We use premium raw materials such as Canadian premium soybeans, Australian sea salt, and Hong Kong-made rice wine to produce high-quality fermented bean curd.

Naturally fermented for at least 4-6 months, and then carefully selected beneficial edible fungi by a master with many years of experience, so that fermented bean curd does not cause cancer and fights cancer!

Our fermented bean curd is brewed using traditional fermentation techniques. Research reports indicate that the nutritional value is better than cheese and soy.