Deep fried vinegar group, red bean, mung bean and quinoa.

This group of deep fried tempeh made with a process of soaking in acidic water (water with vinegar), surprisingly tasted less acidic than its peer. The red bean tempeh has a meat-like taste.The mung bean one doesn't have the lemony sour as comparing to its contrast group without vinegar. The quinoa tempeh tastes very crispy, dry and neutral, with a fish-like taste. In general people like this group.