Fermented bean curd is a side dish with a long history in my country. It was recorded in ancient books of the Wei Dynasty in the 5th century AD. Wang Zhihe Fermented Bean Curd was first created during the reign of Emperor Kangxi of the Qing Dynasty. It has a history of more than 300 years. It is fine, soft, fresh and fragrant. It is a "Chinese time-honored brand". In 2008, the fermented bean curd brewing technique of Wang Zhihe was selected into the second batch of China's national intangible cultural heritage protection list. Wang Zhihe, the founder of the fermented bean curd brewing technique, was a juren from Anhui. He went to Beijing to take the imperial examination in the eighth year of Emperor Kangxi of the Qing Dynasty and lived in the Anhui Guild Hall in Beijing. During his preparation for the exam, Wang Zhihe made a living by selling tofu. In order to preserve the remaining tofu, he used the method of making fermented bean curd in his hometown to preserve it, but inadvertently invented stinky tofu, a unique variety of fermented bean curd. The stinky tofu business became more and more prosperous. Wang Zhihe simply dropped out of school and went into business. In the seventeenth year of Emperor Kangxi of the Qing Dynasty (1678 AD), he founded the "Wang Zhihe South Sauce Garden" on Yanshou Temple Street outside Qianmen. From then on, he started the fermented bean curd business with a shop in front and a factory in the back. Wangzhihe fermented bean curd brewing technique inherits the production process of fermented bean curd with mold, mainly producing red fermented bean curd and green fermented bean curd. Fermented bean curd is made from soybeans, red koji, white wine, sugar and salt as auxiliary materials, and is fermented by microorganisms. The main process of fermented bean curd includes: soybean screening, washing, soaking, grinding, pulp-residue separation, soy milk heating, coagulation, pressing, cutting, inoculation, early fermentation, pickling, filling, late fermentation, etc. It takes dozens of processes and about a hundred days from raw material input to finished product. The tools used in the old days were mainly: large vats, strainers, stone mills, wood pots, stones, wooden boards, cages, jars, etc. Wangzhihe fermented bean curd categories include: green recipe (stinky fermented bean curd, spicy stinky fermented bean curd), red recipe (large pieces of fermented bean curd, red spicy fermented bean curd, rose fermented bean curd, spicy fermented bean curd with cabbage, xylitol fermented bean curd, low-salt fermented bean curd, etc.), white recipe (white fermented bean curd, spicy fermented bean curd, etc.), and sauce recipe series. The flavors cover all parts of the country and are deeply loved by people. Wangzhihe fermented bean curd brewing technology contains strong national characteristics and has profound cultural connotations; fermented bean curd is more nutritious and easier to digest than tofu. In a certain historical period, fermented bean curd met the poor's demand for plant protein and has important historical and nutritional value.