Jay Liu Fong-yip

Century-old Hong Kong business Liu Ma Kee admits importing fermented tofu from mainland China

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Century-old Hong Kong business Liu Ma Kee admits importing fermented tofu from mainland China

“The white fermented bean curd was not manufactured by Liu Ma Kee, the authorities told the truth. It was imported from another manufacturer,” he told a radio programme. His remarks came after the centre said last week that the family business did not churn out its own tofu locally, triggering intense online criticism against the … Read more

‘We were sent to hell’ – Hong Kong fermented tofu shop nearly 120 years old shuts suddenly

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‘We were sent to hell’ – Hong Kong fermented tofu shop nearly 120 years old shuts suddenly

The finished product has a distinctive pungent aroma and yielding texture that has been likened to ripe soft cheese, and it is an essential ingredient in traditional Cantonese dishes such as stir-fried water spinach, and lamb stew with bean curd sheets. A bottle of Liu Ma Kee Limited preserved bean curd. Photo: Stanley Shin Liu … Read more