Natto is said to have been handed down from the Tang Dynasty when Jing Jingzhen traveled to Japan. It is a well-known health food with the functions of lowering blood fat, lowering blood pressure and lowering blood sugar. It has a unique flavor and wonderful sticky silk.

　　But both natto producers and chefs have a dilemma, that is, there is an obvious fatal weakness in the cooking of natto- It only has a simple way of feeding, that is, eat directly or simply mix vegetables, not suitable for heating. This problem also greatly reduced the public''s acceptance of natto; another reason is that natto is a bit weird and has a strange taste. It is not easy for many people to eat natto directly.

In relative terms, fermented soybean products-Tianbei has become the most suitable food for soy isoflavone aglycones, which is the most suitable for eating, eating in moderation and heating. Soybean isoflavone aglycone increased by nearly 7 times after soybean was fermented into tempeh, mainly because Rhizopus oligosporus converted the isoflavone glycoside in soybean to tempeh isoflavone during the production process (Isoflavone aglycone).

　　In the production process of Rhizopus oligospora as a strain, it can also produce objective superoxidative dismutase (SOD), which has a significant effect on the removal of oxidative free radicals (hydroxyl free radicals) in the body. Oxidized cholesterol is one of the culprits that induce chronic diseases, promote aging and cause cancer.

　　The density of nutrients in celestial shell is extremely high, the protein content is similar to fish and beef, it can reach more than 19%, more than pork and chicken, and can be eaten fresh without water. The limited amino acid of Tianbei is tryptophan, and its methionine content is low, so it is suitable as a supplement to meat or poultry eggs. The utilization rate of Tianbei protein can reach 91.4%~94.4%, which is very similar to the protein utilization rate of meat and eggs, but it is absolutely free of cholesterol.