SHANGHAI (Web Desk) – While traveling along the Silk Road, one comes across rows of roadside restaurants that offer adventurous culinary delights to the travelers, reported CNN.
These delicacies, indigenous to China, tells centuries old culture of the country.
One of the specialities is the 1,000-year egg, also known as pidan. Preserved in clay and buried in the ground for several months, the yolk turns black and the whites brown, taking on a salty flavor.
A Shanghai specialty that proved popular was “lobsters”, or xiaolongxia, fried in giant greasy woks right on the roadside.
You’ve heard of fried chicken? Well, you will find fried pigeon and fried frogs in China.
Chinese chefs have championed nose to tail cooking long before it became fashionable in the West.
For example, frogs’ legs give one energy and vigor. Monkey brains are said to make your head feel better. And eating the penis of an ox, donkey or horse.
