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The First Taoyuan Gift ~ In the 21st year before the Republic of China, the founder of dried tofu, Mr. Lin Rong, settled in Daxi and began the family dried-tofu business passed down from Tangshan. In the 10th year of the Republic he decided to pass both the equipment and the skills for making dried tofu to the Jiang family next door; the shop was named Mingrong Dried Tofu Store. In the 50th year of the Republic, when Mr. Jiang Zongwan took over, he adopted his ancestor’s name [Jiang Wanli] and renamed the shop Wanlixiang Dried Tofu. In the 65th year of the Republic, Wanlixiang black dried tofu was upgraded from unpackaged to sealed-bag packaging. In the 66th year of the Republic, the development of seasoned dried-tofu products brought a new look and new business opportunities to Daxi dried tofu. Now in its fourth generation, Wanlixiang Dried Tofu is guided by a health-oriented philosophy; in the 89th year of the Republic it became the first to introduce certified U.S. organic soybeans. Although costly, organic soybeans are richer in protein and nutrients. By combining traditional handcraft with top-grade beans, it produces healthy and delicious organic soy products, ensuring the hand-made techniques of Daxi dried tofu live on. In the 96th year of the Republic, organic black-bean dried tofu and organic sprouted soybean milk won the National Gold Medal for Fine Food and were commended by Speaker Wang Jin-pyng; the same year, aged red-yeast fermented bean curd received the Taoyuan County Top Ten Souvenir Award. In the 98th year of the Republic, the Wanlixiang Organic Processing Plant was expanded and certified by the national CAS organic food processing standard...