Seventh place, durian
Durian is the most famous in Thailand and is known as the "king of fruits". It has a strong smell, and those who love it praise its fragrance, while those who hate it complain of its smell. Therefore, hotels, trains, planes and public places are not allowed to be brought in. Although durian stinks, people who have never eaten durian will try their first bite boldly, but the sweet and refreshing taste will teach you to eat more and more. Many tourists will have an endless aftertaste and even become addicted after tasting the delicious durian, so now Thai durian is sold all over the world, especially in Hongkong, Taiwan Province, Japan, Europe and America, and now it is also sold to China.
Durian is ovoid, generally weighing about 2kg, with a woody hard shell on the outside and rooms on the inside. Each room has three or four seeds the size of an egg yolk, and there are ten to fifteen * * *. The seeds are covered with a layer of ointment, that is, pulp, which is milky yellow. It tastes sweet and fragrant.
We can know the advantages and disadvantages of durian from the epidermis. Those with thick and sparse conical thorns generally develop well, with many fruit grains and thick and delicate pulp. If the thorns are thin and dense, the fruit grains and pulp are thin and the meat is thick.
Durian has a high nutritional value. Besides high sugar content, it contains 11% starch, 13% sugar and 3% protein, as well as various vitamins, fats, calcium, iron and phosphorus. Durian is a hot fruit, so drinking is forbidden within nine hours after eating durian. Durian is a treasure all over the body. The stone can be boiled and roasted, and tastes like a half-cooked sweet potato. Durian is rich in protein and lipids, which has a good nourishing effect on the body and is a good source of fruit nutrition. Boiled durian can cure skin sensitive sores and itching. Durian shell and other chemicals can be synthesized into soap, and can also be used as medicinal materials for dermatoses.
Sixth place, guava
People who love tropical fruits must be familiar with it. In Africa, its medical efficacy has long been well-known. In the Pacific islands, women use the pulp of guava as lotion for their faces and bodies. Guava contains a variety of rich nutrients (sugar, vitamins, minerals, etc.), which makes it have the ability to moisturize, revitalize and protect the skin.
Guava has high nutritional and medicinal value, and contains many nutrients and beneficial substances needed by human body, such as fructose, grape, sucrose and glutamic acid.
in addition, guava is favored by people because it is rich in vitamin C .. Guava powder is almost an indispensable necessity in long-term field scientific exploration activities, which can supplement the human body's demand for vitamin C in time and effectively avoid diseases caused by vitamin C deficiency. Not only that, guava is also widely used in food processing industry, the main purpose is to increase the content of vitamin C in food, so that the nutrition of food can be strengthened and improved.
Guava is not only a fresh fruit eaten raw, but also has remarkable medicinal value, such as its hypoglycemic effect, which is often used to treat diabetes abroad. Experiments show that people with diabetes often eat guava, which has obvious adjuvant therapeutic effect on the alleviation of symptoms. However, because guava is sweet and astringent and contains tannins, eating it can stop diarrhea and lead to constipation. Therefore, people suffering from constipation or internal heat should not eat it. In addition, the bark, roots and leaves of guava can also be used as medicine to treat some diseases.
fifth place, stinky tofu
The stinky tofu in China smells and tastes good. Some people stay away from it, while others regard it as a hobby. In fact, stinky tofu belongs to fermented bean products, which will not only produce certain corrupt substances, but also be easily contaminated by bacteria. From the health point of view, it is better to eat less.
Studies have proved that in the fermentation process of bean products, amine substances such as methylamine, putrescine, tryptamine and hydrogen sulfide will be produced, which have a special odor and strong volatility, and eating more is not beneficial to health. In addition, amines may react with nitrite for a long time to generate nitrosamines, which are strong carcinogens.
stinky tofu is small, but its production process is complicated, and it must go through several procedures, such as frying, adding brine and fermenting. In the whole production process, the requirements have been carried out under natural conditions, and the requirements for temperature and humidity are very high. Once it is not well controlled, it will be easily polluted by other bacteria, which will cause gastrointestinal diseases in humans, and even lead to a large number of botulism, producing a toxic substance-botulinum toxin. This is a neurotoxin, which is extremely toxic. In recent years, the poisoning incident of stinky tofu has been reported, which is caused by this toxin.
In fact, stinky tofu is not useless. It can synthesize a large amount of vitamin B12 during the production process. The lack of vitamin B12 in human body will accelerate brain aging and easily cause Alzheimer's disease. However, vitamin B12 exists in meat, eggs, milk, fish, shrimp and many other animal foods. Compared with these advantages, the shortcomings of stinky tofu should attract people's attention.
If it's really hard to give up stinky tofu, it's recommended that you eat more fresh vegetables and fruits, which contain vitamin C to block nitrosamine production.
fourth place, kiviak
fermented food in Canada. First, prepare a dead seal, gut it, then put 7,8 seabirds in the belly of the dead seal, then bury it for fermentation, and then it sounds incredible, and suck the substances from the bird's anus.
The residents who lived in the Arctic Circle used to eat raw meat to supplement their insufficient vegetable intake. However, the custom of gradually cooking cooked meat took root, and the chances of getting vitamins from raw meat decreased. Therefore, kiviak was coated on barbecue as a seasoning to achieve the purpose of supplementing vitamins. Simply put, the people in the Arctic Circle used the rich nutrients generated by fermentation sacrifices to finally get vitamins.
