangxu reign of the Qing Dynasty.
In the seasoning industry, when it comes to fermented tofu brands, many people know the saying “Guanghe in the south, Wangzhihe in the north.” Guanghe Fermented Tofu, hailing from the renowned fermented tofu hometown—Shuikou Town, Kaiping City, Guangdong Province, was first established in 1893 and has a history of 116 years. For over a century, Guanghe Fermented Tofu has continuously evolved and developed, accumulating a profound culinary cultural heritage and becoming a treasured part of Kaiping’s food culture.
Guanghe Fermented Tofu is made from premium non-GMO soybeans with full grains and rich juice, without any added preservatives or artificial coloring. Through processes such as bean curd molding, early-stage fermentation, pickling, and late-stage fermentation, it achieves a golden-yellow hue, rich moldy aroma, tender texture, and delicious taste. It is an excellent side dish for meals and can also be used as a cooking ingredient—dishes prepared with it become even more flavorful. As one of China’s oldest seasoning brands, Guanghe Fermented Tofu has long been cherished by the Chinese public, especially beloved by Shanghainese who affectionately call it “boneless roast goose.”
Over the years, Guanghe Fermented Tofu has earned numerous accolades, including “China Famous Brand Product,” “National Food Industry Famous Brand Product,” “National Excellent Leading Food Enterprise in the Food Industry,” “Top Ten Fermented Tofu Brands in China’s Seasoning Industry,” “Guangdong Famous Product,” “Guangdong Well-Known Trademark,” and “Gold Award at the China International Seasonings and Food Ingredients Expo,” solidifying Guanghe Fermented Tofu as a golden brand.
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