Founded in 1960, it is the closest snack bar to a "century-old restaurant" in Hong Kong, and is recommended by Michelin Street Food. Gonghe Meat Factory has its own factory, which is made and sold every day, and has been grinding beans with traditional stone grinding, which makes the entrance smooth and textured, and the taste is very different from other tofu flowers made of gypsum powder.
Most of the Kung Wo Hung Pin Factories in Hong Kong are franchised stores, but the old store in Sham Shui Po is the most authentic, in order to experience the flavor of the complete old store, it is recommended to take a detour to Sham Shui Po. On the street, you can see a white background signboard with "Gonghe" written on it, and the whole store is quite ancient, although it has undergone a license plate turmoil in the past two years, the store still retains the background wall of mosaic ashlar, which is the most popular decoration style in the 60s. The white ceiling fan and light tube overhead are also very old-fashioned, and they are now equipped with air conditioning, and the dining environment is much better than in the past.
In Hong Kong, many snack bar waiters are middle-aged and elderly, because the concept of "retirement" in Hong Kong is different from that in the mainland. Except for civil servants who can "eat long food" after retirement, all walks of life do not have such "benefits". In addition, the majority of Hong Kong people are industrious, and many elderly people continue to work not because of financial difficulties, but because of social or industry habits, which has created a rare scene of rehiring middle-aged and elderly waiters from the mainland.
Most of the waiters in Gonghe Meat Factory are middle-aged and elderly, but they are quick with their hands and feet, and the pace of dining in the restaurant is very fast, and their attitude is already good compared to that of Australian Dairy Company and Lan Fang Yuan. Every time a regular customer comes, they will order a bowl of tofu flowers, a cup of soy milk, a plate of fried stuffed tofu or bean curd, and in addition to sitting down in the store to taste, you can also buy various soy products such as tofu, bean curd, tofu skin, and bean curd.
The bean flavor of tofu is strong, and whether it is hot or cold, it can taste a very strong bean flavor. Although the original taste is delicious, it is recommended to add some powdered brown sugar on the table, which adds a hint of sweetness to the smooth tofu after stirring, and also has a slightly crispy texture and unique flavor. The factory has started production at half past one in the morning every night for sale at half past six in the morning, and when the tofu is sold out one by one, fresh and hot tofu will be delivered immediately, and more than 70 plates of tofu can be sold every day on average.
In addition to the must-eat tofu flowers, there are also soy milk, fried tofu, tofu milk and other soy products, both dine-in and takeaway. The soy milk is smooth and slag-free, and it is sweet enough without sugar; The fried stuffed tofu is filled with fresh hand-beaten dace meat every day, the tofu is tender but will not fall apart in a clip, making people return to the taste after eating, and there is no thunder point with the sauce by yourself. The store is divided into two sides, one side is the stall, and the other side is the takeaway area. There are many snack bars in Sham Shui Po, which are rarely visited on rainy days, but the Kung Wo Bean Factory still has a full attendance rate, and there is a long queue in the takeaway area, which shows how popular it is with the neighborhood.
