Kedong fermented bean curd is the creator and representative enterprise of my country's "micrococci" fermented bean curd. The unique "microbacterium" brewing technology makes Kedong fermented bean curd bright red in color, long aftertaste and mellow and fragrant. It uses pure Northeast African genetically modified soybeans as the main ingredient and is accompanied by thirteen precious Chinese medicines, making Kedong fermented bean curd products rich in nourishing and health care effects, combining health and nutrition. After more than 20 processes and two biological fermentation periods of up to 180 days, this healthy food with natural fermentation without any preservatives and pigments is achieved.

The century-old process joins hands with modern production. In 2013, Kedong Fermented Curd spent a huge amount of money to introduce a new production line. The century-old secret formula, coupled with modern automated production and systematic control, greatly improved product quality and improved output. This national treasure has the safety advantages of traditional flavor and modern food, and the concentration of soy milk, moisture of soybean blanks, and passing rate of soybean blanks have all set new historical levels. All indicators of pickled salt, acidity of soybean and strain growth have reached new highs.

Kedong fermented bean curd has a long history and is highly recognized in the market, especially the development of multi-grain fermented bean curd. It is a product developed for the national market, adapting to the vast consumer group and a broad market area, breaking the fermented bean curd style that was limited to the Northeast region in the past. Product innovation has brought Kedong fermented bean curd to a new high in all physical and chemical indicators, and has taken the lead in bidding farewell to traditional manual operations. It has created a hygienic, civilized and distinctive healthy food with the smallest fermented bean curd block, exquisite appearance, excellent quality, and easy to separate meals. The advancement of the process will enable Kedong fermented bean curd to achieve a leapfrog development, and will also bring huge business opportunities.