On this week’s episode of Destination Flavour China, Adam Liaw explores the Anhui speciality of stinky fish. While the curing process gives the fish its flake-in-your-mouth touch, according to Adam, “there’s absolutely nothing to fear when it comes to this stinky fermented fish,” which begs the question, how many other pungent foods go a long way to deliver on the flavour? Let your nose lead the way but don’t let it be the only guide…