The curds and the way: Why tofu pudding is part of our cultural heritage
Tofu pudding has gone beyond mere dessert to be recognised as part of our cultural heritage

A chef blends soybean milk with a powdery concoction, pouring them simultaneously into a container atop the worn kitchen tiles. He is making tofu pudding and his actions are now considered part of Hong Kong's intangible cultural heritage - with traditional bean curd recipes one of the 480 items on the list.
Bowls of tofu pudding line the counter at the front of the GuGuSoy workshop, in Ho Sheung Heung, Sheung Shui, and mid-morning customers are already tucking in.
GuGuSoy is a bean curd factory and restaurant that specialises in making traditional and sesame-flavoured tofu pudding, or tau foo fa.
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While machinery is used in the initial process of converting the soybeans into soymilk, the desserts are made by hand, an art that chef James Ng Kwok-him says is disappearing.