The special snacks that I know of have very strange tastes: 1. Hairy eggs are also known as Wang eggs, chicken eggs, hairy eggs, etc.

Egg fetus is called egg fetus in Fujian, and it is also called Wang egg or happy egg in Jiangsu and Zhejiang. It is a traditional snack that is also very common in Vietnam and other Southeast Asian countries.

Hairy eggs are eggs that are affected by improper temperature, humidity or certain pathogens during the incubation process, causing the development of the chicken embryo to stop and the immature chicks to die inside the eggshell.

There is a difference between hairy eggs and live beads. Vigorous eggs are eggs that have failed to hatch, while live beads are eggs that are incubating about twelve days old.

There is also a big difference in taste between the two. Live beads have a more delicious taste and higher nutritional value.

2. Stinky tofu is my country's traditional specialty snack. There are considerable differences in the preparation and eating methods in different regions. There are different types in the north and the south. Stinky tofu is also called stinky dried seeds in the south.

Although its name is tacky, it is ugly on the outside and beautiful on the inside, unusual in the ordinary, and has a long history. It is a very unique traditional Chinese snack, ancient and traditional, and it is addictive.

The production materials include soybeans, tempeh, soda ash, etc.

3. Preserved eggs Preserved eggs are traditional Chinese delicacies that are difficult for foreigners to accept. They smell pungent, but after taking a bite, you will find that they are fresh, smooth, and taste very good.

Preserved egg and lean meat porridge is famous for adding preserved eggs.

?4. Stinky mandarin fish. Some people feel sick when they smell it and want to vomit when they see it. Others like it after tasting it once. Although it is an Anhui dish, some people now like stinky mandarin fish.

There are quite a lot of people, and foodies are not afraid of any challenges!

5. Moldy tofu Moldy tofu is also called fermented bean curd.

Cut the prepared tofu into small pieces, put a layer of straw in the frame, and put the cut into small pieces on the straw. Generally, a large frame can be placed in 3-4 layers. Hang it up and leave it for about a week before it becomes moldy.

Just wrap a piece of fermented tofu with a layer of chili powder and put it in a jar with white wine or rice wine. Of course, soaking it in tea oil will make it more fragrant.

Molded tofu is a traditional food loved by the Chinese people. It contains a variety of amino acids, minerals and B vitamins needed by the human body. It has high nutritional value and has the functions of appetizing, removing internal heat and seasoning.

It is also a traditional soy product common in southern my country.

6. Fried silkworm chrysalises. When you see silkworm chrysalis, a group of short white silkworm chrysalises are squirming. Friends who are afraid of insects should not imagine the sight.

However, once the worm is put in the pot, it is fried in oil, taken out of the pot, and dipped in some chili powder.

Crispy and delicious, one bite at a time.

7. Stinky winter melon. The main fermentation bacteria of the stinky winter melon are Bacillus parvum, Corynebacterium minima, Shewanella sp., Hansenula yeast, Saccharomyces cerevisiae and Lactobacillus plantarum. Different from the above two foods,

The smelly substances of stinky winter melon are caproic acid and butyric acid, both of which are fatty acids and are by-products of sugar fermentation and protein oxidation.