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NOTES AND QUERIES
Once this trade was taken up, not a single family member could sit idly by. If the family consisted of only five members, all five had to be mobilized: first of all, to grind the beans and then boil the paste. After the paste was hot enough, one member had still to keep heating it to produce the layers of bean skim. Another member carried the products prepared the day before to Kowloon where he sold them to the shops and bought more beans. The remaining members, after finishing their breakfast, had to climb the hills to look for dry grass which they fetched home for fuel. This was the hard way by which our ancestors managed to make a hand-to-mouth living and rear us.
Nowadays, we have electricity, motor and transport facilities and the manufacturing process has mostly been mechanized. The kind of hard life that our ancestors once led will never be repeated.
ADDENDUM
The brief account that follows is taken from Peng-chun Chang's China at the Crossroads (London, Evans Brothers, 1936) p.145.
An example of a type of manufacturing common in the villages is the preparation of tofu, or bean curd. A tofu shop may be seen in nearly every village. In this shop is the mill used for crushing the beans. This mill is run by human or animal power. The beans are ground in the mill and then mixed with water. The liquid, called bean milk, is squeezed from the mass and boiled in a boiler which is part of the shop's equipment. This boiled milk is frequently eaten. If, however, certain chemicals are added to the boiled liquid, it solidifies and is known as bean curd, or tofu. The tofu manufacture represents a rough, everyday type of manufacture common in the villages. It exhibits the skill of accumulated experience, for this food has been common in the diet of the Chinese people for centuries.
Tofu is high in protein and takes the place of dairy products and meat in the diet of the people. Recent scientific experimentation in China is endeavouring to find a commercially profitable way of reducing the bean milk to a powder to take the place of imported powdered milk.
Chang was a native of Tientsin and presumably is referring mainly to North China. For a recent detailed account from Hong Kong based on field work in 1961 and 1963 see Vol. One, Part III, 27, "The Bean Curd Maker" of Cornelius Osgood's The Chinese. A Study of a Hong Kong Community (Tucson, Arizona, University of Arizona Press, 3 vols, 1975), pp. 393-404. These volumes contain a wealth of information on many traditional economic undertakings.
FOUR CHINESE ‘BANKS' FAIL, PARTNERS BLAME HEAD
The following is extracted, in part, from a report in The Washington Post Metro for Sunday 26 February, 1978.