By na.QI.win
Haggis
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The national dish of bonnie Scotland is a delicious (trust me!) delicacy of minced sheep’s heart, liver and lung with onion and spices, boiled in a sheep’s stomach and served with ‘tatties’ (potato). Yum! (It tastes better than it looks.)
Century Eggs (China)
Century eggs—or millennium eggs, thousand-year-old eggs or pidan, whatever you call them—are quail, duck or chicken eggs preserved in a mixture of ashes, clay and salt for several months. In the process, the egg’s white turns to a jelly-like brown mixture, while the yolk turns into a green-ish or gray-ish cream. Century eggs emit a powerful smell of sulfur and ammonia, and their taste is strong and complex.
Balut (Philipines)
Animal lovers, beware: You may be shocked by this one. Balut are fertilized duck eggs. This doesmean that they contain a duck embryo. Balut are boiled and served with their shell: You pierce a little hole on top of the egg and sip the liquid contained inside. Once you have drank it all, you break the shell and treat yourself with an unborn baby duck. Balut are most often eaten when they are 17 days old: the chick is boneless and not yet really formed. But some prefer to eat it when it is as old as 21 days and has a beak, feathers and bones.
Raw Blood Soup (Vietnam)
Tiet Cahn, or raw blood soup, is a traditional Vietnamese dish that contains very few ingredients: chicken gizzards and raw duck blood, topped with peanuts and herbs. Tiet Cahn is refrigerated before consumption: the blood then coagulates and has the texture of jelly.
Casu Marzu (Italy)
Granted, all cheeses are kind of gross, when you really take time to think about it: Fermented milk, full of bacteria and germs of all sorts. But the casu marzu goes beyond simple fermentation. It is closer to actual decomposition. This Italian pecorino—a.k.a. sheep milk cheese—is crawling with… live fly larvae. At the end of the making process, the cazu marzu’s crust is cut open, in order to let flies lay their eggs in the cheese. Once those eggs hatch, little larvae are born, making their way through the cheese and giving it its strong, unique taste. Some people love to eat their casu marzu with the larvae still alive and wiggling, others prefer to suffocate them with a paper bag prior to eating the cheese.
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