Third place, Raya Slices
Raya is the top food in Jeolla-do, South Korea. The most special thing is that it will ferment by itself, and then it will give off a strong pungent ammonia (the smell of toilet), which is also commonly known as the smell of ammonia, so the tour guide has a special warning. Don't take a deep breath when eating, otherwise accidents will easily occur!
However, although the ray fish smells bad, the local people can't put it down. It is said that its smell is 5 times that of kiviak, the third place, and 14 times that of natto, which is a must-have delicacy for weddings, funerals and festivals.
second place, canned pickled herring
For Swedes, the late summer and early autumn are the best time of the year. At this time, the sky was blue, the breeze was warm and the sun was abundant, and the Swedish pickled herring, the most beloved food in Sweden and the most smelly food in the world, was quietly listed at this time.
Swedish pickled herring is a kind of canned food with foul smell and sour taste. Every year from April to June, when herring lays eggs, fishermen salvage hundreds of tons of herring to prepare raw materials for curing herring. The uniqueness of pickled herring lies in natural fermentation. In order to ensure that the herring will not rot and deteriorate during fermentation, the producers always put the herring that has just been salvaged in strong salt water and cook it with slow fire, then put it in cans and let it ferment naturally. It is said that this process of curing herring has been circulating for nearly 3 years. At the beginning, fishermen came up with a method of curing herring by natural fermentation to save money, because it would consume less salt.
By mid-August, the herring in the canned food has become sticky and juicy, and the gas in the canned food has also expanded due to the fermentation of the herring, which makes the canned food bulging, which means that the herring has been marinated and can be marketed. The biggest feature of pickled herring is its ubiquitous and persistent stench. People who haven't eaten pickled herring often cover their noses because of its pungent stench, and the Swedish government also stipulates that it is not allowed to open canned herring in residential areas, because the smell of herring is really hard to dissipate.
Even so, the Swedes still love pickled herring. They will recommend every foreigner to taste the "notorious" canned herring, and they will consume millions of canned herring in the short period of summer. Sophisticated diners always put the canned herring in water before opening it, which can prevent the foul-smelling gas from suddenly escaping from the can and avoid the thick foul-smelling juice from splashing around. Usually, canned herring can only be stored for 18 months, otherwise the air pressure in the can will be higher and higher, which may explode.
In Sweden, on the third Thursday of August every year, people hold a party specially for tasting herring, which is said to be the best time for pickled herring. On a warm summer night, people set tables and chairs in the garden, and then put herring on the table, feasting and drinking and singing. People often eat herring with potatoes, onions, sour cream or bland cakes, chew them carefully or swallow them in large pieces. Of course, strong wine is also an essential "throat moistening agent" for people to hold herring parties.
However, a cheerful herring party can't dispel the pungent smell of pickled herring. A foreigner who attended this kind of party said that the smell of herring filled the party, as if it were a hot air coming from a pile of bad meat. The foreigner also said that one of his friends didn't know anything about pickled herring, and he didn't know how to cover his nose when he attended the party. As a result, he was extremely uncomfortable.
No.1, Temex
Seasoning is an important part of cuisines all over the world. There are many Spanish seasonings, one of which is extremely strange and hard to enjoy for China people. The Spanish name of the seasoning is TEXMEX, and the Chinese pronunciation should be Tekos Mekos. The biggest characteristic of this seasoning is "smelly", but its odor is different from that of cheese and China preserved eggs, and its odor characteristic is "body odor" (armpit odor).
In Spanish restaurants and ordinary people's homes, this foul-smelling seasoning smell often permeates. According to a Spanish chef, this seasoning is mainly used for all kinds of meat and lettuce. In Spanish cuisine, fried pork chops and steaks are coated with a thick layer of body odor seasoning on the surface of the meat after frying. Sometimes this seasoning is stirred in salad dishes.
The chef said that there are more than 2 kinds of natural plants in this seasoning formula, and the "smelly" one is a small seed called Comino, which is abundant in Spain and Central and South American countries, especially Mexico. People in countries rich in this seed are not only accustomed to this taste, but also "can't put it down".
European whites all have body odor, and they are used to it. Most people in China don't like the smell. The reporter once recommended many diners from China to taste the dishes made from this seasoning, but the result made them feel queasy and even vomit. In fact, China people are not afraid of stinking, and China's "stinky milk rot", "stinky tofu" and "stinky wax gourd" are also extremely smelly. But Chinese-style "smelly" also makes Europeans frown. The Spanish chef told reporters that he was also studying the "bad smell" in China food, and he got many thoughts and experiences: "Everything that stinks is extremely nutritious, which is the similarity between Chinese and Western foods, but the bad smell of Chinese and Western foods is different." The chef said that he was going to hold a "all-smelly" cooking exhibition, introducing the "smelly food" from China and the "smelly food" from Spain to the diners of the two countries at the same time, with the aim of enhancing understanding through the "bad smell", especially the eating habits and delicacies of the two countries.
At last, the chef told the reporter that the smelly seasoning also has an aphrodisiac function, so it is favored by middle-aged men in Spain.