非中国人通常不喜欢的中国食物是什么?
正文翻译
What Chinese food do non-Chinese people usually dislike?
非中国人通常不喜欢的中国食物是什么?
非中国人通常不喜欢的中国食物是什么?
评论翻译
Ben Reynolds, BSc (hons) from University of Nottingham (1995)
I was married to a chinese woman for 30 years, we lived in the UK but would visit family in Hong Kong and China. I loved almost all of the food, even the chickens feet some has listed in other posts.
The few things I really didn't enjoy though were the following
Fermented bean curd. I just couldn't find the pleasure in it. I suspect it’s like Marmite, if you don't grow up eating it, its difficult to like as an adult.
Sandworms…. that’s a step too far, even for me and I normally eat anything…
Fried baby bird. I think its just because I didnt like the thought of eating babies.
Cubed pork fat, served cold. Tastes good, couldn’t stomach the texture though.
Aside from those few things the ‘real’ chinese food (not western restaurant crap) I had over those 30 years was amazing. Even though I am no longer with my ex, I still cook a lot of authentic Chinese food.
In my opinion, it’s the best cuisine in the world.
我和一个中国女人结婚 30 年了，我们住在英国，但会去香港和中国探望家人。 我喜欢几乎所有的食物，甚至是其他帖子中列出的鸡爪。
我真正不喜欢的几样食物如下：
腐乳。我只是找不到其中的乐趣。我怀疑它就像马麦酱，如果你小时候没有吃过这个，那么你成年后很难喜欢它。
沙虫。这太过分了，即使对我来说，我通常什么都吃
油炸小鸟。 我想这只是因为我不喜欢吃动物幼崽的想法。
猪油块，凉着吃。味道很好，但无法忍受它的质地。
除了那几样东西之外，我在这 30 年里吃到的“真正的”中国菜(不是西餐厅的垃圾菜)非常棒。即使我和我的前任分手了，我还是会做很多地道的中国菜。
在我看来，这是世界上最好的美食。
I was married to a chinese woman for 30 years, we lived in the UK but would visit family in Hong Kong and China. I loved almost all of the food, even the chickens feet some has listed in other posts.
The few things I really didn't enjoy though were the following
Fermented bean curd. I just couldn't find the pleasure in it. I suspect it’s like Marmite, if you don't grow up eating it, its difficult to like as an adult.
Sandworms…. that’s a step too far, even for me and I normally eat anything…
Fried baby bird. I think its just because I didnt like the thought of eating babies.
Cubed pork fat, served cold. Tastes good, couldn’t stomach the texture though.
Aside from those few things the ‘real’ chinese food (not western restaurant crap) I had over those 30 years was amazing. Even though I am no longer with my ex, I still cook a lot of authentic Chinese food.
In my opinion, it’s the best cuisine in the world.
我和一个中国女人结婚 30 年了，我们住在英国，但会去香港和中国探望家人。 我喜欢几乎所有的食物，甚至是其他帖子中列出的鸡爪。
我真正不喜欢的几样食物如下：
腐乳。我只是找不到其中的乐趣。我怀疑它就像马麦酱，如果你小时候没有吃过这个，那么你成年后很难喜欢它。
沙虫。这太过分了，即使对我来说，我通常什么都吃
油炸小鸟。 我想这只是因为我不喜欢吃动物幼崽的想法。
猪油块，凉着吃。味道很好，但无法忍受它的质地。
除了那几样东西之外，我在这 30 年里吃到的“真正的”中国菜(不是西餐厅的垃圾菜)非常棒。即使我和我的前任分手了，我还是会做很多地道的中国菜。
在我看来，这是世界上最好的美食。
Zack Lu, lives in Hong Kong (2009-present)
Many of the answers here mention stinky tofu, and not without good reason. That stuff is vile even for many Chinese people.
However…
There is a HUGE distinction between the two major kinds of stinky tofu:
Shanghai-style:
And Changsha style:
As with many things in life, black is better… at least much less offensive for the non-initiated.
The two types are made using very different methods.
