What are the dark dishes of street food in the country?

There are many unique snacks on the streets of Japan, and there are many types of dark dishes that are used as snack streets. The most representative ones are the stinky tofu in Changsha, the stinky acid and the nine spice worms in Guizhou.

When it comes to dark cuisine, many people must have a deep understanding of it, and the word dark cuisine originated in a Japanese anime. The metaphor is that the food that looks ugly, tastes strange, and even the combination is not acceptable to ordinary people. This shows how unpalatable foods that can be called dark cuisine are, but in recent years, with the development of food civilization, these unpalatable and unsightly foods have been developed to the extreme.

There is even a special snack street to ** such food, with the development of food civilization, these foods are also accepted by more and more people.

Next, let's focus on these beloved dark dishes. The first to appear is stinky tofu, which should be a food that everyone knows about. In particular, the stinky tofu in Changsha, Hunan Province is particularly famous, and the biggest feature of stinky tofu is, of course, that it smells bad and tastes delicious.

And there are many people who love this snack very much, and feel that if they don't eat it for a day, it will be like every other autumn. However, in order to emit this smell during the production process, stinky tofu is generally fermented, and because there will be a certain amount of bacteria breeding during fermentation, it is necessary to eat it in moderation for health.

Then there is the folded ear root, also known as Houttuynia cordata, which is cultivated in China, Japan, and India. As the name suggests, Houttuynia cordata is a kind of grass that will emit a fishy smell, but the fishy smell emitted by Houttuynia cordata is very difficult for ordinary people to accept. It belongs to a kind of stinky fish taste after fermentation of dead fish, but the taste is still okay, and it is relatively crisp.

The last thing to introduce is the fried nine-spice worm, the nine-spice worm itself is actually not fragrant at all, and it will emit an unpleasant smell to protect itself when it encounters danger, which is what we often call fart worms. This kind of insect feels difficult to swallow just thinking about it, let alone eating it, but this kind of insect is very popular in Guizhou, and it is very expensive.

Hairy eggs are such eggs that are not yet ripe. Immaturity is a new way to eat, but it is also very delicious, and this is a particularly dark cuisine.

There are bamboo shoot jelly that I encountered when I went to Xiamen, which are boiled and frozen by white insects, and the hairy eggs I saw in Nanjing, which are boiled and eaten directly by chickens that have not hatched.

For example, fried silkworm pupa, fried dragonfly, and fried grasshopper are all dark dishes that are difficult for many people to accept.

Stinky tofu, smelling and eating fragrant, I especially like to eat it, and live beads, ordinary people can't eat it, but those who have eaten it will know that it is really fragrant.

Personally, I think dark cuisine is more difficult to define, because everyone's taste is different, some people love to eat it, and some people hate it, such as hairy eggs and stinky tofu, which belong to dark cuisine in my personal eyes.

The first dish of fried watermelon is fried watermelon, this dish I think should be a cold dish, if you really use a hot pot to fry the watermelon, there may only be soup left, and then it will not be fried watermelon, it will be watermelon juice. However, to match the name, the chef also thoughtfully made a match for the watermelon, which is filled with kiwifruit, shallots and peanuts. How can I say that these ingredients are eaten separately, they all taste good, and how they are combined is strange.

Stir-fried cat ears with green peppersThe second course is fried cat ears with green peppers. I don't think this dish is the ultimate in dark cuisine, at least the flavor of the cat's ears has a slight salty taste, and it is also fried, so it is not inconsistent with the green peppers. It's just that the students really hit this dish, and it takes a lot of time to chew it, and after a meal, I feel like I've eaten a snack.

The third dish of fried dragon fruit with green bamboo shoots is green bamboo shoots dragon fruit, not to mention that in my eyes, these two ingredients belong to the fresh fan. It is obvious that the chef has carefully fried it, and the green bamboo shoots have been dyed with the color of dragon fruit. This dish gives me the feeling that the green bamboo shoots have a sweet taste and the dragon fruit has a salty taste, although it is acceptable to eat the fruit dipped in salt, but it is not easy to accept the salty taste melted into the fruit.

