In the eighth year of the reign of Emperor Kangxi of the Qing Dynasty (1669), Wang Zhihe, a scholar from Xianyuan County, Anhui, officially founded the Wang Zhihe time-honored brand, which has a history of more than 330 years. It is said that Wang Zhi and stinky tofu have an origin?

In 1669 (the eighth year of Kangxi reign in the Qing Dynasty), Wang Zhihe went to Beijing to take the exam but failed, so he stayed in the capital.

In order to make a living, he started selling tofu, planning to do business while studying, and take the exam next time.

One summer, in order to prevent the leftover tofu from going bad, Wang Zhihe cut the tofu into small cubes, sprinkled it with salt, pepper and other seasonings, and placed it away.

A few days later, he opened the container for the tofu and found that the tofu had turned green and had a strong smell. He thought it was a pity to throw it away, so he took a bite and found that it tasted unique. Later, Wang Zhihe concentrated on running stinky tofu.

In the late Qing Dynasty, stinky tofu was introduced to the imperial dining room and was loved by the Empress Dowager Cixi, who named it "Qingfang". From then on, the value of stinky tofu doubled. The champions Sun Jianai and Lu Qixing even personally wrote a plaque for Wang Zhihe. Sun Jianai also presented a poem, saying: "The delicious food spreads thousands of miles to you, and my heavenly secret nourishes the heart", "Sauce with dragon pan" "Tune the peony, and the garden will open with chicken soles and bells of hibiscus." Wang Zhihe carved these four lines of poetry on four door panels. The first word together reads: "Zhihe Sauce Garden."

The popularity of Wang Zhihe stinky tofu is inseparable from its excellent craftsmanship and strict quality management.

The above-mentioned soybeans are selected and made into finished products through processes such as grinding. It requires more than 20 processes such as inoculation, pre-fermentation, pickling, soup preparation, and post-fermentation. The production cycle is long and the processes are complex. . However, Wang Zhihe has maintained a rigorous work style from generation to generation, ensuring the quality of stinky tofu as always, and it has won people's praise.

Wangzhihe stinky tofu has high nutritional value and contains a large amount of calcium, titanium, zinc, amino acids, vitamins, etc. After hundreds of years, its products are still characterized by five characteristics: delicate, loose, soft and fragrant. Favored by customers at home and abroad.