If it seems to you that the most terrible food is hamburgers and french fries, then most likely you have never heard of the dishes that we will introduce you to now, and most importantly, you have not seen or inhaled their disgusting aroma. If curiosity still prevails over disgust, then let me introduce you to the most terrible dishes in the world.
This dish is also called "ant caviar". You probably guess that this food has nothing to do with appetizing black and red caviar. So, they make this delicacy from a certain type of ants living in the roots of the agave, or rather their larvae. Large ant larvae are sometimes sold with ants and you can even buy them frozen. Escamoles are savored both raw and stewed. The taste of this delicacy is vaguely reminiscent of the taste of nuts.
Well, it's a very clean dish. And clean because it is soaked in an alkaline solution. This is how the Norwegians like to pamper themselves. Raw dried fish is soaked for several days in an alkaline solution, and then for a day or two it is soaked in ordinary water, which leads to the fact that the dish, which has become a national dish, acquires a soft texture and a translucent appearance, and resembles jelly. By the way, you can enjoy the torments of one unfortunate American who decided to try the strength of his stomach with a traditional Scandinavian Christmas dish.
This yummy was invented by the Swedes, probably to compete with their Norwegian neighbors in cooking the most disgusting dish in the world. Herring with caviar is placed in dishes with brine (concentrated saline solution) and then transferred to a less saline solution and left to sour for about two months. During this process, acetic, butyric and propionic acids and hydrogen sulfide are formed. It is the latter that gives the dish a unique flavor, and when you open the jar, it seems that the fish died of its own death.
Kumys
Kumis is not a dish, but a drink, but it can be a worthy competitor in the fight for the title of the very best. Koumiss is a dairy product made from fermented mare's milk and contains some alcohol. It is loved to be savored in Central Asia. The process of making koumiss consists in the fermentation of milk for several hours or days. At the output, this product has an unpleasant odor and is a milk-alcohol substance.
centennial eggs
The name is chosen right on the bull's-eye, because the type of eggs evokes exactly such thoughts about their shelf life (and maybe even more). Despite the fact that the number one hundred appears in the name, this dish is prepared for several months in a mixture of salt, lime and clay, which has a strong alkaline reaction. And now, the product is ready - the protein becomes like rubber, and the yolk becomes a creamy mass. In addition, the color of a hundred-year-old egg does not resemble the usual one in any way - it darkens and is saturated with wonderful rotten aromas.
This so-called dish cannot but cause disgust, but it is still eaten. It is believed that the placenta helps to cope with postpartum depression and other postpartum complications. The worst thing is that there are many recipes for making placenta, even cocktails are made from it. This fashion trend has not yet reached Ukraine, but in Mexico, China, Hawaii and the Pacific Islands it is very common.
This delicacy is made from the fresh blood of geese, ducks or pigs. Fragrant herbs are added there. Just lick your fingers. They love such soups in Northern Vietnam, where they drink plenty of alcohol. Well, this is not surprising, without a glass it’s scary to approach such a delicacy. The taste of this dish has a metallic aftertaste.
This dish, which is very popular in Mexico, is a fungus-infected smut of corn. Fungus spores infect healthy cobs and form white growths, inside of which are powder-like spore-heads. Corn thus acquires a mushroom flavor and is an extraordinary delicacy.
And the Japanese love this yummy. Fermented soybeans - this is what is hidden under the name "natto". The dish is prepared by adding a hay stick, which starts the fermentation process. A day of fermentation and food is served: fermented beans resemble a slimy, viscous mass with the aroma of ammonia. They taste bitter and salty. Well, just the perfect snack for beer!
Love cheese? How would you like live cheese? This sheep's cheese, originally from Sardinia, resembles a living creature, because live fly larvae are added to it for fermentation, which are left even after the cooking process is over. Surprisingly, despite the fact that this strange and disgusting product causes bloody diarrhea (fly larvae are sometimes not digested), it is still loved and praised for its taste.
Would you eat fried cricket drenched in spiced sauce? How about a fried tarantula? Most Westerners would probably refuse outright. But what if we tell you that these two dishes are popular in some countries? And, just imagine, there are many people who will say that they are actually very tasty!
It's hard to believe and hard to understand, but these are just two of the 25 weirdest foods on our list today. Do you consider yourself a foodie? Find out if you could dare to try some of these incredible dishes?! And now we are talking about cuisines and dishes that absolutely do not coincide with our taste preferences and are completely alien to us.
