Top 5 Extreme Chinese Foods – Pushing the Boundaries of Gastronomical Boundaries

If the first installment of Chinese food explored the "wall of smell and texture," this installment delves even deeper into the world of Chinese cuisine, challenging our psychological limits.

Foods that might be shocking to Koreans, but are a part of everyday life in China.
Let's explore five of these extreme dishes.

1. Stinky Tofu (臭豆腐) – A Tofu Dish Eaten Through Smell

A representative delicacy of southern China, stinky tofu (臭豆腐) is a traditional dish made with fermented tofu.

While crispy on the outside and soft on the inside, its strong odor initially irritates the nose.

Like Korea's "Cheonggukjang," the smell is strong, but once accustomed, many find themselves captivated by its rich, savory flavor.

In China, it's said to have a "bad smell, but the taste is unparalleled," and it's so beloved that it's even called the king of street food.

2. Pidan (皮蛋) – Eggs of a Thousand Years, the Taste of Time

Pidan (皮蛋) is a dish made by fermenting duck eggs in lime and ash.
Peeling reveals a black, jelly-like white and a richly fragrant yolk.

While its smell and color are overwhelming to Koreans, in China it's called a "delicacy created by time."

When served with porridge or bamboo shoots, it adds a deep, savory flavor, making it a popular "drinking snack for the elderly."

3. Yangan (羊眼) – The Taste of Courage in Meeting Eyes

In some regions of northwestern China, yangan (羊眼) is a highly prized dish.

Served boiled or grilled, its clear, jelly-like texture and the visual impact of its visible pupils are striking.

While it may seem like a challenge to Koreans, the locals consider it a sign of "serving the best cut of meat to an honored guest."

4. Mao Dan (毛蛋) – A Food Born at the Brink of Life

Mao Dan (毛蛋) is a duck egg just before hatching, revealing a small beak when cracked open. It is a fetal egg.

While it is almost taboo in Korea, it is considered an aphrodisiac and protein supplement in China and Southeast Asia.

5. Si Geng (蛇羹) – A Deeply Tonic Dish from Guangdong

Si Geng (蛇羹) is a luxurious snake soup representative of the Guangdong region.

Made by shredding snake meat and boiling it with chicken, mushrooms, and herbal medicine, the rich broth and subtle aroma combine to create a beloved wintertime tonic that warms the body.

While it still presents a significant psychological barrier for Koreans, in China, it is considered a wise dish that combines flavor and health.

While it may seem extreme, it embodies the Eastern culinary philosophy of using nature as medicine.

While these dishes represent a facet of Chinese cuisine, they aren't enjoyed by all Chinese people.

Reactions vary greatly depending on region, generation, and taste, and many younger generations even say, "I can't eat this."

However, what's clear is that these dishes reflect China's long-standing culinary culture and diversity.

While they represent an extreme challenge for some, they are a familiar part of daily life or a vestige of tradition for others.

Ultimately, what matters isn't whether you can eat them, but rather a respectful perspective on the cultural diversity they embody.

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