Top 10 most horrifying dishes on the planet

The most terrible, horrible dishes from stomach rats to frog frogs, rotten fish. Many people just look or smell, such as Surstromming, which has vomited, but these are traditional dishes of many countries around the world. Let's explore the 10 most horrifying dishes of them.

10. Stomach - Chinese

The mice were pulled from the mother's belly and dropped into a pot of water that had seasoned with spices. After that, diners enjoy it freely. This dish is favored by rumors that have the ability to improve the "projection bed" form.

9. Fresh frog smoothie - Peru

Residents of the mountains of Arequipa, Peru have for many years maintained the habit of drinking fresh frog vitamins to enhance health. Although not yet proved by scientists, local people believe that fresh frog meat helps them with resistance against all diseases. Even people do not use modern drugs.

How to make this unique, fresh frog smoothie is quite scary. Processors must choose frogs caught in the famous Lake Titicaca. They are stocked in glass tanks until customers choose. After that, fresh frogs are stripped out and mixed with many different ingredients when put into the blender. To reduce the fishy smell, the processor produces many ingredients such as aloe vera, honey, Adean root and alcohol to form a smoothie.

8. Magical Cheese - Italy

Besides the world-famous capuchino cups, the casu marzu in the Italian-shaped boots will make you more or less surprised. This is a traditional cheese of the Sardinian region, certainly not for the faint of heart. To make this casu marzu, the people here have to make the famous Pecorino cheese and ferment them by Piophila flies.

7. Boodog - Mongolia

A Piophila female can produce more than 500 eggs. Therefore, when eating this casu marzu cheese, diners still see flies larvae - maggots crawling at thousands of children. With the most macabre processing in the world, the Mongolian Boodog offers a depressing and compassionate image. They make this by drawing bones and intestines of cows or sheep through the throat.

6. Shiokara - Japan

Shiokara fermented fish organs and intestines are Japanese dishes, the main dish is the whole organs of fish including intestines, mixed with 10% salt and 30% rice flour and tempered. in a sealed box for 1 month. Today, because many people are afraid of their gut, Shiokara is replaced by other ingredients such as raw fish, cuttlefish .

5. Hakarl (fermented shark) - Iceland

Hakarl is a popular Icelandic dish that includes fermented " basking shark " meat and then hangs to dry for months. The flesh of this shark is poisonous when it is fresh, so it must be fermented and dried before eating. The shark was removed from the intestines, placed in a shallow pit in the sand, covered with sand and gravel and blocked with stones. Within 6 to 12 weeks it is rested in the sand, and the liquid concentrates outside the fish and fermentation is carried out. After fermentation, shark meat will be dried for several months.

Hakakl can only be served with small pieces, but even so, someone who has just tasted it for the first time will have to whimper even though it is not intentional, because of its terrible taste. If you are invited to eat this dish, it's best to seal your nose, because the smell of hakarl is much more horrifying than its taste.

4. Sannakji (Raw octopus) - Korea

When there are diners ordering food, new chefs catch octopus alive in the lake and prepare dishes. The continuous octopus tentacles will be quickly marinated by chefs and brought to serve customers immediately. When eating, diners are often reminded to chew right before the tentacles stick to the palate. If you let them in, you may suffocate and this is very life-threatening. Sannakji is very popular with many Koreans because of the great taste of fresh octopus meat. Many people say that when enjoying this dish, it feels like octopus tentacles are automatically crawling down the throat. If it is not Korean and is used to enjoying this dish, diners can easily choke when used.

3. Frog Sashimi (live frog) - Japan

To serve the frog Sashimi for fast and fresh customers, restaurants in Japan often confine frogs right in the kitchen. When there are customers ordering food, the chef will use the frog's scalpel and remove the inedible parts. The frog is skinned, the heart is taken and the heart is eaten as soon as it is removed from the chest chest, when the heart is still beating. Then the chefs will filter the frog's body to get the meat to serve the Sahimi and the rest of the bones will be stewed with fire to make the soup. It is worth mentioning that the chefs often slaughtered the frogs who were still alive in front of the guests, and as soon as they were "put on the plate" , the frog's head was still twitching and the eyes were still blinking terribly. It is also because it feels like having to "eat and swallow" frog so it is rare for tourists to try this Sahimi frog dish though it is one of the favorite dishes of Japanese people.

2. Kiviaq - Greenland

Kiviaq is a traditional delicacy of Inuits that resides in remote northern Greenland. To make this dish, one has to catch and kill auk seabirds and seals. With a seal, about 500 birds will be inserted into the abdomen, then stitched into a sturdy bag and buried deep underground for 18 months. After taking it up, the dish is finished, the birds are taken out, the person just needs to cut off the hair and eat right away, even the bone does not give up.

1. Surstromming (fermented herring) - Sweden

Although the taste of thum Thum is not very pleasant, but if you have reached the first piece, you may not stop chopsticks because this dish has a very strange attraction. This is a traditional Swedish dish originating from the North. Surstromming is made simply with fermented herring in the barrel one or several months later and canned and incubated for about a year. The fermentation process is so strong that the fish cans bulge because of the pressure. The Swedes often eat Surstromming outdoors because the food smells badly when the fish box is opened. Surstromming is often touted by visitors who dare to compare with rotten eggs, vinegar and avocado. However, this smelly traditional dish even has its own museum in Sweden.