tofu

"The commercial style Jook use a long of oil and pork fat to make the jook velvety   but not very healthy."

"old style"?  I worked at the chinese restaurant 10+ years ago and my family own a restaurant few years ago, i never see anyone cooks the jook like that.

at home, some people will like to add rice in water with salt & oil, then let it settle for few hours/overnight before they cook it, the rice will get soft faster.  but they will wash the rice before they cook wor.

btw, someone said people use foot to wash rice at another post.   i don't think any restaurant in hk or here will do it now.