To be concrete, recently, the students of Grade Seven in our school transformed into 'little culinary experts in biology', launching an innovative biology practical activity during their spare time - making delicious food through microbial fermentation. For instance, from fluffy steamed buns to sweet and sour yogurt, from fragrant fruit wine to sweet rice wine with the aroma of rice, and even to the tangy and appetizing pickles, a series of creative practice videos have turned the invisible microorganisms into visible and delicious treats on the tip of the tongue.

What's more, fermentation is a symphony of life composed by microorganisms and also the best bridge for textbook knowledge to enter real life. In front of the camera, the students' operations were quite professional: weighing, stirring, constant-temperature fermentation, and patient waiting. Evident, each step concealed the mysteries of the biological discipline.

Last but not the least, in this practice, the students were no longer mere recipients of knowledge, but rather explorers of scientific principles and practitioners of practical operations, who measured the temperature of science with their hands, tasting the power of microorganisms with their tongues, ing the significance of 'patient waiting' during the fermentation of flour, and experience the process of 'quantitative change to qualitative change' in the brewing of rice wine.

In a nutshell, not only did these lively and colorful practice videos capture the moment when the food was created, but also bore witness to the students' passion for the biology subject. Additionally, f rom theoretical learning in the classroom to practical exploration in the kitchen, the seventh-grade students have proven through their actions that biological knowledge is never just dry text, but rather the wonderful wisdom hidden in every aspect of life!