Li Qingming looked helpless.

Zhang Lao said so, and Qin Heluo also said so. It seems that he is still a light-hearted person and has no influence. Of course, Li Qingming didn't take this too seriously. After all, I'm just a food evangelist now.

And this food evangelist is still Li Qingming's self-styled person. From the outside world, he is also a cook.

"Dark cuisine, isn't the dark cuisine of this world terrible, can it still pose any threat to me?" Li Qingming asked strangely.

"Dark cuisine has been disappointing, and there is nothing surprising about it. However, as far as I can hear now, some people are very dissatisfied because of your performance this time. So someone is going to teach you a lesson!" Qin Heluo showed a hint of worry on his face, "And at the moment, the only thing that can cause you trouble is the dark cuisine!"

Li Qingming shrugged, not paying much attention to this. Dark cuisine, Li Qingming knows, and has also eaten it.

The origin of this word originally came from Li Qingming's "Little Master of China". After being extended by netizens, it generally refers to food stalls with average hygiene conditions on the street and operating late, and it can also be described as dishes and foods made by beginners or people with average cooking skills that look very unacceptable. The latter is a humorous self-deprecating statement. At present, it also refers to certain ingredients or recipes that are particularly difficult for ordinary people to swallow.

What really made dark cuisine famous all over the world was in November 2015, when the canteen of the Civil Aviation University fried whole cucumbers with green onions, and was famous for its name Qinglong Crossing the Sea. This is what makes dark cuisine truly famous in China.

Of course, the smell is really dark.

Since then, the dark culinary industry has successively launched: Banlan root instant noodles, moon cakes and fried chili peppers (Fujian Normal University), tomato fried pineapple (Hu "Bei" School of Economics), apple fried watermelon (Wu "Han" University), corn fried grapes (Hua "Dong" Normal University), pepper and salt crispy small wontons (Shang "Hai" University of Finance and Economics), big mushrooms fried small mushrooms (Shang "Hai" Jianqiao College), green vegetables fried oranges (Zhong "Guo" Renmin University), watermelon fried banana (Beijing "Beijing" Sports University), braised rice balls (Fu "Jian" Jimei University), Spicy Fried Rice (Fudan University).. ．

These dark dishes taste really bad. At least in Li Qingming's opinion, these flavors are really unpalatable and difficult to swallow. It's just amazing.

Of course, this refers to unpalatable dark dishes. There is also a delicious, but creepy, or daunting, dark dish. For example, the preserved eggs made by Li Qingming make many people regard them as dark dishes and are difficult to swallow.

Secondly, three squeaks.

The name of the dish sounds inexplicable, and I don't know why it's called the name of the dish. In fact, this dish is a plate of newborn mice (live) and a plate of seasoning. When the eater holds the live mouse with chopsticks, the mouse will "squeak" (this is the first squeak), when it is put into the seasoning, the mouse will "squeak" again (this is the second squeak), and when it is put into the eater's mouth, the mouse will make the last "squeak". (3 squeaks in total)

The recipe is simple, but it takes endless gluttonous motivation and courage to taste the dish. It's horrible. Even a foodie like Li Qingming is difficult to swallow in the face of such a thing. It's horrible.

Of course, the real horror is not the people who eat the little mice, they are not terrible. At most, the psychological tolerance is a little stronger. The real scary thing is the person who invented this dish and gave this terrible name.

This person is truly terrifying. What kind of situation and mentality will invent this dish?

The other one is hairy eggs. This, how to put it, is also terrible. It's delicious, but it's terrifying.

Hairy eggs, also known as stillborn eggs, are eggs that are affected by improper temperature, humidity or some germs during the incubation process, resulting in the cessation of embryo development and the death of immature chicks in the eggshell. According to the hatching of the chicks, it is divided into whole eggs, half chickens, and whole chickens, and the bloodiest of them is the whole chicken, that is, the kind of chicks in the egg that are basically grown and are about to break out of the shell.

People in some places love to die, but in other areas, I'm afraid most of them are daunting.

This other dark dish is basically loved by everyone, of course, to be precise, it should be loved to death, and not loved to hate death. That's stinky tofu. This is definitely a must in dark cuisine. The taste is incredible, but when you eat it in your mouth, it is fragrant, and you want a second piece after eating one piece.

This, in Li Qingming's view, should not be regarded as dark cuisine. However, it is true that many people feel too creepy and stink to try it.

On the other hand, Li Qingming believes that like stinky tofu, it cannot be regarded as a dark dish, but it is regarded by foreigners as an absolute dark dish in China - drunken shrimp.

This drunken shrimp is a famous dish of Sichuan cuisine. As the name suggests, live shrimp are put into the wine, and after a while, the shrimp get drunk. After that, put the ice cubes in the glassware, then put in the live drunk shrimp, and finally pour the rice wine into the shrimp to soak it completely and cover the lid. Eaters can taste the fresh aroma of shrimp and the aroma of sake. The fun of this way of eating lies in the fact that the drunk shrimp and even the whole body are poetically moving gently in front of you, and that feeling is what is written in the West Chamber, "The jade body is horizontal, and the skin is like clotted fat". Especially when you put it in your mouth, it's still squirming in your mouth, and it's delicious.

Of course, because of this, many people think that this is really inhumane, and it is too cruel to put a living object in the mouth.

At this point, Li Qingming must also admit this. It's the same as eating monkey brains. It's just that compared to the live shrimp that can't make a loud enough sound, the monkey's screams are even more terrifying. One can ignore the tragic condition of the live shrimp before it dies, but it cannot ignore the screams of the monkeys.

And when it comes to brains, there is another one that is also discouraged by many people, that is, pig brains. The slippery tofu-like stuff is as delicious as you take a bite of cream.

Of course, because it's pig brain, the smell is also very strong. This is indeed not something that many people can accept.

This kind of dark cuisine, Li Qingming is still a little jealous. After all, it's very tasty in its own right. But the question is, is there anything in this world? Not to mention that even if there is, the 5,000-year-old Chinese food culture will definitely not be afraid of dark cuisine.

If someone really comes to snipe at themselves, then let them come!