Move over, durian! There’s a new divisive delicacy taking over taste buds – luosifen, China’s infamous 'stinky' river snail noodles. This pungent dish from Liuzhou in Guangxi Zhuang Autonomous Region combines pickled bamboo, tangy broth, and river snails to create a flavor explosion that’s equal parts love-it-or-hate-it.
From Street Food to Stardom
Originally served at buzzing night markets, luosifen’s funky aroma (think gym socks meets fermented magic ) has gone mainstream. Its rise to fame mirrors the cult following of Korean kimchi or stinky tofu – but with a spicy twist.
The Instant Revolution
Thanks to pre-packaged versions exploding on e-commerce platforms, this once-local specialty now fuels late-night cravings nationwide. College dorms and apartment kitchens alike are being transformed into mini luosifen cafes – no snail-hunting required.
Food critics describe it as 'the pineapple pizza of Chinese cuisine' – you either stan the bold flavors or block your nose. Where do you stand in the Great Stinky Noodle Debate?
NewspaperAmigo – Your Global News Buddy 
This pungent dish from Liuzhou in Guangxi Zhuang Autonomous Region combines pickled bamboo, tangy broth, and river snails to create a flavor explosion that’s equal parts love-it-or-hate-it. 
) has gone mainstream. Its rise to fame mirrors the cult following of Korean kimchi or stinky tofu – but with a spicy twist. 
Where do you stand in the Great Stinky Noodle Debate?
