1·By the time I reached Shaoxing after a week on the road, the cheeses had all ripened nicely, and some were beginning to ooze.
在一个星期后我到达绍兴时，奶酪已经全部发酵得很好了，有些正开始慢慢渗出浓液。
2·That means more sales in smaller cities like Yulin in Shaanxi province, Shaoxing in Zhejiang, and Erdos in Inner Mongolia.
这意味着销售更多转到陕西榆林、浙江绍兴，内蒙古鄂尔多斯这种小城市。
3·Cut the beef into thin slices 5cms long then put in a bowl with the light soy sauce, Shaoxing rice wine or dry sherry, sesame oil, salt, pepper and cornflour.
将牛肉切成5厘米长的细条，放入碗中，倒入生抽、绍兴米酒或雪利酒、芝麻油、盐、辣椒、玉米粉。
4·Finally, I returned to Shaoxing with a boxful of artisanal cheeses from Neal's Yard Dairy in London, including the smelliest I could find in the shop.
最后，我回到了绍兴，带着一整箱尼尔牧场奶产品（Neal's Yard Dairy）的手工奶酪，里面装了我能在店里找到的最臭的奶酪。
5·Chinese fermented beancurd, an intense-tasting relish, had always reminded me of a ripe blue cheese, but the Shaoxing tasters, faced with a Stichelton, disagreed.
同样是口感刺激的调味酱，中式豆腐乳总是让我想起发酵的蓝纹奶酪，不过绍兴的品尝者们在试吃了一块Stichelton后表示不赞同。