The fourth course of pickled pepper mango is pickled pepper mango, this dish has a Dai flavor, I have also eaten mango dipped in salt and pepper before, I think it is acceptable, and the taste is not bad. In the same way as the above dish, it feels weird to blend the flavors first and then chew them. However, pickled peppers are sour and salty, and mangoes are sweet and sour, and the two may be a little different together.

The fifth course of green pepper mooncakes and crispy sugarcane is green pepper mooncakes, and I really can't think of any place where they can be blended together. If the moon cake is salty, it is good, at least it tastes similar, if there is a five-kernel moon cake, it is estimated that it will test people's acceptance. The last dish is puff pastry sugar cane, which is the moment you feel the juice burst in your mouth after taking a bite, and you should be able to eat it if you don't put salt in it.

"The so-called three mouths of the Beijing people: shrimp oil, braised pepper, and stinky swill".

I'm afraid that friends from other places don't know much about the first two things, but the name of the stinky swill is earth-shattering. I think the big guys have already guessed it. This stinky swill is a century-old Beijing famous food that lovers love and hate: bean juice.

There are smelly foods all over the world, but compared to the bean juice in Beijing, even people who regularly eat the "smell" of various places will change color.

Most of my friends can accept old Italian blue cheese, stinky tofu in Changsha and Nanjing, and even eat edamame tofu in the name of Hui cuisine, shouting and smelling and eating fragrant. It has the style of Wang Jingze. But this bean juice, I also invited a few friends from other places to try it, and their reaction was:

Smell ......Stinking! Drink ......I refuse! This also shows that the smell of bean juice may be above the stinky tofu, which is not acceptable to ordinary people.

It is also easy to say, because of the unrestrained characteristics of bean juice, there is no need for ink, and you can smell it from a distance, and you can accept it, and you can't and don't need to be persuaded to retreat, in most cases, everyone will know the difficulty and retreat.

Now several out-of-town friends drink bean juice, all to prove their courage and rush to unlock achievements. I, an old Beijinger, look at it, and my heart is cold! It's kind of a bad thing.

When I was a child, I drank bean juice, and others looked at me with admiration, and I was still a little proud, thinking, "This is nothing." "Now, there is a feeling of loneliness, no one appreciates good things!

Stinky brine is generally washed with spring mustard greens (especially mustard greens with tumors on the vegetable gang is better), dried, and then a layer of salt, a layer of vegetables in a clean, water-free and oil-free vat, each layer of vegetables will be stepped on tightly with your feet. The vegetables are all laid out, and finally sprinkled with a layer of salt, Nanjing live beads refer to when the egg is about to hatch into life but is not fully formed half chicken and half egg thing, the egg has a head, wings, feet traces, because its developing blastocyst in the perspective state like a moving pearl, so this kind of chicken and egg hatching is called "live beads".

The raw pickled seafood in Chaoshan, Guangdong can also be understood as "eating raw seafood" The reason for the large variety of raw pickled seafood in Chaoshan: crabs, shrimps, blood cockles, and skin shrimp. The practice of raw pickled seafood is to cut fresh seafood into pieces and put it into a large basin, and add salt, ginger and garlic, soy sauce, vinegar and stinky acid is a special dish of Dushan, stinky acid, hydrochloric acid, shrimp acid together and called three acids.

The vegetables are used as yeast, and the leftover meat and fish are put into the jar, sealed and fermented, and it is ready after a month, and the older it is, the more fragrant it is. As long as there is a stinky sour, the building will immediately stink.

Blue thin shiitake mushrooms, strawberry meat segments, and Marco pineapple, these dishes were watched by the students as soon as they were put on the table, and once exploded on Weibo and WeChat Moments, and many netizens said, "I just want to know what flavor this dish is." Stir-fried corn with grapes: It contains grapes, corn, diced cucumbers, and dragonfish.

