Jiajiang fermented bean curd is a famous Han dish that is full of color, flavor and flavor and belongs to Sichuan cuisine. It is produced in Jiajiang County, Sichuan and has a long history. Select the best soybeans, grind them finely, filter them, and wrap them into pieces. After drying and fermenting, add a variety of precious Chinese medicinal materials and special spices, mix them into a jar, fill them with high-quality koji wine, soak them, and seal them for fermentation. The texture of fermented bean curd is soft. The fine residue contains a variety of amino acids and esters. It is an appetizer, food supplement, and a good gift for relatives and friends. 1 product is sold all over the country. Since 1980, it has won the provincial and ministerial high-quality products, the silver medal of the first China Food Expo, and the silver medal of the first Bashu Food Festival.