Seek essay about 800 words The Beauty of the Tongue Seek Seek Seek Seek Seek

In the law of eating, flavor trumps everything. The Chinese have never tied themselves down to a list of boring foods. With an understanding of food, people seek inspiration for transformation through constant experimentation.

The ancient city of Jianshui, located in the Red River region of Yunnan, was known as Lin'an in ancient times. It is a multi-ethnic settlement where various cultures are intermingled to form a unique atmosphere and pattern. Next to the most famous Dabanjing in Jianshui, women build an assembly line of tofu with the cooperation of their fingers alone. Started in the early Ming Dynasty, the Dabanjing has a staggering diameter of three meters and still remains vibrant hundreds of years later.

The Chinese believe that water nourishes one's spirituality and awareness. This is analogous to the way water molds tofu. There is an ineffable ****tongue between the two.

In late September, the Uzhumqin grasslands have faded to green. Milk tea is the eternal protagonist of breakfast. Brick tea, butter, fried rice, as well as fresh milk are the important elements of a pot of milk tea. Milk tofu was made a few days ago. People on the grassland can't live without milk tea and milk tofu. Vitamins and minerals that cannot be supplemented by vegetables and fruits can be obtained from here. All the way south, thousands of kilometers away in Yunnan, it's almost the same situation. The Bai people use similar techniques to transform the milk here. Milk fans are hung out to dry in the open courtyard, like giant wind chimes. It's a tacit understanding that goes back perhaps as far as the Mongols' pioneering days.

More than 800 years ago, the Mongols during the Kublai period traveled to Yunnan. The Mongols who settled here also brought with them the taste of milk from their distant homeland. They wouldn't have imagined that this transformative technique has been passed down in vibrant fashion. Soy foods are the only plant-based ingredient that can stand up to meat when it comes to protein availability. For vegetarians, it's pretty much perfect.

The ancient Chinese praised tofu for its harmony and virtue. Those who eat tofu are content to live in poverty, and those who make it know how to "let nature take its course. In southern Anhui province, the unique geography and temperate climate have contributed to the people's calm and conservative temperament, and have also given birth to a unique food - Mao Tofu.

It's hard to control the fermentation of tofu in a sauna. But in other seasons, the warmth of Huizhou's environment guides the microbes on the right path to fermentation. Everything to do with this, she hopes, her own daughter will be able to learn and appreciate. The clever Chinese are comfortable with the use of these tiny organisms. In fact, this transformative wisdom shone even further back in time. Yellow wine, made from rice, is one of the world's oldest liquors.

Wine, I believe, is the earliest case of people utilizing microorganisms. Early in the morning of the first day of winter, light rain began to fall from the sky in Shaoxing. This is a good sign for winemakers. Yeast likes the long but not drastic cold of winter in Jiangnan. Shaoxing, a prosperous and affluent place since ancient times. Today, Shaoxing people are still happy to live by the river and enjoy a piece of its leisure.

In the sauce garden, hundreds of large saucepans are arranged in the open air. Fifty-six-year-old Ding Guoyun is still in good shape. The sauce is thick and heavy, and needs to be turned up and down regularly by human hands for the fermentation inside the vats to be even. Inside these vats is a world of microorganisms, one against the other. "China's sauce," unique in the history of human fermentation, has for thousands of years formed the basis of the flavors on the Chinese table. In northern China, the meaning of sauce is more direct. In three months it will be time to put down the new sauce, but the preparation starts now. Making sauce is a big deal in the Northeast, and neighbors rush over to help. Cooked soybeans are mashed right in the pot. In Northeast China, soybeans are the only ingredient people use to make sauce. Such singularity is also a luxury. On the warm kang, six hands work together to mold the mashed beans into a pile. The flavor of the sauce can even be a measure of a housewife's qualifications. Finally, it is wrapped in breathable yellow paper and tied to form a strong paste. Sauce blanks are hung on the wall. For the next two months they ferment quietly. In the spring of the following year, the deeper transformations begin. All these imaginative transformations, the flavors they create and the sublimation of nutrition are breathtaking; and form part of something called culture that is passed on.

Steady on, ask for an additional bounty hmmm - -