In the long history of civilization in China, the evolution of food culture has always played a crucial role. Especially in the early stage of history, people urgently needed to solve the problem of food and clothing, so food culture quickly emerged. As time went on, the products became more abundant, and in the absence of modern refrigerators, food storage became a major problem, and people began to realize the benefits of fermentation. This natural fermentation process inadvertently breeds astonishing changes. The spoilage of the grain is transformed into delicious sake, and the fermentation of flour evolves into fluffy and delicious steamed buns.
However, not all fermentation processes can lead to such wonderful results. Some protein-rich ingredients release a special "smell" during fermentation, which shocks the sense of smell. Today, let's explore our country's unique food culture, challenge our taste buds, and taste the top ten most "smelly" foods. How many of them do you dare to try?
1. Bean juice
The reputation of Beijing Bean Juice has always been remarkable, and thousands of people flock to Beijing every year to take on the challenge of conquering this unique bowl of deliciousness. But there are very few people who can really deal with it calmly and swallow this bowl of bean juice easily. The once fragrant mung beans, after the transformation of fermentation, can give birth to such a prohibitive sour smell, like a bowl of spoiled fermented sewage in front of you.
Those who are willing to accept the bean juice can smell the sweetness of the difference when they taste it. They are not bothered by the peculiar sour smell, but taste the fresh and pleasant taste. Maybe pair it with a crispy burnt ring and a bite of salty pickles, and the irritability you feel when you wake up in the morning will melt away.
2. Shrimp paste
For many northerners, they are no strangers to shrimp paste after the difficult years. At that time, shrimp paste became an indispensable delicacy for three meals a day, accompanying them through a period of hardship. At that time, a small pot of shrimp paste was enough to support a family meal, and after steaming, the whole family sat around the table and enjoyed this precious delicacy together. The shrimp paste is moderately salty enough to satisfy the cravings of the taste buds and can even last for four or five days.
The shrimp paste is made from the unique hairy shrimp of the Bohai Bay area, which has evolved through an ingenious fermentation process. After the fermentation process, this high-protein hairy shrimp releases a unique and intense aroma that can be smelled from afar.
3. Stinky mandarin fish
As a famous delicacy in Anhui, stinky mandarin fish is unique among many fish delicacies. Unlike other fish that have a fragrant aroma after cooking, stinky mandarin fish has a unique smell that is hard to ignore. This unique smell comes from the way it is made. This involves the abundant protein in fish, some of which is broken down in hot and humid climates and converted into protein and a small amount of amino acids. This process produces mucus and a slight odor, but due to the production of small amounts of amino acids, the umami of the fish also increases significantly.
The taste of stinky mandarin fish is quite unique, and it may not be easy for those who have never tasted it to accept it. However, once you taste it, you will be attracted to it. This unique flavor is very different from other fish dishes and has become a favorite delicacy among food lovers.
Fourth, Ningbo three smellsWith the degree of love of Ningbo residents for special flavors, it can definitely be called "first-class", and the absolute treasure representing this unique taste is the "king of kings". Just one serving of Ningbo Three Smells is enough to stand proudly on the dining table, without fear of all kinds of challenges.
Shaoxing's special feature is that the stinky amaranth stalks used to make stinky tofu are served directly to the table, and this innegligible smell is a must. And that's just one of the jewels. The second gem is the stinky winter melon, which can be fermented with such a strong smell that it is enough to keep people away from three feet. However, the last treasure is known as the "king of the three smells" - stinky taro, also known as stinky cabbage, with the help of stinky brine, it has evolved a strong and strong smell, even if stinky amaranth stalks and stinky winter melon are combined, it is difficult to compare.
Take a bite and pinch your nose to release the deliciousness of these three ingredients. The deliciousness of wild amaranth is infinitely magnified, and the refreshing aroma of winter melon is surprisingly retained, while the taro is lightly sweet and tender, especially after indulging in big fish and meat, tasting a few bites of these three treasures delicacies will suddenly make the stomach feel a lot more refreshing.
5. Stinky tofu
When it comes to China's unique snacks, one of them is undoubtedly the most recognizable, even if it is far away, people can easily distinguish it, and that is "stinky tofu". Vendors selling stinky tofu can now be found on the streets of cities across the country, without even the need for a clear signage, and lovers of this delicacy can smell the enticing aroma from afar. The well-known production areas of stinky tofu are mainly concentrated in Changsha and Nanjing, which are basically similar, and there is another food that is similar to stinky tofu, that is, "green bean curd", which is also a delicious snack that "emits a strong smell and tastes sweet".
