Use this jingle to evaluate Ningbo cuisine: Ningbo side dishes are troublesome, salty hairtail and smelly winter melon.

The "three odors" refer to stinky winter melon, stinky tofu and stinky amaranth

Stinky winter melon is unique to the country. When you eat it in your mouth, you will first have a smell, and then What came was a dark fragrance. According to locals, the most important criterion for how well the stinky winter melon is made is the melodious fragrance. Ningbo people enjoy delicious food as they appreciate music. They are really imaginative. Stinky tofu can be found in many places, but Ningbo has a famous dish: black and white stew. It is to stew fresh hairtail with stinky tofu. The stinky tofu is light black and the hairtail is white, hence the name of the dish. But this dish has a wonderful deliciousness, which is the soul of Ningbo cuisine. The stinky tofu is slightly stale, but the fresh hairtail is fresh from the sea. At the end of the meal, you close your eyes and can't tell which is tofu and which is hairtail. Even though stinky amaranth is pickled, it can still be considered a delicacy. Cut the amaranth into inch-long pieces and place them neatly on a white plate. They are green and appetizing. The biggest feature of stinky amaranth is that it is crisp and tender mixed with a refreshing smell, giving you a wonderful and unpredictable taste, like facing a layer of floating gauze mist.

Its characteristics are: it smells smelly and tastes delicious