摘要
Once upon a time, some bean curd rotted in a jar, and a merchant tasted it—thus a new delicacy was born. From pungent tofu to stinky spinach to slightly decayed fish.
Once upon a time, some bean curd rotted in a jar, and a merchant tasted it—thus a new delicacy was born. From pungent tofu to stinky spinach to slightly decayed fish, Sun Jiahui explores regional variations of smelly foods and explore the fascination with the funky in Chinese
