How is the traditional Chinese tofu with a 2,000-year heritage made? It uses neither gypsum nor bittern.

In Weichuan Town, Henan Province, China, a 65-year-old grandmother starts her day's work at 5 a.m. every morning, performing the ancient tofu-making process in her tofu house. This 33-minute video records the entire tofu-making process from early morning to noon, as well as the sales scene. The tofu here is by no means ordinary brine or gypsum tofu, but a unique soursop tofu, which is made by fermenting the tofu's own juice, following the 2000-year-old ancient method, with zero chemical additions throughout the process. Although the traditional stone mill has been converted to electric drive, it still retains the bean fragrance, and the firewood-cooked soy milk adds a mellow flavor. Today, this skill is endangered and faces the situation of no one inheriting it. Click to watch and feel the charm of this traditional craft together.