Foreign Food Horrors

Flaevius said:
The mention of China has reminded me of a fish eye soup I encountered in Hong Kong. A pea-green soup was the final course of a 7-course meal. I was unaware what it contained; until I dipped my spoon into the opaque mixture and an eye bobbed to the surface. Apparently the soup was quite sweet tasting. Suffice to say, I didn't try it.


Century egg.

I'd try most things, but fish eyes and pungent eggs are off my menu.
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Fish eyes are weirdly chewy, like those sweets that glue your teeth together. Pretty inoffensive taste, just fishy.

Generally Chinese food is more flavoursome because everything goes in including all the rich tasty bits and bones. Better to slurp the chicken off the bone than just eat bland white chicken breast meat (which they find baffling).

Century eggs aren't that offensive, but the yolk does turn a weird texture like peanut butter.

Only Chinese food I've really drawn the line at was some fermented fish guts. Just no need for that at all.
 
Century egg is fine and you don’t really eat it as is alone. It isn’t served on its own but almost always with or in congee. The plain rice congee basically dilutes it. It’s like you don’t eat marmite from the jar but spread it thin on toasts.
 
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Torisashi is probably one of the things I definitely wouldn’t eat - don’t know a huge amount about the process behind it, but it goes against every food health bone in my body. I did pass on Balut too when I was working in the Philippines.

Natto is another one I’ve seen a lot of westerners struggle with, but it’s a texture thing and how snotty it is, the taste isn’t bad.
 
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