You'll find a few restaurants around the northern half of Jiefang Lu, including a small food street on an alley near the stone bridge one block south of the Jinyu Hotel. The restaurant in the Jinyu Hotel is quite good, serving several dishes in the local Shaoxing mei (charcoal grilled) style, but the menu is in Chinese only. Dried freshwater fish is a great speciality in Shaoxing, as is the yellow rice wine which they claim to have been making round here for over two thousand years. It's made from locally grown glutinous rice and (most importantly) water from Jian Hu, a substantial lake to the southwest. These days the wine is more commonly used for cooking than drinking. To try it, your best bet is to order Shaoxing ji (Shaoxing chicken - cooked in the wine) for dinner. While walking around town you might be struck by the huge number of stalls selling that malodorous staple of Chinese street life, tofu doufu (smelly tofu). The recipe, since disseminated all over China, was allegedly created by a Shaoxing woman. Tired of her limited cooking prowess, she decided to experiment by throwing a variety of spices into a wok with some tofu doufu. If you dare to try the food behind the foul smell, you will find, surprisingly, that the taste doesn't stink.