1 canned Swedish herring

canned herring is a traditional food in Sweden. It is a kind of canned food with foul smell and sour taste, which is made by putting the processed herring into the 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 odor. 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 kind of canned food, because the change of air pressure may lead to the rupture of canned food, with serious consequences. Its odor is equivalent to 311 times that of natto.

2. Italian maggot cheese

CasuMarzu is a kind of cheese that is deliberately put to feed maggots. After a high degree of decomposition, this kind of stink bomb drilled by fly maggots and constantly seeping water is made. This cheese is soft and creamy. Casu Marzu means "rotten cheese", or it can be directly called "maggot cheese". It is very popular in Sardinia, Italy. First, a large piece of local goat cheese is selected, and then it is put to an abnormal degree of spoilage. Then pour the larvae of the cheese fly, and the acid secreted by the eggs will reduce the fat content of the cheese, and finally make it soft and almost liquid. When it is edible, a good piece of maggot cheese will contain hundreds of larvae. The most terrible thing is that if you don't like eating maggots when eating cheese, the method is also very simple. Beat the cheese and the disturbed maggots will jump 1.5 cm high. At this time, just cover the cheese with your hands to prevent them from going back.

3. Longlouse in Guangxi

Longlouse, also known as water cockroach, has been made in Wuzhou, Guangxi for hundreds of years. It is a home-cooked dish of Wuzhou people. It is cheap to eat in Wuzhou, and because there is little environmental pollution in Wuzhou, Longlouse can grow without pollution. Adult louse is oval in shape and about 3 cm long. The louse is a streamlined body with different sizes. It is mainly carnivorous and also vegetal. It is especially good at catching small fish, shrimp and aquatic insects in the water. It is fierce because not only the tadpoles of shrimp and insects in eat small fish, but also fish and frogs several times larger than themselves will attack and prey. It is not surprising that more than 11 tadpoles are eaten day and night.

4. Inuit petrel meat

Inuit live in Alaska, Canada, Greenland and other places in the north of North America. According to historical records, their ancestors are descendants of Mongolian in Asia, so they all have yellow faces. Among them, they have a delicious food, which can be said to be the best in dark cooking. 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. After sewing, it is sealed with seal oil, buried in the frozen soil, and taken out after being fermented by seal stomach acid for 2~3 years. This is such a delicious food, which is the favorite of Inuit people. This taste is even more pungent than canned herring in Sweden.