Liuyang tempeh has a long history as a local product, which has existed more than 2,000 years ago, and the tempeh ginger unearthed from the Mawangdui Han Tomb is the best proof. Hunan people prefer to use Liuyang tempeh as a seasoning or accompaniment, and one of the ingredients of the brine in stinky tofu also has Liuyang tempeh. Ordinary tempeh is mostly made of soybeans and black beans, while Liuyang tempeh mostly uses mud beans and small black beans as raw materials. When making Liuyang tempeh, it has to go through a variety of processes such as soaking, steaming, washing, simmering, salting, fermentation, drying, and mold washing. Unlike ordinary tempeh, which is only fermented once, Liuyang tempeh must be fermented twice, and the fermentation cycle is long, and the sauce aroma of the tempeh is more intense.

Liuyang tempeh is an essential ingredient in Hunan cuisine, especially Liuyang steamed vegetables, steamed pork ribs with tempeh, steamed fish with tempeh, and steamed bacon with tempeh are all classic dishes of Liuyang steamed dishes. Tianma brand tempeh is a well-known local brand in Changsha, and there is a franchise store near Taipingqiao in Liuyang City, which tourists can go to buy. Liuyang tempeh is mostly bagged, and tourists can also choose to buy it through e-commerce channels.

Purchase channels: specialty stores, major supermarkets, and e-commerce channels