Kedong Fermented Bean Curd

Kedong Fermented Bean Curd

Kedong Fermented Bean Curd is an intangible cultural heritage of Heilongjiang Province.

　　 Kedong Fermented Bean Curd originated in 1915. With its unique production technique and unparalleled taste, it has been hailed by consumers as a “gastronomic treasure of China” and a “culinary marvel.” The product is sold across 25 provinces, municipalities, and autonomous regions in China, and is exported in bulk to countries and regions such as South Korea, Japan, Hong Kong, Macau, and others.

　　Kedong Fermented Bean Curd is a unique branded fermented food from Heilongjiang Province. It undergoes bacterial fermentation, which sets it apart from the mold-based fermentation process. Its characteristics include bright color, delicate and soft texture, delicious and lingering flavor, along with a distinctive aromatic scent.

　　Heilongjiang Kedong Fermented Bean Curd Co., Ltd. is a time-honored Chinese brand, established in 1915, and represents China’s micrococcus fermented bean curd. After nearly a century of development, the company has achieved an annual comprehensive production capacity exceeding 10,000 tons, ranking among the top ten green food producers and processors in China. The company also holds numerous honors, including a China Famous Trademark, Heilongjiang Provincial Famous Trademark, and Heilongjiang Provincial Famous Brand. Kedong County has been designated as the “Hometown of Chinese Fermented Bean Curd (Micrococcus)” by the China Regional Development Promotion Association, thanks to the unique contributions made by Heilongjiang Kedong Fermented Bean Curd Co., Ltd. over the past century — indeed, “the fermented bean curd is named after Kedong, and Kedong is made famous by the fermented bean curd.”

　　The company’s flagship product, Kedong Fermented Bean Curd, features a unique craftsmanship and is a traditional local specialty with a long history and widespread fame. Kedong Fermented Bean Curd is made using an exclusive “micrococcus” brewing technique (a core competitive strength that is inseparable, unstealable, unbuyable, and impossible to imitate, representing a distinct and unique advantage). The main ingredient is premium “green soybeans” from Northeast China, complemented by a blend of thirteen traditional Chinese medicinal herbs as seasonings, along with naturally superior volcanic spring water. It undergoes over thirty meticulous processes, including advanced solar-powered constant-temperature fermentation technology. The product contains no artificial preservatives or coloring, organically combining nourishment and health benefits. It boasts both excellent quality and comprehensive nutrition, making it a high-end accompaniment dish beloved by consumers.

　　Kedong Fermented Bean Curd stands out uniquely among all fermented bean curds, enjoying widespread fame across the country as a distinctive branded fermented food from Heilongjiang Province. Using an exclusive “micrococcus” brewing technique, the product is made from high-quality green soybeans from the Northeast, together with thirteen natural Chinese medicinal spices such as cardamom, purple cardamom, cinnamon, and clove. These ingredients are combined with naturally superior volcanic spring water and processed through over thirty meticulous steps using cutting-edge solar-powered constant-temperature fermentation technology. It is a rarity in the world and unique in China, standing as a true standout in the category of fermented foods.