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Street food is always people’s most favourite, and sometimes it gets more affection than any fancy restaurant or cafe from people. The sole reason for the popularity of street foods throughout the world is its affordability, fresh and local flavours and timeless service. Variety is always the core of street food, and in the world, each region has its own flavours, techniques and ingredients. However, this tourist spot can sometimes end up as an awkward experience due to certain ingredients that might not suit tourists from other lands.
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Street foods are often the soul of a geographical region. Even though most of the foods can be delicious on contrary, there are some dishes too that can be harsh on your stomach. It also offers a foray into the bizarre and the unconventional, with certain delicacies challenging even the most adventurous eaters. These unique offerings are often deeply rooted in local traditions and can provide profound insights into the cultural norms and historical practices of a region.
Chicken Feet
Chicken feet are a popular street food in several countries, especially in East Asia and Southeast Asia. In China and the Philippines, they are often braised or deep-fried and coated in flavorful sauces. Known for their gelatinous texture, they are enjoyed for their unique mouthfeel and are rich in collagen. This seemingly unusual delicacy showcases how different cultures creatively utilise every part of the animal in their culinary traditions.
Balut
Balut is a unique and bizarre street food commonly found in the Philippines. It consists of a fertilised duck egg with a partially developed embryo inside, typically boiled and eaten directly from the shell. Balut is often enjoyed with a pinch of salt, vinegar, or chilli and is known for its rich, savoury flavour and distinctive texture, combining the softness of the egg white, the firmness of the yolk, and the crunchiness of the embryo. It is a popular delicacy sold by street vendors, particularly in the evening.
Stinky Tofu
Stinky tofu is a notorious street food delicacy primarily enjoyed in Taiwan, Hong Kong, and parts of China. Fermented in a brine made of fermented milk, vegetables, and meat, it emits a pungent odour that belies its surprisingly mild and creamy taste. Often deep-fried and served with pickled cabbage and chilli sauce, this dish is a popular night market snack. Despite its strong smell, stinky tofu is celebrated for its unique flavour and texture.
Durian
Durian, often dubbed the "king of fruits," is a notorious street food in Southeast Asia, especially popular in Thailand, Malaysia, and Indonesia. Known for its strong odour, which some find unpleasant, durian has a creamy, custard-like texture with a unique sweet and savoury flavour. Street vendors typically sell durian whole or pre-packaged in segments. It is eaten fresh, often on the spot, and is also incorporated into desserts, smoothies, and savoury dishes, making it a polarising but intriguing delicacy for adventurous food lovers.
Century Egg
Century egg, also known as pidan, is a Chinese delicacy enjoyed for its unique flavour and texture. This preserved egg is made by curing duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to months. The yolk turns dark green or grey with a creamy consistency, while the white becomes a dark brown, jelly-like substance. Century eggs are commonly eaten as a standalone snack, sliced into congee.
Beondegi
Beondegi, a popular street food in South Korea, consists of silkworm pupae. Often found at street vendors and in markets, these steamed or boiled pupae are seasoned and served in cups. The dish has a distinctive earthy flavour and a slightly crunchy texture. Beondegi is not only a common snack but also a nostalgic treat for many Koreans, evoking memories of childhood.
Also read, The Curious Case of Century Eggs
Haggis
Haggis, a traditional Scottish delicacy, is renowned as one of the world's more unusual street foods. This savoury pudding combines sheep's heart, liver, and lungs with onions, oatmeal, suet, and spices, all encased in the animal's stomach. It is often served with neeps (turnips) and tatties (potatoes). On the streets, you can find haggis in various forms, including deep-fried haggis balls and haggis-stuffed pastries, showcasing its versatility and deep-rooted cultural significance in Scottish cuisine.
