Fermented soybean (Glycine max) is a soy or soy as the main raw material, Mucor, Aspergillus or bacterial proteins enzymatically decomposed soy protein mass, it reaches a certain extent, salt, add the wine, and other drying methods, enzyme inhibition activity , Made by delaying the fermentation process. Tempeh kind of more, according to the processing of raw materials into black bean soy and soy soy sauce, according to taste salty can be divided into tempeh and of Semen. Tempeh is often used as a seasoning in areas south of the Yangtze River in my country, and it can also be eaten directly. Tempeh is a traditional fermented soy product. It is better with intact grains, shiny black hair, soft and instant melting and no moldy smell.