The Foreign Objects in the Sea says, "There are tens of millions of centipedes in Wuyu Mountain in the southeast of Jin 'an. Or cloud Zhang Yu. It tastes like prawns. " Now there is nowhere to find the centipede, and I haven't heard anyone dare to eat it. Scolopendra is delicious, but it is comparable to prawns. I wonder if it is exaggerated? A native of Hangzhou, who has a good knowledge of cooking, once wrote about eating centipedes: he suffered from bronchitis and was introduced by a friend to eat steamed eggs with centipedes. These centipedes are all bought from Chinese medicine shops, dried on tiles and ground into powder; Pierce a small hole in the top of the egg, pour out a little protein, pour in the centipede powder, put chopsticks into it and mix well, then plug it with paper and steam it in the pot. He ate 51 one after another, and the tracheitis was less. The author just said that the eggs smell good when peeled. ?

Look up the "Clear Barnyard Notes", in which there is a record of eating centipedes: "Before Daoguang, people in other hills in Qingpu liked to eat centipedes. Its taste is beautiful and white, and it can be three or four inches long and as wide as a finger. If you want to eat, you must cook a chicken four or five days ago, and put the shade of the mountain in the Napu bag. The more you stay, the centipede will be full. Even if the bag is cooked, the head, feet and skin will be removed, and the chicken will be killed again, and the soup will be cooked. It is not necessary to do it. " Here, it has been pointed out that it is "delicious". ?

I also read "Eating Addiction" written by Yin Dengguo in Taiwan Province, saying that Lingnan gourmets eat centipedes, which is euphemistically called "Shrimp with Hundred Feet": "Gourmets bury cock hair in the ground, and after some time, they will get centipedes' nests by digging up the soil. After catching the centipede, scald it in boiling water until it is half cooked, and then take it out of the pot. You can peel off the centipede shell like a shrimp shell, and chop off the poisonous claws with your head. The white and tender meat is' hundred-legged shrimp'; It looks like shrimp and tastes more delicious than shrimp. " ?

What makes people even more astounding is what is said in Dianshizhai Pictorial: "wang xing, a native of Shandong Province, has lived in Ningbo for many years, and he has a strange habit in his life. He likes to eat five poisons, such as snakes, scorpions and centipedes, which are regarded as delicious treasures." It's shocking to become addicted to raw centipedes. Coincidentally, some Indians eat centipedes raw, and they dig them out of the ground and chew them! ?

cicadas that sing incessantly in summer are also favored by the ancients. In Qi Min Yao Shu of the Northern Wei Dynasty, it is said: "Hammer it, stir it with fire, make it cooked, break it carefully, and chop it." Beat it first, then bake it, shred it and pour it with vinegar. This is a way of eating. The second way to eat is to "boil the soup, that is, out, break it as above." Coriander method. " This is the brewing method, without vinegar, but with coriander. The third way to eat: "steam it, finely cut the parsley, and put it on." This is steaming. It can be seen that people in the Northern Wei Dynasty ate cicadas and there were many ways to eat them. Look up the history of eating cicadas. As early as the Zhou Dynasty, people were eating cicadas, including the Emperor of Zhou. This was recorded in the Book of Rites, which was called "Xun" at that time. In addition, "Zhuangzi" describes a hunchbacked old man who skillfully picked cicadas for food in the Spring and Autumn Period. In the Three Kingdoms period, Cao Zhi wrote "Ode to Cicada", in which he wrote that cicadas have many natural enemies, and the biggest enemy is being cooked by chefs, which shows that cicadas are eaten by people. Now the Jingpo people in Yunnan regard cicadas as delicacies. Children light a fire at night to lure cicadas. When they get home, they remove their wings, bake them in a pot until they are half dry, and then fry them in fragrant oil. Their taste is crispy. ?

there is no doubt that silkworm chrysalis is edible. Ray Wu in Yuan Dynasty said in Edible Materia Medica: "After reeling, the pupa is eaten by people today." At present, some big hotels in Jilin take silkworm chrysalis as the main material, and make dozens of silkworm dishes by different cooking methods, such as "Floating Silkworm Treasure", "Spicy Silkworm Treasure", "Braised Three Fresh Silkworm Treasure" and "Clear Cooked Silkworm Treasure". Silkworm pupae should be thoroughly cleaned and boiled in boiling water for a quarter of an hour. Take it out and fry it in oil. It tastes crispy and tender. Some people have eaten tussah pupa, thinking that it is crispy and not greasy, and it is full of flavor. Silkworm pupae are rich in nutrition, and there is a saying that "51 g silkworm pupae top three eggs". It is an ideal winter health tonic for the elderly and the sick and weak. ?

