1, light soybean tempeh: the name of traditional Chinese medicine, for the leguminous plant soybean mature seeds of fermented processed products, its nature of bitter cold, with the relief of the table, in addition to the annoyance, Xuan Yu, detoxification effect. It is used for typhoid, fever, chills and fever, headache, irritability, chest tightness.

2, tempeh: is a Chinese Han specialty fermented soybean seasoning. Black beans or soybeans as the main raw material, the use of Trichoderma, Aspergillus or bacterial protease, decomposition of soybean protein, to a certain extent, add salt, wine, drying and other methods to inhibit the enzyme's vitality, slow down the fermentation process and made.

The difference between the two:

Tempeh does not contain salt, mainly used in traditional Chinese medicine, ordinary tempeh can not be used for medicinal purposes, often used as a household condiment, suitable for cooking fish and meat to solve the fishy seasoning.