Some of them will make you laugh, others will make you cry, and there are others that will leave you in amazement. So, today you will learn about 25 incredible dishes that people actually like!
25. Yin Yang fish
This seafood dish is deep-fried fish that is still alive after cooking. The dish is especially popular in Taiwan and China, but has received condemnation and harsh criticism for its cruelty.
24. Witchety Grub
One of the most famous foods and also one of the most elusive. Witchetty Grub is a whitish, wood-eating, edible moth larva found only in central Australia.
23. Tuna Eyeball
Tuna eyeballs are said to taste like squid and are considered quite a tasty dish in Japan. In addition, tuna eyeballs contain dehydroepiandrosterone, as well as omega-3 polyunsaturated fatty acids, which are required by our brain for normal functioning. So if you can accept the fact that your food will be looking at you, you can put it in your mouth and swallow it, then tuna eyeballs are for you!
22. Deep-fried Rattlesnake (Southern Fried Rattlesnake)
A favorite dish in the Southwestern United States, fried rattlesnake is said to taste like frog legs. Experts advise to pour boiling water over meat before cooking. Then dip the meat in the egg, sprinkle with a mixture of salt, flour and breadcrumbs and send to fry in oil.
21. Milk (Shirako)
Moloka is a Japanese delicacy that is sure to never catch on in the West. "Why?", you ask. Because milk is the seminal fluid of cod fish, salmon, fugu and squid. It is reportedly a highly nutritious, high-protein, oily and creamy dish.
20. Sannakji
Sannakji is the perfect dish for extreme food lovers traveling in Korea. This delicacy is a live baby octopus sprinkled with sesame oil, cut into pieces. So, as you understand, when serving a dish, it still moves. It is served immediately upon preparation and yes, in case you were wondering, there have been several cases of people being suffocated when eating sannakji (the animal's muscles are still contracting when eaten).
19. Pig's Blood
In Hungary, when a pig is slaughtered, its blood is fried with onions and served for breakfast with warm, fresh bread.
18. Mongolian Boodog
This quirky Mongolian dish is made from a marmot or goat cooked in its own skin with hot stones in the stomach.
17. Millennium egg / Pidan
The name of this dish can be misleading as the eggs are not that old. However, the dish is still prepared by storing the eggs in a mixture of ash, salt, quicklime, rice husks and clay for several weeks to several months. As you can imagine, the "aroma" of this dish is quite palpable.
16. Kiviak
Kiviak is a traditional Eskimo dish from Greenland, which is made from auks (a family of seabirds) that fit into the skin of a seal (about 400 birds), then air is released from the skin, it is sealed with lard and placed under the ground under a press for 3-18 months . During this time, the bird is fermented, and then its meat is eaten during festive feasts on birthdays or weddings.
15. Jing Leed
Jing lid is one of the most common snacking insects in Thailand. These are 4 cm fried crickets seasoned with Golden Mountain Thai soy sauce and pepper. Those who have tried this appetizer say that it is very tasty!
14. Fugu
This dish isn't as nasty or repulsive as many of the ones listed here, but it's one of the deadliest foods (and people keep eating it!). The gallbladder, liver, skin and eggs of fish contain a lethal dose of tetrodotoxin, which is 1200 times more toxic than cyanide. The poison is so strong that its lethal dose is less than a pinhead, and one fish is enough to kill 30 people.
13. Frog legs
Those who have tried them claim that they resemble chicken in texture and fish in taste.
12 Fried tarantulas
In many parts of the world, the vast majority of people are either afraid of tarantulas or disgusted by them. However, in Cambodia it is a widely known specialty. They are literally "burned on fire" and soaked in oil.
11. Escamoles
"Escamoles" (in translation, the name means "ant eggs") are edible ant larvae that live in the roots of the blue agave. This dish has been popular in Mexico since the Aztecs. Despite its popularity among the local population, it is not in demand among tourists.
10. Durian
Found naturally in Malaysia and Indonesia, the durian is perhaps the most divisive fruit in the world. Either someone really likes it, or they really don't like it. Those who don't like it describe the taste of durian as "completely rotten to a mushy state."
It also emits a scent described as "pork shit, turpentine and onion garnished with a workout sock". The smell is so pungent that many hotels and public establishments in Southeast Asia ban durians from their premises.
