"Smells like Russians."
May 25, 2011 5:01 PM Subscribe
British food-writer and Sichuan cuisine expert Fuchsia Dunlop introduces cheese to a group of chefs from Shaoxing, China,"the Chinese headquarters of 'stinking and fermented' delicacies" for the first time. How does the Stilton fare against stinky tofu?
This thread has been archived and is closed to new comments