Let's set off on a journey to explore China's culinary intangible heritage on the eve of China's Cultural and Natural Heritage Day (June 14), with Irish chef Curt Evans, who has 6+ years of Michelin experience.

First stop: Shouxian County, Anhui Province -- the birthplace of tofu.

In a traditional tofu workshop, Curt observes how soybeans are transformed into tofu, a craft perfected over two thousand years.

From threadable chrysanthemum tofu to delicate tofu dumplings, he also witnesses how tofu could be transformed into over 300 dishes at a local tofu banquet.

Within these culinary arts lies the spirit of Chinese heritage: patience, balance, and a deep respect for tradition.■