What is Tempeh

Tempeh is a traditional Chinese specialty fermented soybean seasoning.

Its main raw material is black beans or soybeans, the use of Trichoderma, Aspergillus or bacterial protease, decomposition of soybean protein, to a certain extent, add salt, wine, drying and other methods to inhibit the enzyme's vitality, slowing down the fermentation process and made. According to the processing raw materials are divided into black tempeh and yellow tempeh, according to the taste can be divided into salted tempeh, light tempeh, dry tempeh, water tempeh.

Historical development of tempeh

The tempeh was created around the time of the Spring and Autumn Period and the Warring States Period. In "Chu Ci. The "soul" in the "big bitter, salty and sour", according to the note big bitter that is for tempeh. Another theory is that the pre-Qin literature no tempeh, when the Qin and Han times. Qimin yaojutsu" contains the technique of making tempeh. Eastern Han Dynasty began to be used as medicine. Later generations of food books, medicinal books have about tempeh records. It is still one of the most important flavorings today.

The party and the state attach great importance to the protection of intangible cultural heritage, Yongchuan District, Chongqing City, "Yongchuan tempeh brewing technology" and Mianyang City, Sichuan Province, "Tongchuan tempeh brewing technology" as "tempeh On June 7, 2008, the State Council declared the "black bean brewing technique" as a representative of the "black bean brewing technique" as a national intangible cultural heritage (traditional technique category).