Fong On is the factory outlet for soy and rice products sold at Fong Inn Too, its better-known storefront on Mott St. Tofu squares, destined for restaurants, are the chief wholesale product. Retail customers, however, know the company best for hot taho, which despite the lack of egg is often called soy custard.
Outside Fong On and many stoopline businesses in Chinatown, the hot taho sits in a tub (in the first photo, shown uncovered), waiting to be scooped into takeaway containers (about a pint, $1.50). It's bland before you pour on a little syrup, much of which quickly filters to the bottom; delving deep with your spoon breaks up the taho into smaller bits. Perhaps this looser consistency was the genesis of another name, dou hua — in full, dou fu hua, or "bean curd flower."
81 Division St. (Eldridge-Pike Sts.), Manhattan