受不了臭豆腐、血腸 老外卻有更奇葩的美食

Stinky tofu at Hong Kong's street food markets
香港街頭市場 臭豆腐

The Hong Kong street food delicacy is soaked and left to rot in a brine of milk, vegetables and meat for days, weeks or even months.
香港路邊美食臭豆腐的制作方法是將豆腐浸泡在牛奶、蔬菜和肉制成的鹵水中數(shù)天、數(shù)周甚至數(shù)月，待其變質(zhì)。

The tofu is then deep fried and dished up with a sweet and spicy sauce.
然后將豆腐油炸，澆上甜辣醬。

The result is crispy on the outside, a creamy centre and has a pungent smell - but it's surprisingly popular with many foodies.
臭豆腐外酥里嫩，氣味刺鼻但卻意外深受眾多吃貨的喜愛。

英文來源：每日郵報(bào)
翻譯&編輯：董靜
審校：丹妮