双臭也就是臭苋菜梗和臭豆腐,这两者是“绍兴三臭”之中的前两名,按理说一山容不下二虎,一菜容不得两臭,不过好在制作绍兴臭豆腐的原材料之一也是臭苋菜梗的卤汁水,所以二者的口味很融洽,经过大厨的处理后菜式的臭味并不浓郁,入口反倒是清淡鲜香,实在难得。记得苋菜梗里的汁水是要吸吮着吃的,那叫一个鲜呐。 Double smelly stinky amaranth stems and stinky tofu, both of which are the first two of the “Shaoxing three smelly”, it stands to reason that a mountain can not afford two tiger, a dish can not tolerate two stinks, but fortunately, making Shaoxing stinky tofu One of the raw materials is also the smelly stalk of marinade, so the taste is very harmonious, after the chef treatment dishes smell is not strong, the entrance but rather light and fresh, it is rare. I remember amaranth stem juice is to suck, that is a fresh na.