While many traditional bean curd shops are closing their doors, one man is staying put and has enlisted his sons to keep the business going.

Tofu may still be a popular food in Hongkongers’ daily diet, but old-style shops making the bean curd delicacies are on the verge of extinction, despite efforts by the owners to pass on their traditional skills.

Bill Chan sticks to traditional, and time-consuming, methods at his tofu shop in Sai Wan Ho.  Przeczytaj cały art.