My article on the delights of rotted amaranth stalks and other Shaoxing specialities is now on the Financial Times website here - it was originally published in their international edition. It's one of my favourite pieces, and brings back happy memories of Shaoxing and its many gastronomic surprises. (It's a kind of sister piece to the article about the cheese-tasting in Shaoxing for which I won my James Beard Award.) The following are a few photographs of the delicacies mentioned in the piece:

[caption id="attachment_2120" align="alignleft" width="300" caption="Rotted amaranth stalks - yum!"]

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[caption id="attachment_2121" align="alignnone" width="300" caption="The stalks on a bed of innocent white tofu"]

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[caption id="attachment_2124" align="alignleft" width="300" caption="Fermented tofu skin steamed with minced pork - unbelievably scrumptious"]

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[caption id="attachment_2125" align="alignleft" width="300" caption="Uncooked stinking tofu"]

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[caption id="attachment_2126" align="alignleft" width="225" caption="Stinky tofu street stall"]

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