"It's not bad, but I also think there's a reason why it's not necessarily blowing up in a massive way, because I don't necessarily think it's original," she says.
在黔北，仡佬族人家的餐桌上，灰豆腐几乎四季不离。杀了年猪、熏好腊肉，积下的柏树灰是舍不得浪费的，细细筛了，收起装好，那是做灰豆腐最好的材料。从豆子到豆腐，再到灰豆腐，慢工细活，没个两三天完不成。但黔北人就是喜欢这样慢慢地过活，细水长流才是生活的真谛。
。业内人士推荐夫子作为进阶阅读
Beth Alaw WilliamsBBC Wales
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