The invention discloses a smelly acid with a unique local feature. The smelly acid comprises the following ingredients: 40-50 parts of fresh impatiens balsamina, 20-30 parts of chayote, 8-15 parts of fresh mint, 5-7 parts of fresh perilla and 5-8 parts of salt. The smelly acid is prepared through the processes of ingredient selection, ingredient mixing, dehydration, fermentation, etc. Through adding the mint and the perilla into auxiliary ingredients, the strong stink of the smelly acid becomes a relatively fresh fragrant aroma and the smelly acid is endowed with certain health-maintaining efficacy. With the addition of the chayote which effectively replaces green vegetables frequently used in preparing traditional smelly acid, the problem of the poor taste of the smelly acid caused by a short storage period of the green vegetables and a bitter and astringent taste of the green vegetables is solved and the smelly acid is endowed with a better taste and a longer storage period. According to the invention, an industrial production process is adopted so as to reduce production cost and stabilize the quality and taste of smelly acid products; and technologies of a stainless steel fermentation tank and a constant-temperature fermentation chamber are adopted so as to shorten the fermentation time of the smelly acid, increase the yield of the smelly acid and bring more economic benefits for production enterprises.