Hongkongers mock family business accused of repackaging tofu in poor hygiene conditions
- After challenging government’s earlier warning, Liu Ma Kee hit by new accusation of adding seasoning to pre-bought tofu amid online criticism
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 it 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.