LIUZHOU, China – It's fermented. It's stinky. It's delicious. And during the pandemic, it's become a national sensation.
The dish is snail noodles, or luoshifen.
"A lot of people were looking for crazy, smelly, ridiculous things to eat." says Mei Shanshan, a Beijing-based food blogger.
Slippery rice noodles are first bathed in a slow-simmering broth of laboriously peeled river snails. Then they're topped with odorous bamboo shoots that have been covered in salt and left to ferment for a few weeks, tofu and salty lemon vinegar.