在中国贵州省风景如画的喀斯特群山和荔波瀑布之间，隐藏着一种能颠覆任何美食家刻板印象的展品。它就是传统食物“臭酸”——一种发酵酱汁。对当地人来说，这不仅是食物，更是文化密码的一部分，是祖辈们精心制作的美味佳肴。然而，对于毫无准备的游客而言，它的气味堪称真正的冲击：浓郁、刺鼻，带着氨水和发酵蔬菜的味道。据“冒险者”称，这种气味能在几秒钟内让人暂时失去嗅觉。
In China’s Guizhou province, amidst the picturesque karst mountains and waterfalls of Libo, hides a culinary exhibit capable of breaking any gourmet’s stereotypes. It’s about the traditional dish“chou suan”— a fermented sauce. For locals, it's not just food, but a part of their cultural code, a delicacy prepared by their ancestors. However, for an unprepared tourist, the smell of this product becomes a real shock: thick, sharp, with notes of ammonia and fermented vegetables, it can, as brave souls claim, deprive you of your sense of smell for a few seconds.
众所周知，“水果之王”榴莲那腐烂发甜的气味甚至能让经验丰富的旅行者望而却步。但臭酸完全是另一个级别。荔波臭酸的香气让人想起馊掉的豆腐、咸鱼和在地窖里忘了两三个月的乡村奶酪的混合体。
It is known that durian, the“king of fruits”, frightens even seasoned travelers with its rotten-sweet aura. But chou suan is a completely different level. The aroma of the sauce from Libo resembles a mix of sour tofu, salted fish, and farmhouse cheese that has been forgotten in a cellar for a couple of months.
在火锅中，臭酸被用作强大的汤底。制作时，取一两勺这种发酵“引子”。首先用大量葱、姜、蒜以及必不可少的辣椒将其炒香。这一步能激发并提升基底的风味。然后，在汤中加入经典食材组合：主角是五花肉和肥肠。它们的油脂能完美吸收并柔和汤底的浓郁味道。此外，必定要加入豆腐，它像海绵一样吸饱酱汁的所有层次，还有各种蔬菜，为这道菜增添清新和完整感。
In hot pot,“chou suan”is used as a powerful base. To prepare it, take one or two spoonfuls of this fermented“starter”. First, it is stir-fried with plenty of onion, ginger, garlic, and, necessarily, chili peppers. This stir-frying unlocks and refines the flavor of the base. Then, a classic set of ingredients is added to the broth: the main stars are pork belly and pork intestines. Their fat perfectly absorbs and softens the rich flavor of the broth. Additionally, tofu is a must — it soaks up all the nuances of the sauce like a sponge — along with various vegetables that bring freshness and completeness to the dish.
臭酸的味道是一种独特而复杂的味觉体验。在那些不习惯的人觉得“难以忍受”的强烈刺鼻香气背后，展现的是深厚而多层次的风味。入口时，它尝起来酸辣而浓郁，带有明显的咸鲜回味。
The taste of chou suan is a unique and complex gastronomic experience. Behind the sharp, piercing aroma that the uninitiated find“unbearable”, a deep and multifaceted flavor unfolds. When it enters the mouth, it is perceived as sour-spicy and pungent, with distinct salty and savory notes.
臭酸的故事不仅仅是为了挑战，真正的文化并不浮于表面。那些敢于品尝荔波臭酸的人，不仅获得了新的味觉体验，也赢得了当地人的尊重。或许，正是在这样的时刻，“陌生的”与“熟悉的”之间的界限得以消融。
The story of“chou suan”is more than just a challenge. It reminds us that true culture does not lie on the surface. Those who risk trying Libo’s chou suan gain not only a new taste experience but also the respect of the locals. And perhaps it is in such moments that the boundaries between the“alien”and the“familiar”dissolve.
贵州日报天眼新闻记者 王旗
编辑 张婷 何涛
二审 杨韬
三审 田旻佳