Shigang fermented bean curd brewing technique The ancient town of Shigang has a long history. Due to the benefits of coastal salt production, sauce gardens have flourished since the Ming and Qing Dynasties, and many people are engaged in the production of fermented bean curd (i.e. fermented bean curd) and pickled sauce products. In the late Qing Dynasty, Shigang's time-honored sauce gardens "Yuchangxiang" and "Yufuchang" absorbed the characteristics of folk fermented bean curd making and produced "red square" and "dumped square" fermented bean curd with traditional techniques. It was not until 1952 that twelve sauce garden workshops, mainly "Yuchangxiang", were built into the "Zhenzhong Joint Venture" to develop local specialty products and resume the research and development and production of more than ten varieties of fermented bean curd, including dumped square, sesame oil red square, osmanthus, spicy square, vegetable square, vegetable buns, chicken, beef, etc. Among them, dumped square and red square fermented bean curd are particularly outstanding. The dumped square fermented bean curd has a strong aroma of fermented bean curd, a crisp and glutinous taste, and a mellow milky juice. The sesame oil red square has a pleasant aroma, bright color, and a pure flavor. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)