6. Stinky duck eggs
Many people have tried the delicious taste of salted duck eggs, but rotten duck eggs may not be well known among many people. In fact, the preparation of rotten duck eggs is made by carefully washing the eggs of the farmer's house, then placing them in jars, mixing them with the right amount of salt, and then putting the jars in clean water and marinating them for about two months. When the rotten duck eggs are marinated, cut open the shell and you will find that the yolk has turned a deep black layer. The egg has a strong smell due to the spoilage of the protein, but when you actually taste it, you can feel the salty flavor. This particular food has attracted the love of many people.
Seventh, the cow deflated hot pot
Beef deflated hot pot is a unique delicacy in the southeast region of Guizhou, which may not be familiar to many people, and even if they have heard of it, they may not be able to fully understand the specific characteristics of this food. To put it simply, cow deflated hot pot is made from the deflated stomach of a cow, which retains the incompletely digested forage, which is in the "cow dung" stage that is about to take shape. Many people may frown when they see this description, but in the eyes of the local residents of southeast Qiandong, cow deflated has become a delicious treat.
After being squeezed and filtered many times, the cow stalk is made into a thick cow shrive soup, which is full of green color and has a "cow dung smell" that makes people cry and laugh. The beef soup is stir-fried with dried chilies, calamus, and beef bile to form the base of the hot pot, and then beef and offal are added and boiled together. This unique beef hot pot has a constricting smell that makes the eyes constrict, but it tastes charming, and the fresh smell of the grass gradually thickens during the cooking process, creating a unique and delicious flavor.
8. Stinky gluten
Stinky gluten, as a unique specialty of Wuhan and Nanjing, may also be found in Hunan, Henan and other places, but it is difficult to find in other regions. The method of making stinky gluten has, in a nutshell, has similarities with making stinky tofu. The gluten is scalded with boiling water and placed in a moist and warm environment (which must be sterilized) to allow it to ferment. In winter, fermentation takes a little longer, while in summer it needs to be carefully controlled to avoid over-fermentation. After the gluten grows white fluff, add an appropriate amount of salt and mix well, put it in a sealed jar, and serve it after a while.
Stinky gluten has a distinctive smell and smells peculiar and strong, but once tasted, it reveals an unusually delicious taste. Wuhan people usually stir-fry stinky gluten with chili peppers, or pair it with roasted preserved fish, and the combination of salty and spicy flavor is evocative, making it a delicious dish to accompany rice. Or slice the stinky gluten into thin slices, drizzle it with sesame oil, and serve it in a delicate small dish with a bowl of hot porridge that will linger in the morning and leave an unforgettable aftertaste. It can also be used as a good condiment when stir-frying vegetarian dishes, especially for water celery, sprinkle a little stinky gluten dice, and drizzle a little marinade, so that the faint bitter aroma of water cress and the subtle smell of the fragrance are fused, presenting a rare delicious taste in the world.
9. Houttuynia cordata
Except in the Yunnan-Guichuan region, many people may have difficulty reaching a reconciliation with Houttuynia cordata for the rest of their lives. Although it is known as the king of herbs and is rich in nutritional value, its natural fishy smell is a psychological barrier that is insurmountable. However, once bitten, the smell gradually decreases, but it is replaced by a fishy smell, sometimes even a touch of spicy, which is what most people feel when they first taste Houttuynia cordata.
For those who have grown up or have become Xi to it, Houttuynia cordata with fresh chili, wild onions, coriander, etc., has become the most pleasant little cold dish. Crispy and fragrant blend in one bite, and it is appetizing and suitable for rice. Even if they are one after another, it is still difficult to satisfy the desire, as if it is impossible to obtain enough flavor.
10. Leishan Nunnery Soup
Leishanan soup is a special soup base that has undergone a century-old fermentation process, and its unique smell exudes a peculiar odor, but it brings extraordinary taste enjoyment. Tasting such a soup is like intersecting with the saliva of the late grandfather for many years, bringing an indescribable special feeling. The production of Leishanan soup has been inherited from a hundred years ago, when people lived in an extremely difficult environment and the food was very tight. Even if there is food leftovers, they are not willing to waste them, so they use the method of fermenting leftovers in clay pots. Over the years, it has been discovered that although the smell of this soup makes people frown and pinch their noses, it is actually better than all delicious foods.
Which of these 10 "stinky delicacies" can you accept?
Don't get lost, I wish you good health and all your wishes come true in 2023!