In fact, when I think of China on the Tip of the Tongue, I don't really want to write her film review. As a documentary, she did shoot well, with ideas, innovation and level. During this period, many foods and scenes she chose were beautiful, such as Jiangnan town where soy sauce was brewed, ancient town in western Yunnan where ham was handmade, magical Huizhou village with mold, and Hong Kong fishing village with unique flavor of shrimp sauce. . . . . .

Here, I write about the experience on the tip of my tongue and my own feelings about this month. Because I feel the burden is getting heavier and heavier, the idea of reducing the burden is getting stronger and stronger. When exercising, I control my diet. From some magazines and websites, I can see some ways to eat calories and fat, such as olive oil and pasta in Mediterranean Saraga, such as oatmeal bread and whole grains, and some vegetarian foods, such as tofu. . . . . .

I like tofu very much recently. China on the Tip of the Tongue also devoted a lot of space to tofu. This may indeed be the original creation of China people, and it also reflects the ideas of some China people. When ordinary soybeans are ground into soybean milk, added with water, filtered, boiled, and some halogen or gypsum are added, magical changes begin, and finally they can become crystal clear tofu. This process looks very simple and natural, using the most natural soybeans. To make the simplest tofu, tofu also has strong plasticity, which can be cold mixed into onion tofu, heated into mapo tofu, quickly frozen into hot pot frozen tofu, fermented into magical hairy tofu, smoked mushrooms, all kinds of tofu and so on.

Perhaps this kind of natural food also makes diners feel well-informed about the world, so that the body can easily absorb the essence of the world without extra burden. Eating tofu, listening to pipa with your ears and drinking spring water with your throat are all natural flavors, which make people's senses clean up the filth and dross and immerse themselves in pure water, soil, wind and things, which seems to make the whole body clear and pure.

Perhaps, if I had to recommend what food can best represent China, I would choose tofu, the simplest food. It is not as scarce and noble as truffle matsutake, nor as fragrant and delicious as meat, but this simple tofu is natural, healthy and spiritual. Perhaps, why are monks and Zen masters willing to take tofu as their staple food? It is also because it is natural to get through the aura of heaven and earth.

Falling in love with tofu is also for health, a natural way of life, a pursuit of a quiet life, and a desire to be as white, pure and natural as tofu. . . . . .