According to the person in charge of the canteen, it looks strange, but it is nutritious, sweet and light.

The most common thing people eat is tomato egg soup, like dragon fruit egg soup is still relatively rare, but such dark dishes are generally eaten in school, an egg, five tomatoes, a bowl of tomato sauce, make a bucket of soup. It can hold 40 bowls, which guarantees that you have eggs in every bowl and tomatoes in every bowl. Stir-fried green vegetables with laurel leaves, braised radish, fried corn and fruit vegetables with duck blood, stir-fried pork slices with apples, fried fritters with oranges, stir-fried vegetables with cantaloupe, fried lettuce with strawberries, ......I haven't eaten it, but I can't imagine it.

1.Live beads, live beads are a famous specialty of Nanjing, belong to Jinling snacks, is when the egg is about to hatch into a life but is not fully formed, the egg has a head, wings, feet traces, this kind of chicken and egg egg hatch is called "live beads". Live beads are not the "hairy eggs" in our mouths.

A hairy egg is a chick that has not been hatched successfully, resulting in the cessation of embryonic development and the death of an immature chick in the eggshell. Live beads are eggs that are hatching for about 12 days.

2.Cow deflated hot pot, cow deflated hot pot, also called cow dung hot pot, is the southeast of Guizhou Province and southwest Guangxi Miao nationality, Dong cuisine, but also the local hospitality. The method is to feed the above high-grade grass and Chinese medicinal materials before slaughtering, take out the incompletely digested food in the cow's stomach and small intestine after slaughtering, squeeze out the liquid, add cow bile and condiments, put it in the pot and simmer slowly before eating.

Qingdao cuttlefish dumplings, Jiaodong fried sea intestines with leeks, mullet eggs, Laizhou raw (choking) pike crab, Linyi slag tofu, Fujian's bamboo shoot jelly, rat three squeaks, Guangxi's Beihai sand crab juice, fried grasshoppers, fried bugs, fried flowers, spider bamboo insects, sour and hot grasshopper eggs.

Grass worms, sandworms, rat squeaks, bamboo shoot jelly, hairy eggs, rabbit heads, North Sea sand crab juice, Lhoba raw meat sauce, roast mountain rats, fried silkworm pupae and so on.

1. Snail noodles are really a special delicacy all over the country, snail noodles from Guangxi have conquered the taste buds of many people with their unique sour taste, but some people feel uncomfortable when they smell this taste, let alone eat it. 2. In ethnic minority areas such as Yunnan and Guizhou, the cattle are often slaughtered, and the grass that is not completely digested in the cow's stomach is taken out, the juice is squeezed out, and then put it into the pot with Chinese herbs and spices, etc., and boil slowly over Chinese heat to make an authentic cow deflated hot pot soup base. The soup base is already rotten!

Coupled with boiling in a pot, this smell will immediately drift to a radius of ten miles, which can be described as stinking. 3. The appearance of the child's egg is no different from the tea egg, but in fact, it is boiled with children's urine, which is a traditional snack in Dongyang, Zhejiang. The eggs are twice as expensive as the tea eggs, and they are often in short supply.

Some Dongyang people buy dozens of pills for the whole family to eat in one go, and some elderly people insist on eating two pills a day. The taste, you can experience this yourself, I don't eat it anyway. 4. The fishy bright tall grass is also called the root of the folded ear, which has an indescribable strange taste, which really makes many people unbearable, but there are many friends around who love to eat, and this is also a relatively polarizing delicacy.

Many people like to eat cold houttuynia cordata, and many small shops on the roadside in Sichuan will also have this dish. 5. Jin Cicada remembers the first time I went to a friend's house in Shandong and was completely stunned when I saw this special delicacy, and I didn't dare to move my chopsticks at all. This known larvae of the developmental state is a local specialty, and it is also very expensive, and many locals like to eat it.

But the appearance of the bug still makes people very psychologically stressful.