A bite of Canton SE5 ep1 | circulation | Fish sauce

Why do Cantonese people all over the world miss the taste of their hometown?
Unique food culture and unexpected food knowledge
You can find all in Chinese best food documentary-A bite of Canton.
Now that four seasons have been aired, please follow our channel, feel the charm of food and the story behind it.
/ @tasteofcantonofficial

[@mystoryla]

魚露的味道我不行，敢吃的人太厲害了

[@user-ro3hb9kz7v]

青鱗魚 不是更便宜 現今產卵期 十分肥美 😋

[@Jimmy_Wei]

买了一罐鱼露，看了一下制作过程，真的有点不想吃了

[@robinchow1041]

就是鱼尸水

[@hipanny3792]

所有的肉都是动物尸塊，酒就是细菌的排泄物，汤就是尸塊泡的水

[@hclit5343]

越久越好味？

[@TasteofCantonOfficial]

鱼露嘛？

[@kylechen8158]

下雨怎麼曬

[@TasteofCantonOfficial]

下雨就不出海

[@kylechen8158]

是外面那些醬缸怎麼辦？下雨天

[@nekoneko9095]

有蓋了，醬油都是這樣的

[@wangxian6577]

原来是可控的腐烂……

[@TasteofCantonOfficial]

鱼露嘛

[@kingsinglau7644]

腥、臭、咸、髒、病毒、細菌、致癌

[@TasteofCantonOfficial]

😅😅😅

[@canpek545]

盐度太高，病毒和细菌很难存活。不过暴晒过程苍蝇和蛆这种蛋白质倒是加进去不少。