As people know, every place may have its own unique customs. Whether it is clothing, lifestyle, or food culture. However, in some ways, the eating habits in some cultures may be unacceptable to people in other cultures. Even if these foods are considered delicious and passed down from generation to generation for a long time.

1. Food made from animal eyes

Many people have eaten pig's head meat, but many people feel a little bit scared when they see pig's eyes. However, some people will deliberately take off the pig's eyes, wash them and bake them into strings. Although this may be a little disgusting to many people, people who have eaten this kind of food think that pig's eyes taste excellent and full of elasticity. Especially after the entrance, Explosicum's feeling is even more comfortable than meatballs. Like Explosicum meatballs, roasted pig's eyes should not be overheated or undercooled, because overheating is easy to burn the mouth, while overcooling is too fishy.

On the other hand, there is a tuna eye eating habit in Japan. Tuna eyes can be bought for less than 2 yen in many Japanese shops. It tastes a bit like squid, surrounded by fish fat and cut muscles around the eyeball. To cook, just boil it and season it. Chefs who can cook this kind of food will use mixed sauces such as soy sauce and sesame oil to accompany tuna. It is said that this kind of food is very delicious.

2. Insect food

There is a traditional insect food in Mexico, which is made of agave worms. This worm is named because it likes to eat the roots of agave. Agave worms are meaty and nutritious, and contain a lot of protein. Worms can be baked or fried, and are usually eaten in warm tortillas with green tomatoes, limes, peppers and salt. Compared with the crispy pork, it tastes very nutty.

But in fact, there are not only Mexican food for eating insects, but also restaurants for eating insects all over the world, including new york. In Cambodia, there are even insect street snacks, and local primary school students and women will buy insect cooked food filled in small bags as snacks. And not only insects, Cambodians also eat fried tarantulas.

3. Chickens and babies

Chickens and babies are a special snack in southern Fujian, which originated in Zhangzhou, Fujian. It is said that chick fetus has high nutritional value and is rich in protein. The chick embryo is half hatched, so that the chick can take it out after it has formed a little bit in the egg. After taking it out, it will be stewed in salt or cooked with wine. However, even many local people in southern Fujian dare not eat this kind of food, because after peeling the eggshell, you can even see some hairs and general body shapes of half-hatched chickens, and some can even see bones.

4. Niu Huanxi

Many people may hear the name of this dish from time to time in Hong Kong movies. It is a famous Cantonese dish. Although many people like to eat beef, and they all know that cows are full of treasures, do you know where this dish comes from? The answer may surprise you. Although the name sounds elegant, it is actually the reproductive organ of a cow. It is said that Niu Huanxi has the effect of nourishing yin and tonifying kidney. When cooking Niuhuanxi, more ingredients are usually used, so Niuhuanxi usually has a good taste. Many people who are afraid to eat this kind of food without knowing it will also find this dish delicious.

5. Moose nose jelly

Residents in Alaska and the northernmost part of Canada are no strangers to moose meat. In these areas, moose meat is eaten in the form of steak, sausage and even pizza. However, there is a kind of venison that is considered to be rare and delicious, and that is the congealed venison nose.

In the past, the native hunters in the northwest could rely on a whole moose to support a family for several weeks. Every part of the animal is eaten or preserved, including the nose. Moose's long spherical nose is still regarded as a delicacy among the aborigines. Locals will cut moose's nose into pieces and put it in gelatinized broth. This dish was even mentioned in the northern cookbook published by the Canadian government in 1967.

Before cooking moose nose, the fur must be removed, or burnt on an open flame, or peeled after the nose is cooked. Then the chef slices his nose and stews it with onions, garlic and a series of other spices, which may include cinnamon, cloves, allspice or mustard seeds. Meat from other parts of moose's head, such as ears and lips, can also be added. Once the mixture cools down, the chef will put the meat slices in a baking pan, pour the broth on it, and then put the mixture in the refrigerator so that the broth can solidify. The jelly made is like a piece of bread, which will be sliced and eaten.