With almost 90 years history, Kwan Hing Kee is one of the few remaining handmade bean curd stores in Sai Ying Pun. When its business was booming in 1980s, Kwan Hing Kee has expanded into two factories to produce tofu and fermented bean curds on Second Street. Although the production of tofu and fermented bean curds with Kwan’s traditional recipes have now been outsourced, Mrs. Kwan, the shop owner still insists to serve the neighborhood with her handmade soy bean milk and tofu pudding for years.

Fermented bean curd making process requires a lot of effort: Firstly, soya beans from China are blended into soya bean milk before white vinegar is added. Once it turns into a firm tofu, it is soaked with brine and Chinese rice wine in a glass jar. However, a tasty fermented bean curd is only ready after being fermented for at least two years.

Fermented bean curd is well known as the Chinese cheese. Have you ever tried to eat it in a trendy way?

Image Credit:

Hyatt Regency Hong Kong, Sha Tin
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Endless June
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許大倫
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HJW
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Noodle and Dog
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The Conservancy Association Centre for Heritage
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