PETALING JAYA, Oct. 7 -- For many, a trip to Bentong means indulging in all kinds of food the small town produces, including its yong tau foo.

In the Klang Valley, almost all the shops offer Hakka-style yong tau foo, where various beancurd items and vegetables are stuffed with fish paste or occasionally ground pork and salted fish.

Bentong does it differently; its residents are descendants of migrants from Guangxi, who use a mixture of fish paste, ground pork and Chinese chives.

The town is also famous for its tofu puffs with a distinct honeycomb interior, said to be prepared traditionally by cooking soybean milk over a firewood-fueled fire.

When the paste and tofu puffs are combined, they become a powerhouse product marketed as Guang...