9. "Dragon in the Flame of Desire" (Dragon in the Flame of Desire)
It probably sounds a bit impressive and maybe even exotic, but the fantasy name of the dish actually masks its quirky feature. The most famous dish on the menu at Beijing's Guolizhuang Restaurant, "Dragon in the Flame of Passion," is a fried yak penis intricately served on a large plate.
8. Crocodile
We all know that shoes and bags are sewn from crocodile skin, but in some parts of the world, such as Australia and Africa, these reptiles are also an excellent dish ... so they say. According to rumors, it tastes like a cross between chicken and crab.
7 Cobra Heart
This dish is definitely not for the faint of heart, because "Cobra Heart" is a dish from the northern part of Vietnam, consisting of the blood and still beating heart of a cobra (you read that correctly, a living cobra heart). The full meal includes a cobra's heart dipped in a glass of blood and poison liquor, followed by several courses made from the remains of a heartless cobra.
6. Casu Marzu
You have heard about Casu Marzu (rotten cheese) more than once. This is a traditional sheep's cheese made by the locals in Sardinia, Italy. In the production of cheese, it is left outside, allowing the flies to lay their eggs in it. The larvae break down fats, due to which it is fermented. Needless to say, it's almost useless to get rid of swarming grubs before eating cheese, because it's literally teeming with them.
5. Bushmeat
The term "bushmeat" refers to the meat of wild animals caught in such developing regions of the planet as West Africa. This really strange dish is prepared from wild animals, including bats, rats, monkeys and others, whose meat is smoked, dried or salted.
4. Blyudplattar (Blodplättar)
Blüdplattar is a rather interesting variant of Swedish pancakes made with pig's blood, milk, rye flour, molasses, onion and butter. What's not to love, right?
3. Bird's Nest Soup
This Asiatic is made from the nest of the salangana bird, which builds its nests using its own sticky saliva. In other words, the one who ordered this dish, in fact, will eat bird saliva.
2. Bondeki (Beondegi)
Bondeki (Korean for "chrysalis") are steamed or boiled silkworm pupae, which are then seasoned with spices and eaten as a snack. Oddly enough, the dish is one of the most popular in Korean cuisine.
1. Balut
This popular Filipino dish consists of a fully formed duck embryo boiled alive and then eaten in the egg. An 18-day-old fertilized duck egg has outraged even the most intrepid foodies, earning it top spot on the "most disgusting or bizarre food" list.
Unusual food: the most disgusting dishes in the world
5 (100%) 1 voteSometimes you can be horrified to find out what people eat. Man is a terrible omnivore. But what he sometimes chooses for himself as food is simply disgusting. We will tell you about the most disgusting dishes that are prepared in some countries and served as a delicacy.
Kas Marz
It is also called "larval cheese". Casu marzu is a cheese made in Sardinia from goat's milk. At the very beginning of cheese fermentation, larvae of cheese flies are introduced into it. Within weeks, the larvae grow and feed there. After the fats are destroyed, the cheese acquires a special taste. When it comes time to eat ripened cheese, the larvae are carefully removed, although some people prefer to eat them straight, believing that they add a savory note to the cheese.
You'll be sure you've been served a hard-boiled egg until you start peeling it. It's actually a hard-boiled duck embryo. Balut is considered a delicacy in many Asian countries. This dish is prepared like this. The fertilized duck egg is left for eight days in a warm place to develop the embryo, then it is thrown into boiling water and served with a pinch of salt and a slice of lemon.
In principle, these are offal, ground, salted, seasoned with spices and preservatives. This is not a stew in our understanding, but most likely raw liver sausage.
Half-rotten salmon heads
Also called "stinky heads", these heads should lie in the damp earth for several weeks until fully cooked. They are dug up a few days before complete decomposition and prepared from them as "baked stinky fish." Serve chilled.
This is a favorite dish of North Americans. It is not difficult to cook it: catch an elk; cut off his nose; scald it with boiling water to make it easier to remove the skin from it; and cook the meat with spices until it begins to break up into a jelly-like mass. Pour this liquid into a mold, cool and serve.
This is another most disgusting delicacy in the world. A dish from Thailand , bat soup is a wonderful work of art that involves boiling the meat until tender . Then it is ground with herbs and the soup is ready. The bat soup came from Palau, United States.
You can enjoy its taste while the little head looks right at you. This dish can kill you or make you sick, as bats are known to carry a lot of diseases.
