Zuming Soy Products Co., Ltd

The origin of tofu

Tofu culture is a precious heritage left by the ancestors of the Chinese nation, and it is also an integral part of the Chinese national culture.

Li Shizhen's "Compendium of Materia Medica" records: "Tofu began from the king of Huainan".

Legend has it that it was invented in 164 BC by Liu An, the king of Huainan, the grandson of Liu Bang, the ancestor of the Han dynasty of China. In the record, Liu An, the king of Huainan, is good at Taoism, when he burned medicine and alchemy on Bagong Mountain at the junction of Shou County and Huainan in Anhui Province, he accidentally ground the beans in the mountain to make bean juice to cultivate Dan seedlings, but the alchemy failed, and the bean juice and salt were halogenated to synthesize tofu, and he inadvertently became the ancestor who invented tofu.

Tofu has been around for more than 2,000 years, and the tofu making process has been continuously developed, the types of tofu products have gradually become more diverse, and the tofu dishes have become more and more abundant.

Yellow soybeans

Red soybeans

Black soybeans

Green soybeans

Bean Culture Center - Promote Chinese Bean Culture

The Chinese food culture has a long and profound history, with bean culture being a vibrant and significant chapter that has nourished generation after generation. How can we inherit and innovate bean culture in modern times? Zuming is one of the inheritors, explorers, and innovators. Committed to deepening its roots in the soybean products industry, Zuming aims to explore the integration of the wisdom of past sages with modern scientific techniques, delve into the brand value and cultural-tourism value of the soybean products industry, and make bean culture deeply resonate with people.

To this end, Zuming has invested in building two "Zuming Bean Culture Museums" at its production bases in Anji and Hangzhou. These museums are large-scale thematic cultural venues focusing on the culture of soybeans and soybean products. The Zuming Bean Culture Museum in Anji was completed in 2012, covering an area of 3,600 square meters, while the one in Hangzhou was completed in 2017, covering 560 square meters. Each museum consists of two main parts: a soybean product production tour corridor and an indoor exhibition hall. Visitors can learn about the traditional production process of soybean products through lifelike wax figures, recreated scenes of traditional soybean product processing, and various traditional cultural facilities. At the same time, through the "transparent factory" separated by a wall, they can observe the modern assembly-line production process of daily soybean products.

The Zuming Bean Culture Museums have received widespread recognition from all sectors of society. They have been designated as International Tourism Access Points for Social Resources in Hangzhou, Quality Education Social Practice Bases for Primary and Secondary Schools in Zhejiang Province, Industrial Tourism Demonstration Bases in Zhejiang Province, and Off-Campus Practice Education Bases for the Young Pioneers in Zhejiang Province. They have also become important routes in the industrial tourism networks of Hangzhou and Huzhou Anji.

Zuming has always been on the journey of promoting Chinese bean culture.