Yi language Korean Kunyu
Rays, the top food in Jeolla-do, South Korea, are very popular, and they are very competitive among popular stinky foods, with a smell as high as 6230AU. The most special thing about ray is that it will ferment by itself, and then it will give off a strong pungent ammonia smell (that is, the smell of toilet), which is also commonly known as ammonia smell.
People who taste it for the first time will be reminded in a friendly way: never take a deep breath, just eat it! However, basically most diners who try for the first time will faint on the spot. After all, not everyone can eat and drink in the toilet and feel refreshed. But for local people, this is a delicious food that they can't put down. In important festivals such as weddings, funerals and celebrations, thunder films are a must-have coffee.
Where does the "toilet smell" of rays come from? In fact, rays are somewhat similar to sharks, without bladder and kidney, and excrete digestive waste through uric acid permeating through the skin. This is why sharks and rays are best eaten fresh, but Koreans seem to be stubborn. They insist on putting a lot of fresh rays in the cold storage and waiting for them to ferment naturally.
Sometimes as long as a month, waiting for the fish to produce an obvious smell of public toilets. When the taste reaches its peak, you can take it out and eat it raw. After eating this smelly food, the smell of ammonia will linger in your mouth for hours, slowly eroding your clothes, skin and hair, and people around you may have serious doubts about you.
Second, Greenland.
At first, people living in the Arctic Circle supplemented their vegetable intake by eating raw meat, but the custom of eating cooked meat gradually took root, and the chances of getting vitamins from raw meat decreased, so kiviak was used in barbecue as a seasoning to supplement vitamins. Simply put, people in the Arctic Circle finally got vitamins by using the rich nutrients produced by fermented sacrifices. Kiviak in terms of odor level, Kiviak is not very prominent among today's competitors, but it is indeed extremely overbearing in the handling, production and final eating methods of ingredients.
1. Prepare 100 or so seabirds and a seal ~
2. Stuff nearly 100 raw seabirds into the belly of seals ~
3. Sew the belly of the seal (of course, the seal and nearly 100 seabirds have died by this time) and bury it in "permafrost" (this is Eskimo food, and permafrost is in cold polar regions).
4. Waiting for the seal's gastric acid to ferment seabirds ... It takes 2-3 years in Alaska, because of the relationship between fermentation and temperature. The warmer the place, the shorter the production time.
After the fermentation is completed, the seals will be dug out and then the seabirds will be taken out. Because feathers will not ferment, the original shape of seabirds will remain unchanged.
How to eat 1. Pull out the bird's tail, suck it out of the seabird's anus with its mouth, and suck out the fermented and rotten internal organs ... you can get a sponge-like taste and extremely exciting taste enjoyment ... not only has an atmosphere similar to bran and natto, but also the unique flavor of animals is really great. Just like the impact taste of all fermentation mixtures.
How to eat. Spread the bird's belly on the barbecue to eat.
Three canned Swedish herring
There are so many smelly things in the world that the super skill of canned herring as the finale is incomparable. Swedes catch herring in May and June, soak it in strong brine, ferment it in vats in the sun, and then sell it in cans. Due to the flatulence of fermentation, the liquid is easy to splash at the moment of opening the can. Therefore, opening canned herring requires special skills, usually in water. In the summer of August, the weather in Sweden is often cloudy, but on sunny days, locals like to eat canned herring salted outdoors.
August 2 1, 2065438, the third Thursday in August, is the day when canned Swedish herring went on the market this year. On this day, residents in northern Sweden will hold the last carnival party during the summer vacation-the herring party. Although it is recognized as "the world's most smelly", although the European Union announced that its dioxin and polychlorinated biphenyls content exceeded the EU standards, it could not stop Swedes from loving "smelly herring". "Stinky herring" has become a cultural symbol of Sweden.
It is a wonderful mental journey to look for ethereal taste or intoxicating taste from layers of stench. Learners will go through a complicated experience process, from initial disgust to gradual acceptance, and finally to taste awakening. Fetishists insist that they are as obsessed with smelly food as smokers are with tobacco. It tastes terrible, but you just want to eat it.