7 most exotic dishes on the planet
Having collected numerous reviews about the extraordinary dishes in the world, DGF ICC submits its rating of the most outstanding.
Common for China and Vietnam. According to eyewitnesses, the texture of food is as disgusting as the appearance of fried Scorpions are fragile on the outside and mealy contain-gelatin filling. But at least they are not poisonous: after Scorpio goes into the fat, the poison loses its toxic properties.
The puffer fish
Unmatched Japanese delicacies. Poison puffer fish deadly: minor bug chefs can cost the lives of all those who will try. Therefore, the preparation only chefs who passed the exam and have passed the necessary training. Poison puffer fish at one thousand two hundred times more dangerous than cyanide. To order dish in Japan only, and only in the best restaurants.
Odori ebi or “live shrimp”
This delicacy cannot be compared with the puffer fish. Odori ebi is a sushi of live shrimp. Yes, they continue to move legs and antennae at the time of tasting. The cooking process does not take much time and effort: first, the shrimp are soaked in sake, and then, just before the meal is in the sauce. The delicacy is available all in the same ruthless Tokyo.
Be sure the name is somewhat exaggerates trokrevetne this dish. And although it’s a Chinese dish sometimes “getting ready” weeks and even months, wonder if it could be preserved for over a hundred years.
Usually “hundred year” eggs ready to eat after one hundred days of “marinating”: fresh duck, chicken or quail eggs coated with a mixture of tea infuser, lime, salt, ash and clay, then rolled in rice husks and straw, is placed in a basket and buried in the ground.
Over time, the clay mixture hardens and forms a crust, and the acid of the lime juice acts as a preservative and prevents putrefaction. Month through three-four hundred-year egg, you can taste it!
However, oddly enough, the main thing in this delicacy – not taste, and appearance. As a result of internal transformations of a protein turns into a thick amber-red jelly, and the yolk – milk-cream-gray mass with a greenish tinge. The yolk becomes creamy spicy taste and the taste of the protein remains unchanged.
The Chinese delicacy is served as a side dish to the main dish, added to soup or used as decoration for the usual egg dishes, e.g. omelettes. According to travelers, the best “century-old” eggs cooked on Donghuamen night market in Beijing.
Fried spider Cambodia
A traditional dish of Cambodian city Skwon. Tarantula “a-ping”, which has the size of a human palm, the people of Cambodia appreciates the practical as we caviar. Spiders are bred artificially in earthen burrows or caught in their habitat.
For a start they remove the fangs, which are very poisonous. Then flatten the abdomen, so they are unable to move. Then fry them in oil on slow open fire. Seasoned with sugar, small garlic and lots of salt. When the carapace of a spider becomes red-brown and on the paws for a crispy crust, then the tarantula is ready and can be eaten. The taste is reminiscent of crab or lobster. Only it is much more convenient, because the outer shell has been Curling we will not need it. The most delicious parts are the abdomen and legs of a spider. And the most avid fans appreciate more meat from the head of a spider.
In some restaurants the Lao town of Vang Vieng you can find dishes with a meaningful prefix “happy”. They feature a secret ingredient, which is the opium, mushrooms, or marijuana.
Want to get hallucinogenic pizza or a milkshake with toadstools? Yes please! However, the last time city officials, worried that Vang Vieng was called the capital of tourism, compete for the cover of the benches. But who searches – that always finds.
Were living in the root system of agave giant black ants lived and nobody touched them while the Mexicans used to eat absolutely all the food in the surrounding area, not learned to cook eggs of these ants. And off it went.
Usually they are lightly stewed, poured into tacos and add avocado, and the most interesting is that the taste is quite personal. Because likely not even to know what you eat – well refilling and refill, think of it. Source