1. Eat raw monkey brain

A table with a hole in the middle, usually two or four people sit around the table, and the hole in the middle just allows a little monkey's head to stick out. Take the monkey out, the monkey's head sticks out from the small hole, choose the right position, lock it with a metal hoop on the table, and scrape it off with a sharp knife. It is a great test for the knife worker to skim the skull quickly.

At this time, you can see the monkey brain is like tender tofu, then pour in boiling oil and sprinkle with chopped green onion. Diners stir directly in the monkey head with a spoon and continue to pour boiling oil. During this time, the monkey kept screaming and then scooped out the food while it was hot.

2. Three silent words

A plate of newborn mice (live) and a plate of seasoning. When a consumer grips a live mouse with red-hot iron-toed chopsticks, the mouse will make a squeak (this is the first squeak), after dipping the seasoning, the mouse will make a squeak again (this is the second squeak), and when it is put into the consumer's mouth, the mouse will make a squeak for the last time (three times in total). The menu is simple, and consumers need endless gluttony motivation and incomparable courage to taste this dish.

3. Iron turtle

After the soft-shelled turtle is put in clean water for 3-5 days, two pieces of special tiles are used, the soft-shelled turtle is buckled in the middle tile, and the tied soft-shelled turtle is put in a special copper charcoal stove with a secret soup bowl next to it. It is said that the bowl is also special, and the turtle eats soup just right. It is said that the making of soup is a secret recipe handed down by the chef. Slowly heat the tiles with a charcoal stove, and the turtle will drink soup when it is thirsty.

It is said that without 3-5 years of basic knowledge, you can't master the temperature at all. If you heat it too fast and too hot, the turtle will die before drinking the soup. Heat is the key. When the soup is finished, the tortoise will die, at least 4-5 hours. After that, the chef has to rework it.

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4. Whale meat

Although the International Whaling Commission stipulates that killing whales can only be used for scientific research, Japan is one of the most famous countries in the world. Their whaling industry has been opposed by many countries, but all kinds of whale meat can be seen in the Japanese market in Shanghai.

Step 5 air-dry chicken

When you make this kind of thing, you need some skills and the speed must be very fast. This is Tibetan food. The master plucked the hair and removed the dirt. The chicken was stuffed with seasoning, sewed and hung in a ventilated place (without bleeding). At this time, the chicken must still be alive, and then cooed in the snow like a wind chime, and its scenery was terrible.

6. Crispy goose intestines

Select a fat live goose, draw a circle along the goose's anus with a knife, then insert the index finger into the goose's anus, then rotate it and pull it out hard. This can get the freshest goose intestines, but the goose is too bitter.

7.water donkey meat

This dish is also a donkey's problem. The live donkey is fixed, with boiling soup beside it. Consumers designate a certain part to eat, and the chef peels off the donkey skin to reveal fresh meat. Pour boiling soup on the meat with a wooden spoon. When the meat is cooked, cut it off and serve it on a plate. It is said that most people who eat this dish don't eat it for the sake of eating, just to see how to water the donkey and see its facial expression.

8. Roasted duck palm

Place the live duck on a slightly hot iron plate, and heat the iron plate coated with seasoning. Live ducks will walk around the iron plate because of the heat, and then start jumping. Finally, the duck feet are cooked, but the duck is still alive. Cut off the duck's feet and put them on the table, and the duck will be used for other purposes.