In China, this dessert is considered the perfect end to a meal. Hasma is prepared from the reproductive organs of reptiles. In water, they swell by 10-15 times; when boiled quickly, a little sugar is added to add sweetness.
haggis
A traditional Scottish dish is nothing more than just a type of sausage. Haggis is made from sheep's lungs, liver and heart. And although all this does not look very appetizing, the Scots give a tooth that if you try haggis at least once, you will ask for more.
Chicken scallop dishes are very popular in France and Italy. They prepare savory sauces and broths.
The blood of pigs or cattle is collected and coagulated, then oatmeal or barley and sweet potatoes are added to this mass. It is stuffed with a pig or cow intestine, boiled. The dish is served on the table laid in the form of a spiral. Many people prefer to eat such black pudding along with the skin formed from the intestines during cooking.
From their smell turns back. An unprepared person simply cannot be in the same room with these delicacies. But the taste, according to those who have been eating these delicacies since childhood, they are miraculously good. But only for those who dare to try, holding their nose and closing their eyes. Meet the top 10 stinkiest delicacies in the world.
Durian, Southeast Asia. It is forbidden to be transported on planes and trains. They don't even let him into the hotel. And all because this fruit smells disgusting. Moreover, the earlier the durian was plucked, the stronger the smell. Therefore, if you dare to try it, then you need to look for as fresh as possible. The taste of durian is quite pleasant, although specific to European taste, a bit like sweet fried onions. By the way, in no case should you use durian along with alcohol, there may be an unexpected reaction of the body to alcohol. Moreover, the fruit can not be eaten the day before drinking and the day after.
Photo: Shutterstock.com
Haukarl, Iceland. The polar shark has been a fairly frequent catch by local fishermen for many centuries. But when fresh, it is unsuitable for eating, there is too much urea in its meat, since the fish do not have a urinary tract. But in a rotten-dried form - just right. The carcass of the Greenland shark is cut into pieces, put in containers with holes so that the poisoned juices from the meat flow freely. So the shark "prepares" from 6 to 8 weeks. Then the pieces of fish are dried for 2-4 months. The crust that has formed in the process is cut off and enjoy the amazing taste. But the smell is terrifying, of course.
Drying haukarl. Photo: commons.wikimedia.org
Natto, Japan. The Japanese eat this mass of fermented soybeans for breakfast. It is sticky, viscous and stinks of ammonia. The Japanese love...
Sushi with natto. Photo: www.globallookpress.com
Surströmming, Sweden. The famous dish of Swedish cuisine is salted herring, which has been fermented. The dish was also invented not from a good life - it is believed that sailors had to eat fermented herring, who, of course, did not have refrigerators, so the food stocks taken in the port deteriorated every second. The cooking process is similar to sauerkraut: the product is fermented, oxidized, and at the same time its qualities, taste, color, smell change. The herring is slightly fermented, and then closed in cans, where the fermentation process is still ongoing. In Sweden, fish is considered an exquisite delicacy, it is even sometimes served at banquets, and every extreme tourist considers himself obliged to try surströmming sandwiches. Swedes eat pickled herring with potatoes, tomatoes, raw onions and bread and butter. And washed down with beer, schnapps or milk.
Surströmming. Photo: wikipedia.org
Centennial eggs, China. Usually these eggs are duck. Fresh eggs are coated with a special mixture of tea, ash, slaked lime, salt and buried in the ground for 3-4 months. After that, the shells are removed from the eggs, aired a little and eaten with soy sauce. The eggs look intimidating: the yolk turns black, they smell like ammonia, but they say they taste quite good.
Centennial eggs. Photo: Flickr.com / Jo del Corro
Stinky Bishop, England. In fact, of course, this is not a priest. That's the name of the cheese. The smell of any aged cheese is not a test for delicate noses. "Smelly Bishop" is considered one of the most repulsive cheeses. Although it has a good taste, creamy, tender.
Stinky Bishop. Photo: Flickr.com / Ryan Snyder
Limburger, Belgium. The cheese is also popular in Germany, Austria and Holland. It has a strong smell of unwashed body. But at the same time, everyone who has tried it notes an excellent creamy taste. Although it is impossible to exist together in the same space with delicious cheese - the smell is simply terrifying.
Cheese Limburger. Photo: www.globallookpress.com
Stinky tofu, China. The Chinese call this delicacy stinky. Its smell extends many meters from the source - a small piece of tofu. To make stinky tofu, vegetables, herbs, and shrimp are mixed together, then left to ferment, in a simple way, to rot together. The process lasts up to several weeks, after which fresh tofu cakes are placed in the resulting fermented brine and marinated for several hours. During this time, tofu acquires the necessary disgusting smell and loose texture. And besides all this - an unexpectedly pleasant sour taste.
