Canned herring
Canned herring (Surstromming) is a traditional Swedish cuisine, the processed herring canned into the natural fermentation of a foul-smelling, acidic taste of canned food. The most distinctive feature of fermented herring is its pervasive and persistent odor. People who have never eaten pickled herring often cover their noses because of its pungent odor, and the Swedish government has reportedly forbidden the opening of canned herring in residential areas. International flights are also not allowed to carry this canned herring, because of changes in air pressure can occur cans rupture, the consequences are very serious. The world's number one stink. The odor is equivalent to 300 times that of natto.
A few of the world's stinkiest foods Stinky tofu
I believe that you are not unfamiliar with stinky tofu is one of the special snacks of the Han Chinese, circulating in China, and other parts of the world of fermented tofu products. In fact many readers, like me, think that stinky tofu actually smells pretty good for what it is, but to some people it looks like the stuff stinks to high heaven. It's also relatively low on this list.
Stinky Bean Curd
Wang Zhihe invented stinky bean curd. Legend has it that Wang Zhihe failed his exams and didn't want to be in the bean curd business. One day he had a whim to cut the tofu into small pieces in a jar with salt, a few days later found that the tofu turned green emitting a foul odor, but ate it with a different flavor, so gradually formed a real sense of stinky tofu. Cixi also went to a name, called "green square". This curd is also a good wine, my colleagues have tried.
Siniperca chuatsi
This is a representative of the Hui cuisine, also known as barrel fresh fish. It is marinated in lightly salted water for six or seven days, and then the fish will emit a foul odor. The way to do it is to fry the fish in a frying pan, with pork, bamboo shoots and so on. Original flavor. The characteristic of this dish is that it smells bad and tastes good (which seems to be the case with a lot of "bad" dishes), and it is served with old wine. It's a great way to savor the flavor.
Sour bamboo shoots
Sour bamboo shoots of my best wine, is a cold dish. The practice is simple, the young bamboo shoots shelled and cut into sections into the large Weng species, plus rice water soak, sealed, half a month after the natural. Sour bamboo shoots actually have a faint sour smell, but after careful identification there is a little fragrance, very appetizing. It was very tasty and I recommend it enthusiastically.
Moldy Thousand Sheets
Also a soy-based dish, I suddenly felt that anything made from soybeans could be made into something stinky and delicious. Moldy thousand sheets is a famous specialty of Songxia Town, Shangyu, Shaoxing City, with a long history of production, mainly using deep-frying and steaming as cooking methods. Because acidification is the key process, it is important to make the thousand sheets acidified evenly. Unacidified parts are prone to harboring corrosive bacteria, resulting in products with a strong ammonia smell.