Dark cuisine
It doesn't mean unpalatable dishes
Nor is it a value judgment
It's some aspect of food
Such as appearance, taste, ingredients, production methods, etc
Makes people feel very "dark"
But probably for some people
Sweet as a feast
Challenge the dark cuisine on this list
As the level increases
You will increasingly need incomparable courage
However, these foods have sensory "darkness"
But it is also part of China's customs and food culture
Some are also intangible cultural heritage
All food pictures in this article are swiped to view
If afraid
Just look at the text introduction
(▼This article may make your expression change like this▼)
Warm-up class · Clay shoot jelly
Location: Quanzhou, Xiamen, Zhangzhou, Fujian
Clay shoots are also known as tu shoots
It sounds like some kind of bamboo shoot
A crisp and delicious sensation comes to life
However, its scientific name is actually called
Delicious cysts (what a delicious!) ）
It grows at the mouth of rivers into the sea
Link mollusks in brackish water confluence tidal flats
It has a long history as a delicacy
The "Min Xiaoji" written by Zhou Lianggong in the Qing Dynasty records:
Yu in Fujian often eat soil shoot jelly, the taste is very fresh
But smell it was born on the seashore, shaped like an earthworm
Call it "headless, eyeless, skinny"
"But it can squirm, and if it touches, it shrinks"
This is how the soil shoot jelly is processed
It is more common in southern Fujian regions such as Quanzhou, Fujian
In addition, wenzhou mud garlic jelly is also a similar food
Slabama slabbing left to view the picture
The basic approach is
Use a stone grinder to crush the worm's internal organs and muddy water in the abdomen
Rinse several times until brightened
Add water to boil the gum (collagen)
Stand in separates until frozen
Serve with balsamic vinegar, soy sauce, garlic paste, ginger and more
The flavor is particularly good
In addition to making clay shoot jelly
The bamboo shoots can also be fried
Or pair with american ginseng and lean meat soup
Similar delicacies include sandworms, grass worms, etc
But if you're new here
Hospitable locals
May smile and squint at you to eat
When you're having a good time
Just to tell you what this is
Beginner · Hairy eggs
Location: Many places in the country
Wool eggs, egg tires, eggs, chicken eggs and so on
It's basically all the same kind of stuff
Refers to the chicken embryo that is still in the egg
Develop the prototype of a chicken
Just stop growing dead embryos
There's also a kind of "living bead."
It is the chicken embryo that is still hatching normally
This kind of chicken and egg food
There are people eating in many parts of the country
Usually boiled
Or grilled with a brush sauce to eat
It is said that the taste is indescribable
Because I can eat it at the same time
Skin, hair, bones, muscles
The layers are extremely rich
It's a little creepy to think about
The hairy egg swipes left to view the picture
There are also those who think
It is best not to eat hairy eggs
Because chicken embryos may stop developing due to many bad reasons
For example, genetic defects, bacterial viral infections, and so on
Intermediate · Cow/sheep
Location: Guizhou Qiandongnan, Guangxi Liuzhou
Cattle and sheep dishes are mostly found in ethnic minorities in Guangxi and Guizhou
It has a long history of consumption
As early as the Song Dynasty Zhu Pu's "Xi Man Cong Laugh" has an account:
Beef and sheep intestines are dirty, slightly washed and spooned, to feed the diners
The smell is inaccessible, and the food is very happy
Because cattle and sheep eat hundreds of herbs
Cow and sheep, also known as "hundred grass soup"
The production process is complicated
Usually the cattle and sheep are starved for a few days
It is then fed plenty of Chinese herbs and fresh grass
It was slaughtered after about half an hour
Then remove the semi-digested parts from the stomach
Fine squeeze filtration
Removes impurities and foam
Add some cow/sheep bile again
It's raw beef/sheep soup (green and creamy)
Simmer with peppercorns, ginger, tangerine peel and herbs
Finally, add salt, shallots, garlic and chili peppers to taste
The cow/sheep soup is done
Cow/Lamb is a big dish for entertaining guests
Meat can be cooked together in soup
Or make it into a hot pot
It can also be eaten with meat dipped
Even developed dry pot cattle/sheep deflection
Vegetarian soup made with raw soup to make a cold dish
Even raw beef, beef offal and beef blood with soup
Cow/Sheep Shrug to the left to view the picture
Some people have a hard time accepting cattle and sheep
But in fact, it can be seen as a way of fermentation:
Grass in the stomachs of cattle and sheep
Fermented by various enzymes and bacteria
It tastes slightly bitter
Serve with chili peppers and other condiments
Actually, it's a good meal
Advanced · Stinky pork/pork belly
Location: Sichuan Daofuzhaba, Yunnan/Sichuan Lugu Lake
People from the Zaba area of Ganzi Daofu County, Sichuan
and the Mosuo people of Lugu Lake
There is a traditional cuisine that is often used to entertain distinguished guests
- Pork that has been put away for decades
It is usually hung on the beam of the house near the fire pit
It's like fine wine
The longer it is stored, the more precious it is
Even a symbol of the locals' affluence
This kind of pork has the names of stinky pork, old pork, pork belly, etc
The approach is very elaborate
Kill the pig in a special way and hollow out the internal organs
Fill with dried grains and round root blocks
Stitched up
Then use the stove ash, red clay and ghee
Tightly seal the incision and the seven tips
Bury the whole pig in the ashes of grass and trees
