Century Egg – China, Southeast Asia

One of the most common principles we learn in life is about the relativity of time, like how a minute can feel like hours and vice-versa. Well, the same can be said about one of Southeast Asia’s famous delicacies, the Century Egg – it doesn’t actually take a century to make them.

Unlike its name, the Century Egg is usually chicken or duck egg that is preserved in an alkaline solution for at least a few weeks. Sometimes others prefer to preserve them for more than a couple of months. Eventually, the eggs will have a darker color, and a new degree of variety to the way they taste – each part of the egg carries a distinct taste to them — like a rainbow of flavors.

Ant Egg Soup – Laos, Thailand

During the summer season, many of us often crave to eat a nice cone of ice cream to battle the unbearable heat of the sun. However, many Thai people prefer to face the heat head-on and go for their many spicy delicacies.

Ant eggs are a seasonal ingredient in Thailand that can only be found in summer. Similar to how some countries love to go beetle hunting, Thai people would also hunt for ant eggs during the summer and use them in various dishes, including salads or soups. Well, whatever version it may be, ant eggs will undoubtedly make your meals healthier thanks to its high quantities of proteins and minerals – no wonder even the natives are willing to shave a few points off their credit card for this.

Escargot – France, India, Italy

Another name for “edible snail” is escargot. And although it may sound somewhat disgusting for some, snails are quite the delicious cuisine, especially when they’re adequately prepared.

Over the years, many businesses in the food industry have made investments in heliciculture, the term used for snail farming. Throughout their duration on the farm, snails would be fed with dried food or leaves, which will eventually help them get their signature flavor. And for one week, these snails will have to fast and be cleansed before they can finally be in good condition to be cooked and served. Though they are considered one of the fanciest cuisines anyone can try, some countries, like Morocco, also sell escargot as street food. They call it Ghlal, and they are cooked in a jar filled with hot water, herbs, and special spices.

Casu Marzu – Italy

If you ever plan on getting your hands on the Italian cheese, casu marzu, you might want to prepare a lawyer.

The casu marzu is a type of cheese made from sheep’s milk that’s curdled for around three weeks – so far so good, right? After cutting its crust, the cheese is left in the open, becoming real estate for flies to lay their eggs. Afterward, the cheese is kept in the dark for a few months, giving the larvae some time to eat through it – their excrements add to the cheese’s soft texture and rich flavor. However, due to many risks, like the live maggots possibly transferring to your body while you eat the cheese, the casu marzu is now considered illegal – though some people still manage to buy these in the black market.

Beef Tongue – North America, Mexico

Unlike other cuisines in this article, beef tongue has become a worldwide delicacy at this point, with many countries having their very own variant of the dish. This goes to show that sometimes you don’t have to go far to have a great meal.

Among the many recipes worldwide that use beef tongue as a critical ingredient are Mexico’s tacos and burritos, Russian Olivier salad, and Japanese gyutan. So, the chances are high that there exists a beef tongue recipe near your country. Or it could even be an already established dish in your hometown — knowing this can help you manage and save more on your investment money, too. Well, one thing’s for sure, this mouth-watering dish will most likely be something you’d want to try over and over again.

Bird’s Nest Soup – Southeast Asia

This dish is mainly found in Southeast Asia, particularly in China. However, bird’s nest soup carries a high degree of controversy due to the main ingredient in this recipe.

Like the name says, the key ingredient to this recipe is a bird’s nest, but it isn’t a nest of just any ordinary bird. A swiftlet is an endangered species of bird that lives in dark caves. They are similar to bats because they also use echolocation to navigate their surroundings. And unlike the usual twigs and tree branches, a swiftlet’s nest is made of their saliva, which then hardens once exposed to air. Due to its endangered status, many Chinese regions have banned the harvesting of its nests. Meanwhile, Malaysia and Thailand have established swiftlet farms to help preserve the species while collecting a few of their nests.

Fugu Blowfish – Japan

Although this isn’t widely served in other countries, the Fugu blowfish is a Japanese cuisine well-known worldwide and is quite a potentially dangerous meal.

The Fugu blowfish is among the deadliest fishes that swim the seas, not because of its hostile nature, but because of its lethally poisonous organs – particularly its ovaries, liver, and intestines. Because of this, only a select few of Japan’s chefs can take credit for having gotten a Fugu chef license. The license signifies their proficiency in making the deadly blowfish a safe and delicious meal for customers. And if you want to try out a guaranteed safe yet delightful meal, you may need to prepare at least $120 per person for the Fugu blowfish – a reasonable price since you’re paying for the services of one of Japan’s elite chefs.

Brain – Italy, France, Mexico

For most of us, eating brains is often reserved for zombies and other monsters found in movies and books. However, some countries have been using animal brains as a key ingredient to many of their recipes.

Animal brains are used in various recipes for different countries to the degree that they could sometimes be among the finest cuisines in five-star restaurants and also be a meal that anyone can afford in other places. Among the many recipes that use animal brains as a key ingredient is France’s tête de veau, Mexico’s tacos de sesos, China’s Tianma Zhunao Tang, South India’s goat brain curry, and Cuba’s brain fritters. One thing’s for sure, these meals are worth trying to satisfy our curiosity, at least.

Durian – Southeast Asia

If deception is considered a crime, then Durian fruits better find a defense attorney ASAP because they’re living proof of “bad on the outside, but good on the inside.”

Durian is a fruit often found around Southeast Asian countries, like China, Malaysia, Indonesia, Southern India, and Thailand. Thailand is the biggest exporter of the fruit, and the country is home to many durian farms. The two factors that often keep newcomers from trying out this very healthy snack are its spiky shell and pungent smell – countries like Singapore and Hong Kong have banned the carrying of this fruit in public transports because of this. However, once you try the contents stored within the fruit, you’ll be surprised at how yummy it is in contrast to its overpowering odor. Furthermore, Durian is also rich in iron, Vitamin C, and potassium – it’s even considered healthier than other fruits.

Haggis – Scotland

For many people, this Scottish piece of fine culinary wonder won’t appear pleasing to the eyes. However, what the Haggis lacks in appearance, it makes up for in taste.

Another delicacy that has withstood the test of time, Haggis existed during the era of the Vikings – way before the first gas-fueled automobile was even an idea. Haggis is another type of sausage that is known to be made in Scotland and is composed of meat, oatmeal, onions, salts, and spices. It is cooked in a sheep’s stomach – though nowadays, some use synthetic sausage casings. Because of its contents, Haggis is, more often than not, a delicious meal anyone can have that offers a variety of flavors with every bite – it’s kind of like bacon, but Scottish!