Red curd rice is a traditional food fermentation fungus, Aspergillus erythrorhizus, inoculated in the steamed rice on the fermentation and become. Red curd rice, sugar, spices, white or yellow wine and other ingredients to make a sauce, added to the pickled curd blanks, red curd rice using the red curd mold fermentation, the production of red curd pigment, so that the red curd is made. Red curd has been recorded in the Compendium of Materia Medica as having the effect of eliminating food and activating blood circulation, invigorating the spleen and benefiting the stomach. As a natural fermentation metabolite of Aspergillus oryzae, red curd pigment is safe for human body. Therefore, consumers can rest assured when they see the red color on red curd.