Wangzhihe brand history,chinese brand products,Wangzhihe brand reviews

王致和

The “WangZhihe” brand was founded in the eighth year of the Qing Kangxi era (1669 AD), with a history of more than three hundred and forty years. After several changes and evolutions, following the overall deployment of the Ershang Group, it was restructured in 2009 and renamed Beijing Ershang WangZhihe Food Co., Ltd., specializing in the production of fermented bean curd and other seasoning products.

Beijing Ershang WangZhihe Food Co., Ltd. covers an area of more than 60 mu, with a production workshop area of more than 8,000 square meters and employs over 500 people. “WangZhihe” products include fermented bean curd, cooking wine, and various seasoning products, totaling nearly a hundred varieties, all of which are excellent for daily meals. The company keeps a close eye on market trends and has introduced new products such as low-sodium fermented bean curd, xylitol fermented bean curd, and spicy cabbage fermented bean curd, catering to the demand of consumers for healthier, more nutritious, and safer products. It has gained a large and loyal customer base, and its products are not only sold in China but also exported to countries such as the United States, the European Union, South Korea, and Japan, with a market coverage rate of over 95% in Beijing.

With an innovative product philosophy and rigorous quality standards, WangZhihe products have stood out in the competitive market. The company has successively obtained ISO9001:2008 quality management system, ISO22000 food safety management system, ISO14001 environmental management system, and GB/T28001 occupational health and safety management system certifications. This has transformed the traditional management style from extensive to scientific and standardized, gradually standardizing the company’s management.

The company has received titles such as “Chinese Time-Honored Brand,” “Chinese Famous Brand,” and “China’s Renowned Trademark.” The WangZhihe product series has been repeatedly recognized as “Consumer Trusted Products.” In June 2008, the “WangZhihe Fermented Bean Curd Brewing Technique” was officially included in China’s national-level intangible cultural heritage protection list.

The company’s main products include fermented bean curd, cooking wine, colorful sauces, hot pot seasoning, sesame oil, and sesame paste, among others. These products are not only sold in all 31 provinces, autonomous regions, and municipalities in China but also exported to countries and regions such as the United States, Canada, Australia, South Korea, Japan, and the European Union.

In terms of nutrition, testing has shown that 100 grams of WangZhihe fermented bean curd contain enough amino acids to meet an adult’s daily requirements. It also has higher calcium, iron, and zinc content compared to regular foods and contains vitamins B1 and B2, making it highly nutritious.

WangZhihe stinky tofu is made from high-quality soybeans and goes through multiple processes, including soaking, grinding, filtering, brining, initial fermentation, pickling, and final fermentation. The pickling process is crucial, and the amount of salt and seasoning used directly affects the quality of stinky tofu. If there’s too much salt, the tofu won’t have the desired stinky flavor, and if there’s too little salt, it will be overly pungent. WangZhihe stinky tofu has a unique aroma amid its “stink,” which is created by certain molds that produce proteases, breaking down proteins and forming a rich array of amino acids, resulting in a delicious taste. The stink mainly comes from the production of hydrogen sulfide gas during protein breakdown. Additionally, the use of bitter brine, cold water, and saltwater during pickling gives the tofu a greenish color.

In Beijing, “WangZhihe” stinky tofu and fermented bean curd are among the most renowned snacks. WangZhihe stinky tofu is a traditional delicacy of “Old Beijing,” and there’s a saying that goes, “For stinky tofu, eat it until you’ve had enough.” This type of stinky tofu is not as people imagine it to be, and its smell is more of a delightful, savory aroma. If you add some ingredients like sesame oil or fried chili oil, its taste becomes even more irresistible. Compared to WangZhihe fermented bean curd, the stinky tofu is no less impressive. Among fermented bean curd products, WangZhihe fermented bean curd is distinctive with its “fine, fragrant, and fresh” characteristics. It has a delicate texture, a delicious flavor, is rich in nutrition, and is suitable for people of all ages.

Delicious dishes come from exquisite craftsmanship and rigorous quality management. “One stink for a thousand years, fragrance spreads to every household” is the humorous praise of WangZhihe products by numerous consumers. If you ask why WangZhihe is so well-known, insiders know that they have a “unique skill.” This “unique skill” consists of ancestral secret recipes, exquisite craftsmanship, strict management, and over a hundred years of production experience.

As the saying goes, “Outsiders watch the excitement, insiders watch the process.” While everyone loves to eat fermented bean curd, most people don’t know how it’s made. Some might even say, “Stinky tofu is made by burning lime, and fermented bean curd is produced by mixing red colorant.” Statements like these, if heard by insiders, would make them laugh heartily.

WangZhihe fermented bean curd selects high-quality ingredients, using premium soybeans and unique additives. It goes through more than 20 processes, including grinding, inoculation, preliminary fermentation, pickling, soup preparation, and final fermentation, with a long production cycle and complex procedures. It’s precisely because of this that WangZhihe has maintained a scientific and rigorous work ethic for generations, focusing on meticulous work and opposing cutting corners and shoddy production as an excellent tradition.