Yonghe

Yonghe was established in the early Republic of China era, producing soy sauce, vinegar and fermented tofu using traditional methods.

Its fermented tofu is prized for its smooth texture and rich flavor, considered among the finest in the Jiangnan region.

Following century-old sauce-yard methods: soybeans are steamed, cultured with koji, then sun-fermented in vats for months to yield a rich red soy sauce; the fermented tofu is cured in aged brine until smooth and savoury.