The hardest food to swallow
Extreme viscous, creamy, or gelatinous challenge of the swallowing reflex
Houttuynia cordata Thunb
Cold Houttuynia cordata: Its strong "fishy smell" mainly comes from a chemical called "decanoyl acetaldehyde", which is almost non-existent in the mainstream western vegetable system. It is highly reminiscent of damp mud, pond fishy gas and even disinfectant water, triggering an alarm that the brain may contain toxins or bacteria.
Chinese preserved egg
Peard egg: Its special flavor and color come from the decomposition and transformation of protein by strong alkali (plant ash/lime). This process produces a certain amount of ammonia and hydrogen sulfide, which emits an odor similar to "public toilet cleaner. The black egg white and dark green yolk also completely subvert the color that eggs "should" have.