The heavy hair covering tofu launches our imagination.
豆腐上浓密的绒毛带给人丰富的联想。
We think about, for example, to an animal.
比如说，动物。
And there is indeed life in it.
这里的确有生命。
The white thin hair is the hypha of mucor, which gives tofu a new vitality.
白色的细丝是毛霉菌的菌丝是它们赋予豆腐新的活力。
It's hard to believe how this food is actually made.
很难想像这种食物是如何诞生的。
Today, Fang Xingyu has handed over most of the work in the workshop to her elder daughter.
如今，方兴玉把豆腐坊的大部分工作交给了大女儿。
Fang has begun to associate the future of the shop with her.
作为家中的长女妈妈把她和豆腐坊的未来联系在一起。

The surface of soybean milk gradually coagulates, which shows soybean is rich in oil.
豆浆的表皮渐渐凝结这是大豆富含油脂的表现。
But to produce hairy tofu, oil is not required.
但是对于制作毛豆腐来讲油脂是多余的。
Tofu skin is hung on the chopstick.
油豆皮被晾晒在竹筷上。
When air-dried, it becomes a byproduct of hairy tofu, another delicacy with totally different texture.
风干后成为毛豆腐的副产品它们是另一种质感的美食。
The key to producing hairy tofu is to add self-made "sour juice" into soy milk for fermentation.
制作毛豆腐的关键在于用自制的发酵“酸水”来点卤。
The sour substance can make soy protein clot.
酸性物质同样可以让大豆蛋白凝固。
What's more important, micro-organisms flow into the milk with the pouring of the sour juice.
但是“酸水”更大的意义在于伴随着点卤的过程，其中的微生物们也随之流入。
It's just like burying seeds into tofu.
像种子一样被埋植进豆腐当中。
No matter where you are in China, making tofu is extremely hard work.
在中国的任何地方做豆腐都是极其辛苦的工作。
Family members sit down at and leave the dining table in succession.
餐桌上，一家人陆续进入和离开。
The elder sister is always the last one to come.
最后回来的是姐姐。
Her sister will accompany her to finish the already cold dishes.
妹妹要陪姐姐吃完已经冷了的一餐。
I don't want her to always work like this.
我就希望她不要一直做下去。
I don't want her to be like Mum.
不要像我妈一样。