1. In southern Anhui, the unique geographical environment and warm climate contributed to people's calm and conservative temperament, and also gave birth to a unique food-hairy tofu. Fang Xingyu will not make hairy tofu in hot and humid summer. In sauna days, it is difficult for people to control the direction of tofu fermentation. However, in other seasons, Huizhou's warm environment can guide microorganisms to 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 with ease. 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 people using microorganisms. In the early morning in beginning of winter, it began to rain lightly in Shaoxing. This is a good sign for winemakers. Yeast likes the long but not severe cold in winter in Jiangnan.

2. Shaoxing, a prosperous place since ancient times. Nowadays, 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 Guoyun, 56, is still vigorous. The sauce is thick and thick, and it needs manpower to turn it up and down regularly, so that the fermentation in the sauce tank 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 the taste on the table of China people.

3. In the north of China, the meaning of sauce is more direct. It's time for the new sauce in three months, but the preparation work should start from now. Making sauce is a big thing for people in the northeast, and neighbors are coming to help. Cooked soybeans are mashed directly in the pot. In the northeast of China, people only use soybean as a material 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 or not. Finally, wrap it with breathable yellow paper and bind it into a solid sauce blank. The sauce blank was hung on the wall. In the next two months, they quietly fermented. Wait until next spring, and then start a deeper transformation.

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