China’s most “bizarre” food, even snail noodles are inferior
Southwest China’s Most Underrated Cuisine and the Country’s Most Unique Fermented Food!
Imagine being served a dish made from the partially digested juices found in the stomachs of cattle and sheep—would you dare to try it?
In China, adventurous palates abound, with many embracing bold “dark cuisine” like century eggs, fertilized duck eggs, and stinky tofu. While these dishes may shock at first glance or smell, those who love them are fiercely loyal. But the king of all bold flavors, frequently challenged and reviewed by food bloggers, is the infamous Bie.
Bie originates from the stomach juices of cattle and sheep, where undigested grass ferments to create an unforgettable flavor. Its vibrant green color and earthy taste have earned it a reputation as a “dark cuisine,” yet this dish is more than just an acquired taste. It represents a deep-rooted food philosophy and is one of China’s most unique and prestigious fermented foods.
Fermentation: Nature’s Culinary Art
Fermentation is a beautiful collaboration between humans and nature. Across China, regions have developed a variety of fermented delicacies, from Yunnan ham to Northeastern sauerkraut, Anhui’s stinky mandarin fish, Guangxi’s sour bamboo, and Guizhou’s Moutai. But when it comes to the most unique fermented food in China, it must be Bie.
Originating in the mountainous regions of Southwest China, Bie is a complex fermentation product. The fermentation process happens not in traditional outdoor settings, but inside the stomachs of cattle and sheep, akin to the fermentation process in civet coffee. The stomachs act as natural fermentation chambers, creating a complex blend of grassy freshness, bittersweet bile, and earthy flavors.
A Culinary Tradition in the Mountains
In places like Rongjiang, Guizhou, Bie is not just a dish; it’s a way of life. Shops selling Bie are abundant, and in some towns, like Zhongcheng, there’s even a dedicated “Bie City.” In the early hours, you can witness the preparation of raw Bie as freshly slaughtered cattle have their stomach contents collected for use in local cuisine.
A Fermented Legacy
The legacy of Bie dates back over a thousand years to the Tang and Song dynasties. Historical records describe it under names like “green soup” or “holy relish.” In his annotations, the famous writer Lu Xun referred to it as “green vegetable soup,” made from the grassy stomach contents of cattle.
The Art of Bie Preparation
Today, Bie can be prepared in various forms: Bie hotpot, dry Bie stir-fry, or even Bie with fresh beef. The soup is typically flavored with local herbs and spices like Evodia, Sichuan peppercorns, and galangal to enhance the unique fermented taste.
Each region of Southwest China has its own twist on Bie. In places like Rongjiang, Bie is often prepared as a hotpot, with a rich broth flavored by the fermented grass juice and local spices. In the Guangxi region, sheep Bie takes center stage, using the intestines for a slightly different, more earthy flavor. Meanwhile, in Yunnan, a variation called Sapie is made into a chilled salad with a refreshing, spicy tang.
Bie: A Unique Taste of Southwest China
At first glance, Bie may seem daunting, but its flavors are rich and layered. The bitterness of the fermented grass is balanced by a subtle sweetness, and the complex aroma provides a taste unlike any other. Although it may be considered an acquired taste, Bie offers a new flavor frontier for adventurous eaters looking to explore the depths of Chinese cuisine.
Give Bie a chance—its rich, fermented layers might just open your taste buds to a whole new world of flavor.
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