The predecessor-a cooperative which was merged from Guilin's old-fashioned traditional folk workshops such as fermented bean curd, dried bean curd and Chili sauce in 1956, was formally established as a state-owned enterprise in 1958, with a history of nearly 5 years. In the process of development, after several generations of hard work, we have created two famous brands in Guangxi, namely "Huaqiao" brand Guilin fermented bean curd and "Xiangshan" brand Yuanzhi fermented bean curd.

"Huaqiao" brand Guilin fermented bean curd and "Xiangshan" brand yuanzhi fermented bean curd are both traditional foods in old Guilin, especially loved by ordinary people, and they have always been regarded as precious local products as gifts for relatives and friends.

The food originated from and benefited the people. Although many towns and villages in Guilin will make fermented bean curd and yuba, the quality of the fermented bean curd and yuba is quite different. In particular, fermented bean curd is made in different ways due to different materials, environment, hygiene and tool making methods. If it is contaminated with miscellaneous bacteria during fermentation, its taste and appearance will be even different, and it will even be harmful to people's health. The making of bean curd sticks is also very different, especially in the process of drying and setting. Generally, small-scale workshops adopt sun drying, which inevitably leads to environmental pollution and food defects. Therefore, it is not a simple matter to strengthen bean curd and bean curd sticks and make them healthy for ordinary people to eat.

Guilin sufu factory is an enterprise that exports Huaqiaoqiao sufu and Xiangshan brand yuba products. Since 1981, Huaqiaoqiao sufu and Xiangshan brand yuba have been successively awarded the National Silver Award and various honors by the National Quality Inspection Center. In 22, due to the needs of enterprise development, the whole factory moved to Guilin Xicheng Economic Development Zone. They firmly grasped the favorable opportunity of new factory construction, strictly implemented the No.2 order of AQSIQ, and introduced ISO 91: 2 international quality system standards for all-round management. At the same time, we invested a lot of money to implement these management mechanisms in such important links as environment, hygiene and inspection, especially in food safety and hygiene, and intensified efforts to improve the hardware supporting management. Its production site, process standards and quality inspection can effectively ensure food safety, stand the inspection of food safety and hygiene inspection departments at all levels, and successfully passed the health registration of national export food production enterprises.

the production of bean curd

with the best raw materials, there must be the best production method. To make fermented bean curd, we must first look at the climate. At that time, there was no weather forecast and no thermometer, and it was entirely based on our own observation and judgment. According to their experience, they can only do it in the north wind, and it may be bad in the south wind, so they make fermented bean curd in winter every year. In this season, all the fermented bean curd planned to be sold in one year will be made. I don't do it on other days. Therefore, when business is good within a year, there are also times when it is out of stock.

Secondly, they went to the altar. The jars they used were all round thick-skinned ceramic jars with small mouths and big bellies. Wash and air-dry the jar first, so as not to leave any moisture, then wrap the bean curd blank with spices and Chili powder, and put it in the jar layer by layer until it is full. After loading, spread a layer of white salt on it, and then put a certain amount of wine. The wine must be placed at the mouth of the jar, and it is better to completely soak the whole jar of fermented bean curd. Finally, cover it with a round wooden cover and paste it tightly with lime around it to prevent air from entering the altar, otherwise, the fermented bean curd will go bad as soon as it is ventilated. As for the formula, it is not known to outsiders. After sealing the jar cover, indicate the date when the jar was installed on the jar cover. It takes about 1 days for each jar of fermented bean curd to be stored before opening the jar for sale.

let's talk about Chili sauce. First, remove the pedicels of raw peppers, put them in a big wooden barrel, add salt, fermented bean and peeled garlic, then smash the peppers, garlic and fermented bean with a shovel with a long wooden handle, and let them soak in the wooden barrel, so that the flavors of peppers, garlic and fermented bean are mixed together.

when chopping Chili sauce, put the semi-finished products in the barrel on the chopping board, and chop them with a knife until garlic and lobster sauce are not visible. This has become everyone's favorite lobster sauce.

before putting the Chili sauce into the small jar, put some soy sauce and sesame oil at the bottom of the jar, then put the Chili sauce into the jar and shake it up, down, left and right by hand, so that the surface of the whole jar is covered with a bright soy sauce layer. Finally, cover with thousands of lotus leaves and trademarks and tie them tightly for sale.

in order to get further development, on January 8th, 26, Beijing Ershang Wang Zhihe Food Co., Ltd. and Guilin Sufu Factory formally established a new company-Beijing Wang Zhihe (Guilin Sufu) Food Co., Ltd. The two sides hope that through the north-south marriage of sufu, the north-south integration of the traditional sufu industry of the Chinese nation will be completed, and the leading flagship enterprise of sufu industry in China will be built. Flower bridge fermented bean curd, which gained a new development opportunity.