I grew up in Zhangda, Shandong, and have eaten a lot of Shandong cuisine. At that time, there were two very famous Shandong dishes: onion sea cucumber, nine-turn large intestine and onion sea cucumber. I eat a lot, but I have never eaten nine turns of large intestine, probably because I grew up in Jiaodong Bay and there are many kinds of seafood. Because I was young (I left Shandong in my teens), all the teachers I might ask didn't answer this question seriously. Generally speaking, it is because the ingredients are difficult.

This has become a famous dish that has left a deep impression on me since I was a child.

Until a few years ago, I went to Jinan on business. I found a shop called "Cheap Square" in Lixia District of the old city, which has the same name as Beijing, but I don't know if it is the same clan, and the signboard of a century-old shop is hung. I feel this place must be right. I really saw the dish of Jiuzhuan large intestine, 68 servings, 10. Of course it is expensive when the average price of this vegetable is 20 to 40. My work partner is with me, and he has listened to me countless times since I met him. Under my various influences, I am also fascinated. Finally, we waited for the food. I was so happy that I specially opened a bottle of wine to wait.

The whole dish looks shiny and rich in sauce color, and it looks very appetizing. Sandwiched for a while, the two ends are the same width, like frying. It is very elastic to clip. If there is no one around me, my saliva will flow out, and then I put it in my mouth. With a happy smile, my dream and my yearning, I finally ate you.

It's sweet

It is sweet! ! ! !

Large intestine! ! ! It is sweet! ! ! !

My world collapsed at that time, not only collapsed, but also scattered! ! ! !

It's been many years since this happened, and my partner and I have parted ways for several years. When we met again last year, this dish left a deep shadow on us.

Now that I have typed these words, I still feel sad and want to cry when I recall the scene at that time. 1 canned Swedish herring

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

2. Italian maggot cheese

CasuMarzu is a kind of cheese, which is deliberately put in to feed maggots. After a high degree of decomposition, this smelly bomb is made by maggots drilling out and constantly oozing water. This kind of cheese is soft and slippery. Casu Marzu means "rotten cheese", or it can be directly called "maggot cheese". Very popular in Sardinia, Italy. First, a large piece of local goat cheese is selected, and then it is put into an abnormal degree of corruption. Then pour in the larvae of the cheese fly, and the acid secreted by the eggs will reduce the fat content of the cheese and eventually 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 cheese, 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

The louse, also known as the water cockroach, is produced in Wuzhou, Guangxi and has a history of hundreds of years. It's a home-cooked dish of Wuzhou people. Wuzhou is cheap to eat, and because Wuzhou has less environmental pollution, it can grow without pollution. Adult lice are oval and about 3 cm long. Lice are streamlined bodies with different sizes. It is mainly a carnivore and also a plant. It is especially good at catching small fish, shrimps and aquatic insects in the water. It is fierce because not only eat small fish, a tadpole among shrimps and insects, but also fish and frogs several times bigger than itself will attack and prey. It is not surprising that more than 65,438+00 tadpoles were eaten day and night.

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 were all yellow-faced women. 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 cavity can be stuffed with three or five hundred petrels. After sewing, it is sealed with seal oil, buried in frozen soil, fermented with seal acid for 2-3 years, and then taken out. This is such delicious food that it is Inuit's favorite. This taste is even more pungent than canned herring in Sweden.