糊
Hú
“醍糊”源于“醍醐”，意指牛乳经由多重发酵与提炼之后的食物精华，亦象征智慧的顿悟与圆融。我们在“醍糊”中保留了对“醍醐”的向往，汲取“酉”与“米”的能量，并主动停驻于“糊”——这一尚未完成的发酵中间态，拥抱流动、混杂、不确定与过程性。
工作室常驻于杭州与柏林，由赖永馨、徐溪婧、张皛树三位创作者共同发起。三位主创人有农业、工业设计、媒体传播、乡村建设、当代艺术从业背景。她们从双手劳动和在地生活出发，通过种植采集、艺术餐饮、工坊设计、展览策划和产品开发等行动，传递人与自然、与多元文化共生协作的可持续生活方式。
The name TíHú (醍糊) derives from TíHú (醍醐) link, a term that refers to the pure essence of milk extracted through multiple stages of fermentation and refinement. In Buddhist texts, it also symbolizes enlightenment and clarity. In TíHú (醍糊), we carry forward this aspiration toward TíHú (醍醐), drawing energy from 酉 (fermentation) and 米 (grain), while deliberately dwelling in Hú(糊) — the unfinished, in-between state of fermentation — embracing fluidity, hybridity, uncertainty, and process.
Based in Hangzhou and Berlin, the studio is co-founded by Lai Yongxin, Xu Xijing, and Zhang Xiaoshu, whose backgrounds span agriculture, industrial design, media communication, rural development, and contemporary art. Grounded in manual labor and situated everyday life, they work through planting and foraging, art catering, workshop design, exhibition curation, and product development to explore and communicate ways of living that sustain collaboration and coexistence — between humans and nature, and across diverse cultural landscapes.