Bee pupae can also be eaten. For example, people in the mountainous areas of western Hunan will catch wasps: from March in the spring to September in the lunar calendar, the bee fishermen grind rice flour, mix with spices, boil it into a fragrant paste, add the fried meat particles, and then throw the shredded cotton on the paste, put it into porcelain dishes and put it on the open space. The wasp comes when it smells the fragrance, and it will stick with cotton silk after eating. This is the mark. After the wasp flies away, the fisherman can chase after it according to the cotton silk, which can find the wasp's nest, some of which are built on trees as big as buckets; Some are built on the ground, like a bunker. At night, they surrounded the hive, lit fires on all sides, and suffocated the wasp in the nest. Open the nest, there are many forms of popcorn wasp larvae inside. More than 21 kilograms, and less than four or five kilograms. Take it home, wash it, set up a pot, pour in a cup of tea oil, then pour in bees and insects, stir it with chopsticks, and suddenly burst and smell. It is crisp and crisp, and it is nutritious and tender when used to scramble eggs, far better than Hangzhou Minglai's "scrambled eggs with diced ham". In Jiangsu and Zhejiang, some places fry with leeks. Someone lived in the northwest, where the oil-fried bee pupa was seasoned with pepper, onion and salt. It is said that the flavor is far better than the oil-soaked peanuts. ?

tender bamboo is sometimes eaten away by bamboo worms. Jingpo people take out fat and tender bamboo pupae from there, chop them up, wrap them in fried rice flour, and add seasoning and papaya vinegar to make them "pupae". Bake them on low fire, and then fry them in oil, that is, they become "oil pupae". Eating "oil pupa" can improve eyesight and strengthen spleen. Dai people in Xishuangbanna also like to eat bamboo worms. They divide them into two types: one is called "Yiruo", which is as thick as a silkworm baby and full of fat. Chop it finely and add various seasonings, which is called "bamboo pupa chopped raw". It is delicious, cool and refreshing, fragrant and sweet when eaten raw; You can also fry it, take out the butter in the pupa and spread it on the glutinous rice ball. Its taste is My Sweetie and chilly. Another kind of bamboo insect is called "Mi", which is slightly smaller, snow-white and full of oil. If you put them into the oil pan one by one, they will be as straight as lobster slices, taste sweet and crisp, fat but not greasy, and have a creamy fragrance. ?

This reminds people of Zhao Xuemin's Notes on Toastmasters in Southern Yunnan cited in Compendium of Materia Medica in the Qing Dynasty, in which he wrote that brown worms: "Brown worms burrow in palm trees and feed on the fat juice of their roots, which is as thick as sea cucumber and dark in color. The natives think that it is precious, and the toast must be rewarded to all guests. The soup is absolutely delicious, and the meat is tough and plump, just like the East China Sea ginseng cloud. If you eat it, it will increase your marrow and replenish your blood, especially if you treat it. If there is no disease in the local women, you will eat insects. " It is said that brown worms may be larvae of longicorn beetles. ?

"Eating insects" has a long history in China, and it has become a culture of eating, which is one of the contributions of the Chinese nation, but now it is not very popular-as a snack, it is only seen sporadically in the streets. However, foreign countries are on the rise: Japan has canned ants; Thailand has introduced "Fried Cao Meng" and "Hewei Longlouse", which are tourist snacks and attract many tourists. A restaurant frequented by stars in Los Angeles, USA, called for grilled mantis. A restaurant in Boston is famous for a roasted beetle; There are roasted spiders and canned cockroaches in France; Italy has seafood snails and fried earthworms; There are ivory sweet potato weevil larvae, brown corn moth larvae, white cylindrical grubs, pink cotton bollworm and turquoise meadow moth larvae on the insect stalls in Congo. ?

Insect food is an important source of food, and they all contain a lot of amino acids. Therefore, the solution to human food sources is not simply to increase the output of food crops. ?