Hongkongers mock business accused of repackaging tofu in poor hygiene conditions

A fourth-generation Hong Kong business known for its fermented tofu products has come under further criticism after health authorities revealed it had imported preserved bean curd rather than manufacturing its own, and resold them with additives introduced under poor hygiene conditions.

But in a press briefing on Saturday, the Centre of Food Safety further revealed that during its inspection of the shop’s factory on July 4, it found the company did not produce any of its own white fermented bean curd, but only added rose wine and other seasonings to the bean curd it bought from another soybean factory.

Authorities also questioned the hygiene of the factory, pointing to dust and rust found in the packaging area of the premises.

According to the centre, some of the diluted rose wine had also been stored in a plastic bucket at room temperature for three days beside other sundries.

Jay Liu Fong-yip, part of the fourth generation of his family to run Liu Ma Kee, said on Sunday the company would call off a press conference scheduled for the following day.

However, he would still appear on a morning radio show to talk about how to make a bottle of “delicious” fermented bean curd.

The exposé has triggered intense online criticism, with internet users flocking to Liu Ma Kee’s Facebook page and lambasting the shop once featured in a Hong Kong Tourism Board campaign highlighting heritage businesses.

“You originally had my support, until I found out you only repackaged the fermented bean curd you bought elsewhere. That is too much,” one user wrote.

Another user did not take issue with the tofu being produced elsewhere, but said “the problem is the company keeps emphasising that it is a ‘local, century-old brand’, which deceives people and their feelings about local shops”.

Yet others mocked Liu Ma Kee’s recipe for success, sarcastically saying that the shop had inspired them to make money by adding seasonings to soy sauce products already on shelves and rebottling them for sale.

A few customers did, however, express support and loyalty, saying they would continue buying from the shop as long as its products tasted good.

The finished product has a distinctive pungent aroma and a texture likened to ripe soft cheese. It is an essential ingredient in traditional Cantonese dishes such as stir-fried water spinach and lamb stew with bean curd skin.