在吃这件事上，“臭味”相投，便称知己。
味有七种–酸、甜、苦、辣、咸、鲜、香。
鲜味之中，有一味，就是臭。
如果说“香”是对美食的一般赞美，那么“臭”也许是对美食的最高褒奖。
中国人对臭十分有研究。在中国，不少美食以臭著名，早已“臭名”远扬–湖南臭豆腐、柳州螺蛳粉、北京豆汁儿、贵州折耳根、武汉臭面筋，江浙地区的臭苋菜梗、霉千张、臭腌蛋、臭百叶、臭冬瓜……纵观中国，从蔬菜、豆制品到肉类，只要是能吃的，没有不能臭的。

In the matter of eating, the “smell” is the same, and it is called a confidant. There are seven flavors – sour, sweet, bitter, spicy, salty, fresh and fragrant. Among the umami tastes, there is one taste, that is, smell. If “fragrant” is a general compliment to good food, then “smelly” is perhaps the highest compliment for good food. Chinese is very researched about odor. In China, many delicacies are famous for stink, and have long been “notorious” – Hunan stinky tofu, Liuzhou snail powder, Beijing bean juice, Guizhou folded ear root, Wuhan stinky gluten, Jiangsu and Zhejiang region stinky amaranth stalks, moldy thousand zhang, stinky pickled eggs, stinky leaves, stinky winter melon… Throughout China, from vegetables, soy products to meat, as long as they can be eaten, there is nothing that cannot smell.

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