Tempeh, pronounced dòu chǐ and in some regions pronounced dòu sī, is a traditional Chinese specialty fermented soybean seasoning. Black beans or soybeans are used as the main raw material for tempeh, which is made by utilizing the action of Trichoderma, Aspergillus, or bacterial protease to break down soybean proteins, and when it reaches a certain level, salt, wine, and drying are added to inhibit the enzyme's vitality and slow down the fermentation process. There are more types of tempeh, according to the processing of raw materials are divided into black tempeh and yellow tempeh, according to the taste can be divided into salted tempeh and light tempeh.