When it comes to northern bean curd, Wang Zhihe can be described as the leader. The brand was founded in the eighth year of Kangxi in the Qing Dynasty (1669 AD), the founder Wang Zhihe, and the first Qingfang reputation in the capital. Qingfang is the stinky tofu in the north, "smelling stinky and eating fragrant", and was once given the name "Yuqingfang" by Cixi, which is an authentic Chinese time-honored brand. With the development of the enterprise, it has successively won the titles of China Famous Brand and China Famous Trademark; In 2008, "Wang Zhihe bean curd brewing technique" was officially included in the national intangible cultural heritage protection list, and its brand strength and popularity can be seen. The current Wang Zhihe bean curd family includes four categories: green square, red side, white side, and soy bean curd, with as many as 15 flavors, but the most representative of Wang Zhihe is still green stinky tofu, compared with other brands, the surface of the beans is more green, the smell is stronger, the overall taste is salty, and it is advisable to send porridge to rice. In 2009, Wang Zhihe launched the "low-salt series of bean curd", the sodium content is only 230mg/10g, far lower than the market average of 350mg/10g, in today's more and more attention to health, this is undoubtedly the gospel of the majority of bean curd customers, especially middle-aged and elderly consumers, but the taste of the low-salt series is slightly light, not as rich as other series of flavors. The price of a 330g bottle of Qingfang e-commerce is 9.9 yuan, which is higher than Wang Zhihe's other series, but as the brand's flagship product, it can be regarded as a good price and low price.