舌尖上的中国第1季 第28期:转化的灵感(2)

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It reminds people of fermented³ flour. 这很容易让人联想到发酵的面团。

People of Jianshui like enjoying this special air-dried and fermented flavor. 建水人很会享用这种由风干和发酵打造出的特殊味道。

People can enjoy the tofu with varied⁴ sauces. 蘸豆腐的调料各有不同。

But for Yao, the texture⁵ of tofu is the most important. 但是对姚贵文来说豆腐本身的质地才是最重要的。

Tofu easily ferments⁶ in the warm weather of the river valley area. 河谷地区的温暖很容易让豆腐发酵。

And the mildly dry air prevents it from rotting. 而适度的干燥，又让它们不至于腐败。

Yao is more sensitive than anyone else to the subtle relations between wind, water, sunshine and tofu. 对于风，水阳光和豆腐之间的微妙关系姚贵文比任何人都要敏感。

This is the famous Daban Well of Jianshui. 这里是建水最著名的大板井。

Beside the well, women set up a production line of tofu by just using their fingers. 在水井旁，女人们单靠手指的合作就构建起一条豆腐的流水线。

Water is a necessity in every procedure of making tofu. 做豆腐的各个环节，都和水密不可分。

With a total of 128 wells in Jianshui, local residents are well versed⁷ with water. 拥有128口水井的建水人很懂得水。

The Chinese believe water nourishes the spirit and mind of people. 中国人相信水能滋养人的灵性和觉悟。

Just like water to tofu, the common points speak for themselves. 这一点就仿佛水对豆腐的塑造，两者间有一种不可言喻的共通。

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