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To the mother and the elder sister, the tofu workshop has already become a major part of their lives.
對于媽媽和姐姐來說，生活的很多部分已經和豆腐坊牢牢長在了一起。
Fang will not make hairy tofu in the sultry summer.
方興玉是不會在濕熱的夏天做毛豆腐的桑拿天里
We can't control the fermentation of tofu in sauna days.
人們很難控制豆腐發酵的走向。
But in other seasons, the warm and humid environment in Huizhou makes micro-organisms ferment properly.
但是在其他的季節里，徽州溫潤的環境卻能引導微生物們走上發酵的正軌。
Fang hopes her daughter can learn and understand everything about making tofu.
方興玉希望與這有關的一切，自己的女兒都能夠學習和領悟到。
The hair is actually fungi, the index showing whether yeast and germs are growing harmoniously.
這些絨毛，它們是霉菌酵母菌和細菌們是否和諧生長的指標。
It decides the progress of fermentation and whether the final product is delicious or not.
這直接關系到發酵的進程以及最終味道的鮮美與否。
Huizhou people who are gourmets can truly appreciate hairy tofu.
深諳美食的徽州人是毛豆腐的知音。
You can have it in a simple or complicated way.
吃法可繁可簡。
In the mind of old Huizhou people, a bit of chili sauce goes best with roast tofu.
在老徽州眼中，一點辣醬就可以讓炭火上的豆腐錦上添花了。
The interior of tofu is completely different.
豆腐的內部已經大為不同了。
Mucor secretes proteinase, making soy protein degrade into smaller molecules of peptone, polypeptide and amino acid.
毛霉菌分泌蛋白酶讓大豆蛋白降解成小分子的胨類、多肽和氨基酸。
This series of transformations gives tofu an incomparable flavor.
這一系列轉化賦予了豆腐異常的鮮美。
Huizhou people call the strong flavor a flavor of hometown.
這種濃郁的風味被徽州人稱作“家鄉的味道”。
