Dingfeng fermented bean curd has a history of nearly 150 years in Fengxian, Shanghai. It has the longest history in the brewing industry in Shanghai. Its Dingfeng trademark is rated as a Chinese time-honored brand. According to records, in the Tongzhi period of the Qing Dynasty, that is, in 1864 AD, Xiao Languo, a sea salt merchant from Zhejiang, moved the "Xiao Dingfeng" fermented bean curd workshop originally opened in Xinzhuang Town, Shanghai, to East Street, Nanqiao Town, Fengxian. In the sixth year of Guangxu, that is, in 1880 AD, Xiao Baoshan, a member of the same clan, volunteered to be the manager of Dingfeng Brewing Factory. After taking office, he strongly advocated focusing on product quality and gaining customer reputation. Therefore, the company eliminated disadvantages and promoted benefits, strictly followed the production process, and made the fermented bean curd of superior quality. The fermented bean curd produced has pleasing color, intoxicating aroma, soft and delicate, delicious taste, rich in wine flavor and other characteristics, and the business is booming. When the boss of Bao Dingtai, a vat shop in Dongjiadu, Shanghai, was doing business with merchants from Tianjin, he recommended Dingfeng fermented bean curd to his customers. After tasting it, the merchants from Tianjin thought it tasted very good, so they sold Dingfeng fermented bean curd to Beijing and Tianjin, with thousands of them sold every year. During the Qing Dynasty, a man from Fengxian passed the imperial examination and became an official in Shanxi. Once, a colleague presented a fermented bean curd from Beijing. When he opened it, he found that the fermented bean curd brought back from thousands of miles away was actually a product from his hometown. When Xiao heard the news, he was delighted and exclaimed: "Dingfeng fermented bean curd has entered Beijing!" He carefully made a golden signboard with the words "Rubber bean curd entering Beijing" and hung it in the store. From then on, it had the reputation of "Rubber bean curd entering Beijing". Dingfeng fermented bean curd has advanced technology and unique formula. It is made of high-quality soybeans, supplemented with high-quality glutinous rice and roses. It is rich in nutrition, containing 8 kinds of amino acids, 12 proteins, 14 chlorides, a total acid ratio of 4.5, and trace elements needed by the human body such as sugar, -, and vitamins. It has color, fragrance, and taste. It is an appetizer, a food that helps to relieve nausea and greasiness. Since the founding of the People's Republic of China, the production of Dingfeng fermented bean curd has experienced a new development process, from workshop production to brewing limited company, from natural fermentation to pure strain fermentation, mycelium growth is thick and dense, and protease activity is high. In the 1970s, the process of making tofu embryos was improved, and the fermentation process was reformed in the 1980s. The appropriate addition of starch has added to the characteristics and flavor of fermented bean curd. Since 1979, Dingfeng fermented bean curd has been successively rated as the excellent product of Shanghai Municipal Bureau. In 1983, the refined rose fermented bean curd won the national silver medal. In September 1987, the exquisite rose, red square, bad square, moldy fragrance and small rose fermented bean curd all won the Ministry of Commerce's high-quality product award. In 1988, the refined rose fermented bean curd won the gold medal at the first China Food Expo.