王致和南乳是中国传统发酵豆制品的代表之一，由中华老字号“王致和”品牌生产。其历史可追溯至清朝康熙年间（1669年），创始人王致和偶然发现豆腐自然发酵后风味独特，由此开创了腐乳制作工艺。南乳又称“红腐乳”，以优质黄豆为主料，通过霉菌发酵后，加入红曲米、食盐、白酒等二次发酵而成。成品色泽鲜红，质地细腻，口感咸鲜微甜，带有独特的酒香与酯香。  

南乳在中国烹饪中用途广泛，既可佐餐配粥，也可作为调味料用于红烧肉、焖排骨、火锅蘸料或腌制食材，赋予菜肴浓郁香气与红亮色泽。其发酵过程产生的益生菌和氨基酸，亦被认为有助于消化吸收

Wangzhihe Red Fermented Bean Curd (Nanru) is a traditional Chinese fermented soybean product produced by the time-honored brand "Wangzhihe", with a history dating back to the Kangxi era of the Qing Dynasty (1669). Legend says its invention was accidental when founder Wang Zhihe discovered naturally fermented tofu developed a unique flavor.  

Nanru, also called "red fermented bean curd", is made from premium soybeans. After mold fermentation, it undergoes a secondary fermentation process with red yeast rice, salt, and rice wine. The final product boasts a vibrant red color, creamy texture, and a savory-sweet taste infused with distinctive winy and aromatic notes.  

Widely used in Chinese cuisine, Nanru serves both as a condiment for rice congee and a flavor enhancer in dishes like braised pork, stews, hotpot dips, or marinades. It adds rich umami and reddish hue to recipes. Rich in probiotics and amino acids from fermentation, it is also valued for potential digestive benefits