Stinky tofu. Photo: Flickr.com / Hsuanya Tsai
Hongeo, Korea. Another scary-smelling marine delicacy. Stingrays do not have kidneys or bladders, so all waste products are excreted through the skin. And as a result, their skin and meat are saturated with a terrible smell. To make hongeo, stingray carcasses are buried in the ground and left there until they begin to rot and uric acid turns into ammonia. When the delicacy acquires an unbearable stench, it is cut into pieces and eaten immediately. Those who have tried this unearthly dish say that it smells like ammonia condensed a thousand times.
Hongeo. Photo: Flickr.com / Gaël Chardon
Kopalkhem, Chukotka. This dish with a terrible smell can be simply dangerous for an unprepared person. This is a decomposed deer. The animal is not fed for several days in order to cleanse its intestines, then they are killed, drowned in a swamp and pelted with peat. The bookmark remains for several months. After that, the Nenets eat it. It is dangerous to follow their example - the concentration of cadaveric poison can kill a person unprepared for it.
Of course, it's undeniable that some pretty awful things are eaten in the West, like sea urchins and tripe, but this list includes a few of our own "delicacy". For this reason, this is probably a more balanced list, focusing more on Western dishes. The most frightening thing is how easy it was to find ten more absolutely disgusting things that people eat.
1. Escamoles
Escamoles are ant larvae of the genus Liometopum found on agave roots in fields in Mexico. In Mexican cuisine, escamoles are considered a delicacy and are sometimes referred to as "insect roe". It has the consistency of cottage cheese, and tastes like butter, with a nutty flavor. To get escamoles, you need to dig to a depth of 8 meters to reach the nest of larvae. In the words of one of the larva collectors: “Some of the hunters have a man with a brush who sweeps the ants away from their bodies as they dig. I have heard that others cover themselves with pork fat, through which the ants cannot bite. It should be noted that the bite of an ant is extremely painful - such collection of eggs is quite "extreme".
2. Lutefish
Lutefish is a traditional Nordic dish made from dried fish (air-dried) or dried fish soaked in lye. Its name literally means "alkaline fish" because it is made using caustic soda, a derivative of potassium minerals. Due to cooking in lye, the fish turns into a jelly-like form. When preparing and eating lutefish, it is very important to wash all utensils and utensils immediately after finishing. Lutefish left overnight is almost impossible to wash off (imagine what happens in your stomach). Lutefish is usually served with a variety of side dishes, including bacon, green peas, stew, potatoes, sauce, mashed rutabaga, melted or ghee, syrup, goat cheese, or blue cheese. Scandinavians are very good at this nasty-tasting dish.
3. Surströmming
Surströmming is a Swedish national product, which is a canned pickled herring that smells so good that it is usually eaten outdoors due to the stench. It is sold in cans, which often swell during transportation and storage of cargo, due to the ongoing fermentation. Thanks to the bacterium Haloanaerobium, the contents ripen. These bacteria produce carbon dioxide and a range of compounds that make up a unique smell: pungent (propionic acid), rotten egg (hydrogen sulfide), rancid oil (butyric acid), and acetic (acetic acid). Usually they make a sandwich with surströmming and other ingredients. Served with boiled potatoes (often almonds) and chopped onions. Other common ingredients are gräddfil (sour milk fat or sour cream), green onions, and sometimes tomato.
4. Koumiss
It's actually a drink, but it's quite disgusting (as well as quite nutritious). Koumiss is a dairy product made from fermented mare's milk. Since mare's milk contains more sugar than fermented cow's or goat's milk, koumiss has a higher, though not very high, alcohol content. Koumiss is made by fermenting mare's milk for hours or days, often with stirring or churning - a process similar to butter making. During fermentation by lactobacillus bacteria, the milk turns sour, turning it into a carbonated and slightly alcoholic drink - fizzy, moldy horse milk. Another property of this disgusting drink is that it has a laxative effect.
5 Centennial Eggs
How I missed this in the first list, I don't know, but here it is! Centenary eggs are a Chinese dish made from duck, chicken or quail eggs aged in a mixture of clay, ash, salt, lime and rice straw for a period of several weeks to several months, depending on the processing method. Upon completion of the process, the yolk becomes dark green, creamy, with a strong smell of sulfur and ammonia, like a rotten egg, while the protein becomes a dark brown, transparent jelly with a barely perceptible aroma and taste. Centennial eggs can be eaten without any additional preparation, either on their own or chopped as one of the ingredients. But no matter which way you choose, you still eat a rotten egg.
