Close

About us
TÍHÚ 醍糊 is an interdisciplinary food design studio that takes food as its medium and fermentation as its method. The word “醍糊” (Tíhú) derives from “醍醐” (Tíhú), which refers to the pure essence of milk after multiple stages of fermentation and refinement, symbolizing enlightenment and harmony. In “醍糊,” we preserve our longing for that essence, drawing energy from “酉” (fermentation) and “米” (grain), while intentionally dwelling in “糊” — the unfinished, in-between state of fermentation — embracing fluidity, hybridity, uncertainty, and process.

The studio is based in Hangzhou and Berlin, co-founded by Yongxin Lai, Xijing Xu, and Haoshu Zhang. Rooted in everyday life, local cultivation, and ecological wisdom, we make fermented foods by hand and treat fermentation not only as a transformation of food, but also as a practice of time, relationships, collaboration, and nonlinearity. Working at the microbial scale of micrometers (μm), we record, create, and remeasure the relationships between self, land, and society.

TÍHÚ 醍糊 is an ongoing artistic fermentation — a long-term experiment that crosses species, disciplines, regions, and cultures. Through planting, foraging, making, dining, workshops, exhibitions, design, and products, we create through labor, spread roots through movement, and find clarity through ambiguity — exploring, through food, the multiple possibilities of living and the imagination of futures.

Service
我们

Vision

Through food and fermentation, TÍHÚ 醍糊 seeks pathways toward symbiosis across cultures and species. We respond to the climate and temperature of our times, weaving labor, creation, and everyday life into an ongoing, fermenting artistic experiment. Through cross-disciplinary practice, we explore forms of sustainable design oriented toward the future.

成员

赖永馨

徐溪婧

张皛树