Canned herring is a traditional food in Sweden. It is a kind of canned food with fishy smell and sour taste, which is made by putting the processed herring into a can and letting it ferment naturally. The biggest feature of fermented herring is that it is ubiquitous and continuously stinks. People who have never eaten pickled herring often cover their noses because it has a pungent smell. It is reported that the Swedish government also stipulates that canned herring is not allowed to be opened in residential areas. International flights are also not allowed to carry this canned food, because the change of air pressure may lead to the rupture of canned food, resulting in serious consequences. Its smell is 300 times that of natto.

2. Italian maggot cheese

CasuMarzu is a kind of cheese deliberately used to feed maggots. After a high degree of decomposition, this stink bomb, which is drilled by fly maggots and constantly oozes water, is made. This kind of cheese is soft and slippery. Casu Marzu means "rotten cheese" and can also be directly called "maggot cheese". It is very popular in Sardinia, Italy. First, choose a large piece of local goat cheese, and then put it to an abnormal degree of corruption. Then pour in the larvae of cheese flies. The acid secreted by eggs will reduce the fat content of cheese, and finally make it soft and almost liquid. When it is edible, a good maggot cheese will contain hundreds of larvae. The most terrible thing is that if you don't like maggots when eating cheese, the method is simple. Beat the cheese, and the disturbed maggots will jump 15 cm high. At this time, just cover the cheese with your hands to prevent them from going back.

3. Guangxi lice, also known as water cockroaches,

Wuzhou, Guangxi has been making dragon whiskers for hundreds of years. It is a common dish of Wuzhou people. Eating in Wuzhou is very cheap, and it can grow without pollution, because there is little environmental pollution in Wuzhou. Adult lice are oval and about 3 cm long. Lice are streamlined bodies of different sizes. It is mainly carnivorous and also botanical, especially good at catching small fish, shrimps and aquatic insects in the water. It is fierce, because not only eat small fish, the tadpole of shrimp and insects, but also fish and frogs several times bigger than himself will attack and prey. It is not surprising to eat more than 10 tadpoles all day long.

4. Inuit Haiyan meat

Inuit people live in Alaska, Canada and Greenland in northern North America. According to historical records, their ancestors were descendants of Asian Mongols, so they all had yellow faces. Among them, they have a delicious food, which can be said to be the best in dark cuisine. The production method is to remove the seal meat and internal organs, leaving only the fur and fat layer, and then put a bird called pygmy petrel into the cavity. A seal's cave can be stuffed with three or five hundred petrels. After sewing, it is sealed with seal oil, buried in frozen soil, and taken out after being fermented by seal gastric acid for 2-3 years. This is such delicious food that it is Inuit's favorite. This taste is even more pungent than canned herring in Sweden.