Wait for the water vapor to be sucked dry
Hanging in the corner of the kitchen
After decades, it has been slowly smoked
Stinky Pork swipe left to view the picture
On the surface
This pork is like dry firewood
The pig skin is also very dry and hard to the touch
But the inside is not exactly jerky
It's juicy and chewy
According to the people who have eaten it
The taste is hard to describe
It's a bit bitter to chew
You can eat the taste of pork that seeps into the pork after the fermentation of barley
Kind of like wine
This is probably the mellow taste of the years
Gangster · Stinky acid
Location: Dushan, Qiannan, Guizhou
In the past, when materials were scarce
Many were born through pickling and fermentation
Techniques to preserve food
Among them guizhou stinky acid
It can be said that it stands at the peak of a strong sense of taste
It is said that the smell is far greater than that of stinky tofu and plum-flavored salted fish
Probably only canned herring can fight with one
Stinky acid originated from previously no refrigerator storage
The humid climate in southern Qiannan is not conducive to food storage
People are reluctant to dump leftovers
He invented the sealing of leftovers into the altar
Naturally fermented into "acid"
But it has developed so far
It is no longer made with leftovers
For example, the famous Dushan stinky acid
It is made of hydrangea flowers as the main ingredient
Serve with a variety of seasonings
Sealed fermentation into the altar
In addition, there are meat odorous acid, shrimp acid and so on
Shrimp acid, stinky sour hot pot swipe left to view the picture
This method of making
It can be said that the original plain ingredients are reborn from the fire
Incarnate a porridge with a strange taste
It is a versatile delicacy
It gives birth to shrimp sour beef, stinky sour pot and other delicacies
It is said to be the same as stinky tofu
It stinks and tastes good
God Eater · Pee eggs/urine meat
Location: Dongyang, Zhejiang, Yongchun Lake, Fujian
Say the ones in front
Just do the work on the food itself
Fermentation, air drying or other special treatments are carried out
Then pee eggs, pee meat
It is the use of food and excrement
These two seemingly incompatible things
Make bold combinations
Zhejiang Dongyang boy pee egg
It is made in a similar way to tea eggs
Wash the eggs first and place them in the pan
Add the baby urine collected from kindergartens and other places beforehand
Simmer slightly
Then knock the egg out of the crack
Allow the egg whites and egg yolks to be thoroughly soaked in a golden brown liquid
Cook over low heat for a long time
Based on feedback from people who have eaten the baby pee egg
Without knowing it
It feels like the egg is salty but not disgusting or unpalatable
Does not pronounce the smell of urine
But once you know the truth
There will be an indescribably complex feeling
Rush to your heart
It's like stepping back into childhood
A morning when we wetting the bed
Pee eggs, urine meat swipe left to view the picture
Fujian Yongchun Lake ocean has more than similar pee eggs
There is also healthy meat (or urine meat)
Stir-fried pork is placed in a clay pot
Then dip the clay pot into a large iron pot filled with children's urine and simmer
This stewing method is separated by a layer
Close contact between urine and flesh is avoided
But watching the locals eat it and call it "really fragrant"
You won't doubt it
The molecules have had great chemical reactions
And because of the fact that it is rare for children to urinate
Who does it once
They all eat together at the head of the village
If you want to try it, it's a little hard to accept
Start with a bit of soup
Abyss · Dragon lice/water cockroach
Location: Guangzhou, Guangdong, Wuzhou, Guangxi
The Ming Dynasty Zhaochun's "Five Miscellaneous Tricks" states:
Min has dragon lice, flying in the water field, and is no different from the stove worm
This is the dragon lice commonly known as the "water cockroach"
But it just looks like a cockroach
The two do not belong to one "purpose"
Can fly, swim extremely fast
Feeds on fry and other water bugs
The water quality requirements for growth are very high
Nowadays, most of the edible dragon lice are most common in Liangguang
But it is not actually a species of cockroaches
The most famous is the Phnom Penh dragon lice
Expensive
There are usually two ways to eat "Wataru" and "Pepper and Salt Dragon Lice"
Washo dragon lice is pickled and steamed in water
Pretzel dragon lice are seared and fried and mixed with pepper salt
Eating dragon lice starts with peeling off the two hard wings on its back
Gently swirl its head with your thumb and forefinger
Remove its intestines
This way there will be no odor
It is said to be delicious
But it's fine to eat dragon lice alone
Never use it to pair with other dishes
Otherwise you will see the terrible scene in the second picture below
It's like rotten food crawling with cockroaches
(▼High-energy warning, please watch with caution▼)
Dragon Lice/Water Cockroach Swipe left to view the picture
These are the dark dishes
Geography jun has not eaten
Don't ask me about the specific efficacy and taste
But see these peculiar foods
It is reminiscent of Mr. Wang Zengqi's writing:
A person's taste should be a little wider and more mixed
South sweet north salty east spicy west sour, all go to taste
Makes perfect sense
So in order to taste all the Chinese food
Feel a different regional style
Even the above dark dish
Well......
Forget it, geography jun or just look at it
- END -
The picture comes from Visual China, the Internet
Edit / Dog
topic
Have you ever eaten the above dark dishes?
What other dark dishes do you know?