这里的很多答案都提到臭豆腐，这不是没有理由的。即使对许多中国人来说，这些东西也是可恶的。
然而…
两种主要的臭豆腐有着巨大的区别：
上海风味：黄色臭豆腐
长沙风味：黑色臭豆腐
和生活中的许多事情一样，黑色更好……至少对不熟悉的人来说不那么令人讨厌。
这两种类型是使用非常不同的方法制作的。
Many of the answers here mention stinky tofu, and not without good reason. That stuff is vile even for many Chinese people.
However…
There is a HUGE distinction between the two major kinds of stinky tofu:
Shanghai-style:
And Changsha style:
As with many things in life, black is better… at least much less offensive for the non-initiated.
The two types are made using very different methods.
这里的很多答案都提到臭豆腐，这不是没有理由的。即使对许多中国人来说，这些东西也是可恶的。
然而…
两种主要的臭豆腐有着巨大的区别：
上海风味：黄色臭豆腐
长沙风味：黑色臭豆腐
和生活中的许多事情一样，黑色更好……至少对不熟悉的人来说不那么令人讨厌。
这两种类型是使用非常不同的方法制作的。
The Shanghai style is made from ingredients that have already started to properly rot. The smell it gives off is truly stinky. Even people who love the stuff admit that the smell is obxtively unpleasant. Imagine wet laundry, dirty socks, week old kitchen garbage etc. A very close smell is Japanese natto when it’s heated up. This is why many Japanese from the Kanto region don’t mind the smell as much.
Despite the strong smell, the yellow type doesn’t actually taste like much. Once you’re past the surface layer, the tofu inside is just like regular white tofu, no smell, no taste. This is why they need to put all those toppings on it.
The Changsha style is closer to a preserved or pickled food. The tofu is soaked in a brine that prevents the formation of bacteria which stink too much. The smell, while not great, is not quite nauseating either. It’s not a rotting smell, more of a strong briny, preserved meat on a BBQ smell.
The taste is also better, but I think this is because the black type is usually sliced thinner, so there’s less tofu volume to surface area.
People who’ve tried both kinds usually agree that the black type is better, at least less offensive. Personally, I’m not a fan of either type, but if I had to pick, I’d go black every time. The yellow type can literally ruin an entire meal if it’s on the table, or even on a nearby table.
上海风味的臭豆腐是由已经开始腐烂的原料制成的。它散发出的气味真的很臭。即使是喜欢这种东西的人也承认这种气味客观上是令人不快的。想象一下，湿衣服，脏袜子，一周的厨房垃圾等。它的味道和日本纳豆加热后的味道非常接近。这就是为什么许多来自关东地区的日本人不那么在意这种气味。
尽管黄色臭豆腐的味道很浓，但实际上尝起来并不怎么样。一旦过了表层，里面的豆腐就和普通的白豆腐一样，没有气味，没有味道。这就是为什么他们需要在上面放所有的配料。
长沙风味更接近于腌制食品。豆腐浸泡在盐水中，以防止细菌的形成，而细菌散发出太多的臭味。长沙风格的臭豆腐的气味虽然不是很好，但也不是很恶心。这不是腐烂的味道，更像是烧烤时腌制的咸肉的味道。
长沙臭豆腐味道也更好，但我认为这是因为黑色的豆腐通常切成薄片，所以豆腐的体积相对表面积更小。
试过这两种臭豆腐类型的人通常都认为黑色的更好，至少不那么令人讨厌。就我个人而言，我不是这两种类型的粉丝，但如果我必须选择，我每次都会选择黑色的臭豆腐。黄色的臭豆腐放在桌子上的或者放在附近的桌子上的话会毁掉整顿饭。
Despite the strong smell, the yellow type doesn’t actually taste like much. Once you’re past the surface layer, the tofu inside is just like regular white tofu, no smell, no taste. This is why they need to put all those toppings on it.
The Changsha style is closer to a preserved or pickled food. The tofu is soaked in a brine that prevents the formation of bacteria which stink too much. The smell, while not great, is not quite nauseating either. It’s not a rotting smell, more of a strong briny, preserved meat on a BBQ smell.
