Let's take a look at these three stinking and heinous foods in the world.

a Korean Rayfish

Rayfish, the top ingredient in Jeolla-do, South Korea, has a high popularity and competitiveness among popular stinky foods, with a stink as high as 6231AU. The most special thing about the ray is that it will ferment by itself, and then it will give off a strong pungent ammonia (that is, the smell of toilet), which is also commonly known as the smell of ammonia.

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 faint on the spot. After all, not everyone can eat and drink in the toilet and feel refreshed. But for the local people, it is a delicious food that they can't put down. In important festivals such as weddings, funerals and celebrations, ray slices are a must-attend big coffee.

where did the "toilet smell" of rays come from? In fact, rays are a little similar to sharks, without bladder and kidney, and excrete digestive waste by infiltrating uric acid from the skin. This is why it is better for sharks and rays to eat fresh ones, but Koreans seem to be so stubborn that they insist on putting a lot of fresh rays in a cold storage and waiting for them to ferment naturally.

sometimes as long as a month, waiting for the fish to smell like a public toilet. When the taste reaches its peak, you can take it out and slice 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 kiviak

Originally, residents living in the Arctic Circle supplemented their vegetable intake by eating raw meat. However, the custom of eating cooked meat gradually took root, and the chances of getting vitamins from raw meat decreased. Therefore, Kiviak was applied as a seasoning to barbecue to supplement vitamins. Simply put, people in the Arctic Circle used the rich nutrients produced by fermentation sacrifices to finally get vitamins. Kiviak Kiviak is not very prominent among today's rivals in terms of odor level, but it is indeed extremely overbearing in the handling, production and final eating methods of ingredients.

1. Prepare about 111 raw seabirds and one seal ~

2. Stuff nearly 111 raw seabirds into the seal's stomach ~

3. Sew the seal's stomach (of course, the seal and nearly 111 seabirds are dead at this time) and bury it in the "permafrost" (this is Eskimo food, and the permafrost is in the cold polar regions)

after fermentation, the seals will be dug out, and then the seabirds will be taken out, because the feathers will not ferment, so the original shape of the seabirds will be maintained.

how to eat. 1. Pull out the bird's tail, suck it from the seabird's anus with its mouth, and suck out the fermented and decayed 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 wonderful. Just like the impact taste of all fermentation mixtures together.

method 2. spread the bird's stomach on the barbecue to eat.

Three Swedish canned herring

There are so many stinkers in the world, and the canned herring, as the finale, is unmatched by its super skill of 8171AU. Swedes catch herring in May and June, marinate them in strong brine, ferment them in vats in the sun, and sell them in cans. Because of fermentation flatulence, the liquid is easy to splash at the moment of opening the can. Therefore, opening canned herring requires special skills, which are usually carried out in water. In the midsummer of August, the weather in Sweden is often cloudy, but on sunny days, locals like to eat canned herring salted with salt outdoors.

August 21th, 2114, that is, 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 holiday-the herring party. Although it is recognized as "the world's first odor", although the European Union has announced that its dioxin and polychlorinated biphenyls content exceeds the EU standards, it can't stop the Swedes' love for "smelly herring". "Stinky herring" has been promoted as a Swedish cultural symbol.

It's a wonderful mental journey to find the faint taste or intoxicating taste from the layers of stench. Learners will go through a complicated experience process, from initial disgust to subsequent acceptance, and finally to taste awakening. People with fetishes insist that they are as obsessed with smelly food as smokers are with tobacco. It tastes terrible, but you just want it.