Someone was once quoted as saying "The Chinese eat anything with four legs, except tables. And everything that flies, except airplanes". Apparently so. Also known as "Dragon in the Flame of Desire" this dish is famously served in the Guolizhuang Restaurant of Beijing. Although it may seem strange ...
As far as brutality is concerned, this dish is hard to beat. Having been banned in several countries including Australia and Germany it consists of the customer picking out the animal they would like to eat from a tank. The chef will then fillet it before their eyes…without killing it. It is then ...
Also known as "dead and alive" fish it originated in Taiwan where it is now illegal to prepare. It has recently become popular in China after chefs figured out how to keep the fish alive as it is deep fried. Why would anyone do this? Supposedly to prove how fresh the fish is.
Fugu is Japanese for "pufferfish", and they are poisonous. Japanese law strictly controls their preparation in restaurants and only highly trained chefs are allowed to handle them. They are so dangerous in fact that domestic preparation has been known to cause accidental death.
To make this Scottish meal all you need is a sheep. First, take out the heart, liver, and lungs. Then boil them in the stomach for about three hours. Don't forget the salt.
Considered a delicacy in Cambodia, it is said that fried tarantula first became popular during the food shortages under the brutal Khmer Rouge regime. After Pol Pat was ousted though, the fried tarantulas stuck around and Cambodians today eat them like candy.
Very much like sannakji, this time the octopus is eaten whole. Like some of the other foods on this list though, it doesn't come without its dangers. The suckers on the octopus are known to stick to the tongue and mouth presenting a choking hazard. There are several deaths reported every year as a ...
The Farsi name of this dish literally translates to "head and hoof" and for good reason, as these are the central ingredients used to prepare it. While the main ingredient is cow feet, the head and stomach also contribute.
