A neighbourhood shop in Hong Kong turns bean curd into crave-worthy delights.
Dung3 dau6 fu6 faa1 (凍豆腐花; “cold tofu pudding”), has been made for more than 2,000 years. In this shop, three tofu masters sweat over the production of 600 to 700 bowls of tofu pudding for the day-over a thousand during the weekend-on top of the other soybean products the shop makes, including fish meat-stuffed tofu blocks, tofu mash-stuffed fried tofu cubes, plain tofu, fried tofu, pan-fried tofu and soy milk. All of this requires 240 kilograms of soybeans per day.
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