绍兴因其独特的发酵美食文化吸引了大量关注。1臭豆腐、霉菜梗、霉千张组成的"蒸三臭"是绍兴菜的标志性组合，其中霉菜梗需要经过五到七天的浸泡，再借助三伏天的高温条件发酵十余天才能成熟。1这些食物虽然名字带"臭"，但并非食物变质，而是微生物发酵的产物。绍兴菜烹饪技艺传承人孙国梁解释道："蒸制过程中产生臭味的硫化氢会挥发，留下来的就是氨基酸带来的鲜味。"1臭豆腐店主赵宝贤已在这个行业坚守了30多年。1
除了"臭"味食物外，绍兴美食文化内涵丰富。1嵊州小笼包曾入选美国CNN"全球最美味食物榜单"，目前全市69家本地企业每日产量超过700万只。1绍兴还以绍三鲜、梅干菜扣肉、醉蟹醉虾等多种特色菜肴闻名。1绍兴黄酒的历史可追溯至春秋战国时期，1949年新中国"开国第一宴"所用的酒正是绍兴黄酒。1这些美食共同构成了绍兴的饮食名片，"臭"仅是其中一个特色维度。
Following a surge in tourism driven by the "Grandpa Calabash" phenomenon, Shaoxing in Zhejiang Province has leveraged the momentum to showcase its renowned food culture centered around fermented delicacies 1. The city's signature "Three Smelly Steamed Dishes" comprise stinky tofu, fermented mustard greens, and fermented bean sheets, which owe their distinctive aroma to microbial fermentation rather than spoilage 1. According to Sun Guoliang, an inheritor of traditional Shaoxing culinary techniques, hydrogen sulfide produced during the steaming process evaporates, leaving behind amino acids that deliver the savory umami flavor 1. Mustard greens alone require five to seven days of soaking followed by more than ten days of fermentation during the hottest season to develop their characteristic taste 1.
Beyond its infamous "smelly" offerings, Shaoxing boasts a diverse culinary portfolio. Shaoxing stinky tofu shop owner Zhao Baoxian has been perfecting the craft for over thirty years 1. Xiangzhou xiaolongbao, or soup dumplings, earned recognition on CNN's list of the world's most delicious foods, with 69 local enterprises producing more than 7 million dumplings daily 1. The region's yellow rice wine traces its origins back to the Spring and Autumn period, and notably, the inaugural state banquet of the People's Republic of China in 1949 was served with Shaoxing yellow wine 1. Additional specialties include braised pork belly with preserved vegetables, drunk crabs, and drunk shrimp 1.
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