Think you're fearless about food? These international delicacies go beyond trendy nose-to-tail eating and push the boundaries of adventurous eating: Piles of spiders deep-fried in garlic and spices; raw eggs cured for months until they reach a reeking, gelatinous state; fried or grilled newborn mice served with a spicy dipping sauce—and more.
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A palm-sized species of black tarantula known as "a-ping" is a well-known culinary specialty of Skuon, a small Cambodian village north of Phnom Penh. The rural area is sometimes called "spiderville" for the street vendors selling heaping trays of whole arachnids, which are bred in underground lairs and fried with garlic, sugar, spices and salt until their legs are crispy and their bodies turn a dusky red. |