Introduction of Yongchuan Tempeh

Tempeh, traditional Han Chinese fermented soybean products. It was created in China and was originally called "Yu Beans". In ancient times, soybeans were called "Beans" and Yu Beans means soybeans boiled and then fermented in a secluded area, which was later renamed as tempeh. The Yongchuan district of Chongqing is famous for producing tempeh and is known as the hometown of tempeh. The production process of Yongchuan tempeh originated in Yongchuan's family workshops and has a history of more than 300 years. Yongchuan tempeh is a type of hairy moldy tempeh. Rich in protein and amino acids needed by the human body, rich aroma, taste delicious, can be used for cooking, but also can be used as a substitute for vegetables with meals, not only the high nutritional value, but also appetizing to help food to relieve the effect of sweating. The party and the state attach great importance to the protection of intangible cultural heritage, June 7, 2008, the State Council announced that "Yongchuan tempeh brewing technology" was included in the second batch of national intangible cultural heritage list.