7 strange delicious dishes not everyone dares to try

Natto: Natto is popular throughout Japan, consumed daily as a typical breakfast item or included in the lunch menu. Made from fermented soybeans, natto has a slimy texture and a characteristic strong smell. Many Japanese when enjoying natto, often add karashi mustard or soy sauce on top to reduce the unpleasant taste. Photo: Pinterest.

Northern Thao eggs: A popular specialty in China and some Southeast Asian countries, this dish is called by many names such as “egg of the century”, “egg of a hundred years”, “egg of North Thao”… The method is to preserve chicken, quail or duck eggs in a mixture of ash, clay, salt, rice husk and quicklime for a long time, from a few weeks to several months. Then, the egg white turns dark brown jelly with a salty taste, the yolk turns dark gray or dark green, the taste is intense due to the production of ammonia and hydrogen sulfide. Photo: A little Bit Human.

Duck eggs: Sold as street food along the roadside and at market stalls, duck eggs are a familiar rustic dish of Vietnamese people and also popular with visitors to the Philippines, where the dish is popular. eating is called balut. However, this protein-rich snack brings a sense of apprehension to many tourists and not everyone dares to try it. Photo: Phnom Penh Life.

Rat-soaked wine: An exotic beverage made by soaking rice wine with rats and letting it ferment for about a year. In China and Korea, where this specialty drink is produced, rat-soaked wine is said to be a health tonic. Many people believe it to be a cure for asthma and some liver diseases, although there are no studies to confirm these claims. Photo: SAPO Viagens.

Mongolian Boodog: Due to nomadic practices, ancient Mongols often lacked kitchens and cooking utensils. Therefore, they have found creative ways to prepare dishes. Among them is boodog, a dish made by deboning a goat and using its intact skin to stuff heated rocks, organs, onions and potatoes inside. The hot stones will cook the meat from the inside out. Photo: Braciamiancora.

Casu Marzu cheese: This is one of the most “horror” cheeses in the world with thousands of maggots crawling. As a specialty of the island of Sardinia, Italy, this sheep’s milk cheese is popular with locals, but tourists “hesit to” dare to taste it. When making this dish, people use a fly that lays eggs in the cheese to help the fermentation process take place better. The cheese is then stored in a cool, dark place for the eggs to hatch. When fly eggs hatch into maggots, they feed on the fat in the cheese, giving the dish a smooth, textured and distinctive flavor. Image: Wikipedia.

Lamb’s Head: Sheep’s head has long been a favorite all over the world, especially in Northern Europe and the Mediterranean. The usual recipes may vary, including grilled, smoked or lamb head soup, and the similarity is that the dish is served with the head intact. Photo: Meridian.