受不了臭豆腐、血肠 老外却有更奇葩的美食

Stinky tofu at Hong Kong's street food markets
香港街头市场 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.
香港路边美食臭豆腐的制作方法是将豆腐浸泡在牛奶、蔬菜和肉制成的卤水中数天、数周甚至数月，待其变质。

The tofu is then deep fried and dished up with a sweet and spicy sauce.
然后将豆腐油炸，浇上甜辣酱。

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，气味刺鼻但却意外深受众多吃货的喜爱。

英文来源：每日邮报
翻译&编辑：董静
审校：丹妮