Liao Mao Kee is a representative of Hong Kong-style bean curd, and the food god Cai Lan once wrote in an article that "in Hong Kong, the famous "Liao Mao Kee" is much higher than the average." Founded in 1905 by the Liao twin brothers, it is said that it has passed three generations and is the collective memory of several generations of Hong Kong people. The flavor of Liao Kee bean curd is rich and unrestrained, especially the chili bean curd is the most annoying, salty, spicy and sharp, and you can smell it far away when you walk on the road. Today, more than 100 years later, Liao Mao Kee still maintains the traditional ancient method of making, and a bottle of fermented bean curd is sealed and fermented for at least half a year before being sold, so as to make the taste and flavor soft. Liao Xiaoji does not sell other soy products in the store, and the small shop has monopolized the bean curd for a hundred years, and it may be this solid stubbornness that makes Liao Xiaoji deeply rooted in the hearts of Hong Kong people. It's a pity that there is nowhere to buy in the mainland for the time being, if you have the opportunity to go to Hong Kong or friends can buy on your behalf, Liao Xiaoji must be a must-attend gift. Since it is known as the bean curd in the bean curd, the price is certainly not cheap, 30$ (about 26 yuan) a small can (150g), buy more than just feelings.