1. In southern Anhui, the unique geographical environment and warm climate have created people's calm and conservative temperament, and also bred a unique food-hairy tofu. Fang Xingyu won't make hairy tofu in hot and humid summer. In sauna days, it is difficult for people to control the direction of tofu fermentation. In other seasons, the warm environment in Huizhou can guide microorganisms into the right track of fermentation. She hopes that her daughter can learn and understand everything related to this.

Smart people in China use these tiny creatures easily. In fact, the wisdom of this transformation has been shining for a long time.

Yellow rice wine brewed from rice is one of the oldest wines in the world. Wine should be the earliest case of human using microorganisms. In the early morning of early winter, it rained lightly in Shaoxing. This bodes well for the brewer. Yeast likes that the winter in Jiangnan is long and not cold.

2. Shaoxing, a prosperous land since ancient times. Today, Shaoxing people are still happy to live by the pillow river and enjoy a leisure. In the sauce garden, hundreds of huge sauce jars are arranged in the open air. Ding, 56, is still full of energy. The sauce is thick and requires manpower to turn it up and down regularly, so that the fermentation in the sauce pot will be uniform. In these sauce jars, the world of microorganisms is changing and restricting each other. "China's sauce" is unique in the history of human fermentation. For thousands of years, it has become the basis of China people's table taste.

3. In northern China, the meaning of sauce is more direct. The new sauce is due in three months, but the preparation work should start from now. Making sauce is a big deal for the northeast people, and all the neighbors come to help. Cooked soybeans are mashed directly in the pot. In the northeast of China, people only use soybeans as raw materials to make sauces. Such singleness is also a luxury.

On the warm kang, six hands work together to pile up the bean paste. The taste of sauce can even be a standard to measure whether a housewife is qualified. Finally, wrap it with breathable yellow paper and tie it into a solid sauce blank. The sauce is hung on the wall. For the next two months, they quietly fermented. Wait until next spring, and then start a deeper transformation.

All these imaginative changes, the sublimation of flavor and nutrition they create are amazing; And formed a part called culture, which can be passed down.