Last Updated on 2016-05-19 , 1:35 pm
Tired of Ban mian and cai png? Well, here are some exotic dishes from all over the world to whet your appetite (or wreck your appetite). Just a word of warning, some of the images might be a tad bit disturbing so if you’re having your meal, you might want to read this later.
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Sheeps’s head
Smalahove (Sheep’s head) is a Western Norwegian traditional dish that is normally cooked and served before christmas. Because the eyes and ears has a lot of fats, they are the parts that are eaten first. That’s great, so you don’t have a sheep staring at you when you eat it.
Testicles
In Canada, Prairie Oysters are served. But don’t be confused by the name. They are actually testicles. And there’s even a festival to celebrate this dish! Just make sure it’s not yours that’s served.
Eyeballs
On top eating sheep’s head, people eat their eyeballs too, by itself. Pop them in like the Singaporean fishballs we’re used to.
Chicks
We have all eaten eggs before but we bet you’ll think twice before eating this. In the Phillipines, a dish by the name of Balut takes egg cuisine one step further. They use an egg with developing duck embryo and boil it alive while it is still in shell. Breaking open the egg reveals a half formed chick. Definitely anti-vegetarian.
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Sannakji
This South Korean delicacy is famous because it moves, and if you don’t chew fast enough, the tentacles of the octopus will stick to your mouth. Be prepared to taste some movement as you frantically chomp down on these tentacles.
Escamoles
Looking at pictures of Escamoles, you might think it’s pretty normal-looking, but they are actually made up of ant larvae. It is termed as insect caviar, and is considered a delicacy.
Stuffed camels
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We kid you not. This exists, and it is the world’s largest dish and stuffed full of ingredients that normally include a lamb and 20 entire chickens. And of course, the camel.
Insect Cheese
In Italy, there is a dish that is just cheese. Not just any cheese though, it’s stuffed with insects. Larvae are added to cheese to promote fermentation, so the cheese is as decomposed as it can be.
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