This dish involves cooking the entire head of a cow and serving it with a complex array of condiments, including as many as 15 different sauces like chilli, soy sauce and vinegar. It is also accompanied by onions.

Despite its intimidating appearance, and the fact that the meat is typically torn off by hand, the dish is celebrated for its “spicy and delicious” flavour and a “melt-in-the-mouth” texture.

Fried water dragonflies

This specialty of Yunnan province in the southwest of China requires dragonfly larvae to be caught from the water before they are fried until golden brown.

While the appearance of dragonflies lined up on a plate may seem daunting to the eye, their crispy and delicious taste is hard to resist.

Fried caterpillar

The prickly appearance and colourful bodies of these critters, which typically indicates toxicity, have become a delicacy in the northeast of China.

Prior to cooking, they are soaked in water to remove impurities, and their bellies carefully sliced open to extract the innards.

During cooking, the caterpillars are flash-fried on a high heat for just 30 seconds.

Usually accompanied by spring onions, ginger and diced coloured peppers, some experienced chefs coat them with egg and breadcrumbs.

Ants hot pot

Another speciality of Yunnan province is Pig’s Feet Hot Pot with Black Ants.

The soup base is made from pig’s trotters, black chicken, ribs and beef offal.

Its distinctive sour flavour comes from the formic acid released when ants are burned and mixed into the hot pot.

Roasted pig eyes

These are a traditional delicacy in Guangxi, an autonomous region in southern China bordering Vietnam.

Fresh pig eyes are skewered and roasted over an open fire, then seasoned with a variety of spices, such as salt, sesame, and chilli.

Cow-dung hot pot

You will be glad to hear that this dish, originally from Guizhou province in southwestern China, does not use actual dung, but rather the digestive liquid from a cow’s stomach as the soup base.

Before preparing the dish, cows are fed premium grass and herbs, after which the undigested grass and liquid from their stomachs are extracted to make the hot pot.

Notably, the broth is often consumed as a favoured part of the meal after enjoying the food.

Dried field mouse

A famous snack from Fujian province, southeastern China this stemmed from the waste-not, want-not attitude of farmers in the area who captured field mice to protect their crops.

The dried mice are not only tasty but also high in protein and are believed to have medicinal properties, such as helping stem frequent urination or bed-wetting in children.

Steamed hedgehog buns

This prickly sounding dish is traditionally served at Chinese Spring Festival, or Lunar New Year time.

No, it is not dangerous to eat, the “hedgehogs” are actually steamed buns shaped like the spiky mammals.

In folklore, hedgehogs are often regarded immortal and are seen as lucky charms, believed to bring wealth and prosperity to homes in Lunar New Year.

Insect salad

Thai papaya salad with crickets is a classic dish claimed by both Laos and the northeastern region of Thailand.

The crunchy offering is made with shredded under-ripe papaya mixed with dried crickets, tomatoes, peanuts, chilli and other dressings.

Octopus ice cream

This multi-leg-themed desert is unique to and popular in Japan and is celebrated for its distinct taste and texture.

Fresh octopus is first chopped and cooked, then blended with an ice cream mix that includes milk, sugar and vanilla essence.