Genki bean curd and traditional bean curd are the two main series of Kong Kee, with a wide variety of accessories and different flavors. The more popular is the plum bean curd, which brings a sweet and sour flavor with the addition of plum and rice wine, which is refreshing and appetizing, and the salty taste is also one of the lighter in the series; In addition to rice wine and brown rice, taro spices are also added to taro bean curd, and the flavor of taro and bean curd is integrated with each other, which is more layered in both smell and taste; In addition, there are sweet wine bean curd, rice milk bean curd, etc., all of which rely on additional accessories to enrich the taste, and Jiang Kee's series of products can be said to have indeed broadened the taste dimension of bean curd. Since its inception in 1940, Jiang Kee tofu has gone through decades of precipitation, not to mention the popularity of Taiwan's reputation, but in the mainland market, the evaluation is polarized, if the northern bean curd is tough and crisp, Jiang Kee bean curd is slightly sweet and glutinous, a bit like cheesecake, people who like it are addicted, and it is like a stranger to eat it once without appetite, and the overall sweet and soft taste may be more in line with the taste of southerners. New Penglai Food Co., Ltd., a subsidiary of Kong Kee, is a giant in Taiwan's fermented bean curd industry, which has obtained ISO22000 and HACCP international food safety certifications; As for the selling price, Jiangji bean curd is more expensive than other domestic brands, and the price of a bottle of 380g bean curd is about 20 yuan. However, if you are tired of eating mainland bean curd, try Jiang Kee from Taiwan, the taste is soft and glutinous, the packaging is simple and exquisite, and it is an elegant choice.