In the Maolvche Mineral Spring Tofu Factory workers are busy packing the frozen mineral spring tofu which will be transported to Changchun. “We mainly sell our tofu on line this year.” The workers here don’t have a fixed time for work. Whenever they receive orders for tofu, they will start their work at once. “We often start our work at night.” said Wang Rongsheng, the manager of the factory. He told us that the tips in making tofu are to choose soya bean carefully, to wash soya beans cleanly, to change water often, and to mill soya beans shapely and to cook soya milk slowly. After all of these work, workers often feel pain and weak in the whole body.
The journalist drank some delicious green soya milk. Wang Rongsheng said that the green soya milk is rich in protein,vitamin and microelements. About 2000 kg soya beans are used for making tofu products which are transported to all parts of the country in cold chain.
The sound of Wangmaolv Tofu has been resounding among the streets and alleys in Wudalianchi since 1989. Wang Rongsheng is the fourth successor. He registered the tofu brand “Maolvche” and founded the factory in 2005. He combined traditional craft of making tofu with mineral soya beans and mineral water.