Which stinks more, snail powder or stinky tofu?

Personally, I think snail powder stinks worse than stinky tofu.

Snail powder:

Bright red oil soup base, smooth rice noodles, spicy oil fungus shreds, fried bean curd sticks and peanuts, crispy sour beans, two bright green vegetables and a bowl of snail powder seem to be the perfect fusion of "sour, spicy, fresh, cool and hot".

But its smell, like a strong sewer smell, took over the nasal cavity crazily. It is no exaggeration to say that as long as there is a snail powder shop on one street, the whole street will be shrouded in this unspeakable taste.

Smell is the soul of snail powder. The "culprit" of this olfactory bomb is sour bamboo shoots fermented in the tank for a whole semester. Anyone who has eaten it will be surprised to find that this smell that hits the soul directly becomes a wonderful smell of fermentation when eaten in the mouth? ! Take another bite of the soup base made of pig bone screws, which is simply enjoyable! In snail powder, it seems to confirm the highest wisdom of "extremes meet": smelly to the extreme is fragrant. As long as you taste it once, its taste will no longer stink, but every time you think about it, it is mouth-watering and delicious.

Stinky tofu

Compared with snail powder, stinky tofu is a little milder, of course, only a little milder. A stinky tofu that was fried to crisp outside and tender inside was completely volatilized.

Tofu is blooming in the oil pan, and an endless stream of diners have gradually surrounded the stinky tofu stalls. The smell of fermentation, like rotten cheese, seems to have a magical power. Smell it from a distance, and the greedy worm in the stomach will take the bait.

The tofu picked up in the oil pan is crispy and soft, and it is poured with special soup, so that everyone who has tasted it can't stop. There are two kinds of stinky tofu in the market now: the black one is represented by Changsha stinky tofu, and the white one is represented by Shaoxing stinky tofu.