6. Human placenta
I was of two minds about adding this item, but this dish has been eaten by enough people that it even has its own name: placentophagy - so this item is here. Placentophagy is advocated mainly by people from modern America and Europe, Mexico, Hawaii, China and the Pacific Islands, who believe that eating the placenta prevents postpartum depression and other complications of pregnancy. There are many recipes for preparing the placenta, despite the taboo against eating parts of the human body. Since the placenta is a temporary organ, according to some classifications, the use of the placenta is not cannibalism. Here is just one recipe I found on the internet for placenta - placenta shake: 1/4 cup raw placenta, 220 grams vegetable juice, 2 ice cubes, 1/2 cup carrots. Mix at high speed in a blender for 10 seconds and drink. Or don't sing.
7. Blood soup
Raw blood soup is a dish of raw duck or geese (sometimes pig) blood sprinkled with peanuts or grass. This is a typical North Vietnamese protein-rich breakfast, but very dangerous because of the high risk of contracting the H5N1 avian influenza virus. Prepared by freezing fresh blood in the refrigerator. Raw blood soup is usually consumed while drinking alcoholic beverages. Usually, a few chopped peanuts are placed on top of the soup, but not for taste, but for appearance. The blood soup has a strange texture and a metallic taste.
8. Corn fire
What name! And if you think that doesn't sound so bad, what will you think when you find out what this dish is made of: corn fire is a disease of corn that can infect any part of the plant, usually infects the cobs and is expressed in the appearance of large tumors resembling mushrooms. In the United States, this dish is (rightly) considered dangerous. In Mexico... it's a delicacy. In Mexico, the corn firebrand is called huitlacoche, the Navaca word for crow droppings. It is considered a delicacy and costs more than corn. For culinary use, the growths are harvested while still immature - fully mature growths are dry and almost completely filled with spores. Young tumors are harvested two to three weeks after the ear of corn has been infected and still retain moisture, giving the cooked dish a mushroomy, sweet or salty, woody taste. This "delicacy" has had difficulty entering the American and European diet - for obvious reasons!
9. Scorpion soup
Scorpion soup - as the name suggests, it is a soup made from scorpions. Cooking scorpion food is a dangerous task, as Wing Li, a Chinese man, experienced firsthand when he was stung three times while trying to catch and put scorpions in a jar. He made soup to relieve rheumatic pains. Scorpions are eaten in southern China. They are grown on a "ranch" in private properties, and then go to the markets. Scorpions have a woody flavor and can be eaten whole except for the tip of the tail - although some recipes suggest that the poison in the tail is rendered harmless by cooking. In any case, I think I'd prefer the chicken soup.
10. Casu marzu
This cheese is disgusting and forbidden - but this does not stop the locals from selling tons of products on the black markets. Casu marzu is a traditional Sardinian sheep's milk cheese notable for being riddled with live insect larvae. Derived from pecorino, casu marzu goes beyond typical fermentation, which most consider to be decomposition caused by the digestive larvae of the Piophila casei cheese fly. These larvae are deliberately introduced into the cheese to help increase fermentation levels and reduce fat. The texture of the cheese becomes very soft, sometimes liquid flows out of it. Casu marzu is considered toxic when the larvae in the cheese die. Because of this, only cheese in which the larvae are still alive is valued. The maggots in the cheese can jump up to 15 centimeters if disturbed, gourmets should keep their hands in front of the sandwich to keep the larvae out of their eyes. If the gourmet is not careful and does not chew all the larvae to the end, then the consequences can be disastrous - the larvae resistant to stomach acids have powerful claws tearing the stomach and intestines, and the larvae can get into the internal organs.
11. Bonus
human fetus
It is listed as a bonus because this point is controversial and even if it is true, it is not accepted anywhere in the world. We have all heard stories about the xenophobic Chinese people eating human fruit. This is most certainly not true. However, a series of photographs have been posted online showing a Chinese woman eating a human fetus. It turned out that she was an artist and a series of photographs was one of her works, called "Nutrition of people" (another recent work had a human brain in a jar). When questioned, the artist (Zhu Yu) stated that they were real human fetuses stolen from a medical school. Apparently this is a puppet head attached to the body of a duck. But real or not, the photo above is somewhat disturbing.