According to British media reports, the yellow mealworm Tenebrio molitor, commonly known as the breadworm, has been formally approved by European food regulators and will soon be landing on human tables. The yellow mealworm is said to be highly nutritious, but was previously only used as animal food or feed. The European Food Safety Authority approved the application of French insect food company Micronucleus, and yellow mealworms were approved to become the first insect food ingredient to be officially certified in Europe. Foreign media predicted that yellow mealworm food may be made into insect cookies, insect burgers or insect pasta in supermarkets and restaurants in European countries in the future. According to Deutsche Welle, the yellow mealworm is rich in protein and fiber. It is easy to breed and costs much less than livestock. It is a sustainable food supply material with low carbon emissions. Yellow mealworms are said to have a pretty good flavor. When dried it tastes like peanuts.

However, public opinion generally agrees that it will take some time for consumers to get used to this innovative new foodstuff, and in particular to overcome the discomfort of its appearance. The Guardian and other media outlets have described the yellow mealworm as maggot-like. However, some sociologists believe that time will change attitudes. On social media, some netizens reacted strongly to the idea, saying you'd have to throw up just to think about it, but others offered a different view - are prawns ugly to look at, but bad to taste? More netizens began to think about cooking methods.

Europeans and Americans have a lot of dark-colored dishes that are hard to accept. For example, casumasu cheese is a traditional goat cheese from Sardinia, Italy. It is listed by the Guinness Book of World Records as the world's most dangerous cheese and has been banned by the European Union for violating health and hygiene regulations. It is characterized by the presence of larvae in the cheese. In fact, the larvae are an integral part of the cheese, both in the preparation and serving stages. The cheese is made by heating raw goat's milk, waiting for it to solidify, and then placing it in cylindrical molds for 24 hours. After that, the locals place the cheese outside to attract a fly called the cheese fly to lay eggs on the cheese. After about two weeks, the inside of the cheese is covered with larvae of the fly. These larvae feed on the cheese, hence the creamy flavor. When people eat the cheese, they eat the larvae together. This cheese is considered a potential health risk because the larvae eaten in the stomach can still survive after entering the human digestive system, which can cause gastrointestinal disorders. The Italian government has banned cheese producers from selling the cheese, but locals still make it at home and eat it themselves.

Pig's Blood Chocolate Sauce, you don't want to know that the delicious Italian Neapolitan chocolate sauce you taste contains pig's blood. In fact, in early recipes, cocoa and chocolate were loaded with pig's blood, making this dessert unique. It is said that the popular nutella chocolate sauce originally contained pig's blood. However, pig's blood chocolate sauce has been banned in Italy. Nowadays, blood balls on the Italian market do not contain pig's blood and are replaced by other spices. In addition, German blood tongues are quite unacceptable. Blood tongue is made from pig's blood, tongue and lard, sometimes with the addition of cereal or breadcrumbs. If you order this dish, you can eat it like a regular sausage!