The taste is also better, but I think this is because the black type is usually sliced thinner, so there’s less tofu volume to surface area.
People who’ve tried both kinds usually agree that the black type is better, at least less offensive. Personally, I’m not a fan of either type, but if I had to pick, I’d go black every time. The yellow type can literally ruin an entire meal if it’s on the table, or even on a nearby table.
上海风味的臭豆腐是由已经开始腐烂的原料制成的。它散发出的气味真的很臭。即使是喜欢这种东西的人也承认这种气味客观上是令人不快的。想象一下，湿衣服，脏袜子，一周的厨房垃圾等。它的味道和日本纳豆加热后的味道非常接近。这就是为什么许多来自关东地区的日本人不那么在意这种气味。
尽管黄色臭豆腐的味道很浓，但实际上尝起来并不怎么样。一旦过了表层，里面的豆腐就和普通的白豆腐一样，没有气味，没有味道。这就是为什么他们需要在上面放所有的配料。
长沙风味更接近于腌制食品。豆腐浸泡在盐水中，以防止细菌的形成，而细菌散发出太多的臭味。长沙风格的臭豆腐的气味虽然不是很好，但也不是很恶心。这不是腐烂的味道，更像是烧烤时腌制的咸肉的味道。
长沙臭豆腐味道也更好，但我认为这是因为黑色的豆腐通常切成薄片，所以豆腐的体积相对表面积更小。
试过这两种臭豆腐类型的人通常都认为黑色的更好，至少不那么令人讨厌。就我个人而言，我不是这两种类型的粉丝，但如果我必须选择，我每次都会选择黑色的臭豆腐。黄色的臭豆腐放在桌子上的或者放在附近的桌子上的话会毁掉整顿饭。
Dante Wong, former Line-Cook at various Asian and Dim Sum Restaurants
Some of the other answers have already covered the usual suspects. Fermented bean curd, chicken feet, offal, century eggs, stinky tofu. And of course, I would usually throw in those food items with textures that aren’t common in the West, like jellyfish or sea cucumber.
But now I want to try going down a different path, by considering food items that, at first sight, might not seem like they have anything immediately offensive to the average Western palate, but based on my experience have usually not gone down well with those who have tried them.
Before that, however, I would just like to say I, like most of the other answers to this question, am exploring this from the view of what your average Western palate might find offensive. And by Western, I am referring to non-Asian folks from the States, Canada, the UK, Ireland, New Zealand, and Australia, because I have had the opportunity to witness non-Asian people from these countries trying the below food dishes. I haven’t had much experience observing people from South America, Europe, and Africa trying these food items, so I don’t have much thoughts on that side of the equation. Also, obviously there are many Westerners who live in China, HK, Macau, Taiwan, and find all the things mentioned below delicious - my observations are not based on their taste buds, but on those who have little to no exposure with authentic Chinese food. Also, I exclude non-Chinese Asians from my observation pool because, based on my experience, other Asians will not find any of the below strange or alien to their taste buds.
Okay, now that I’ve got that disclaimer out of the way… here are 5 food items that I think the the average Western palate usually dislikes:
(I don’t own any of the pictures below)
其他一些答案已经涵盖了常见的“嫌疑犯”。腐乳、鸡爪、内脏、皮蛋、臭豆腐。当然，我通常会加入一些质地在西方并不常见的食物，比如海蜇或海参。
但现在我想尝试另一种方式，考虑那些乍一看可能不会让普通西方人立刻反感的食物，但根据我的经验，那些尝过它们的人通常不会接受它们。
然而，在此之前，我只想说，就像这个问题的大多数其他答案一样，我正从普通西方人的味觉可能会觉得冒犯的角度来探讨这个问题。说到西方，我指的是来自美国、加拿大、英国、爱尔兰、新西兰和澳大利亚的非亚洲人，因为我曾有机会目睹来自这些国家的非亚洲人尝试下面的食物。我没有太多观察来自南美、欧洲和非洲的人尝试这些食物的经验，所以我对这方面没有太多想法。此外，很明显有很多西方人生活在中国大陆、香港、澳门、台湾，他们发现下面提到的所有东西都很好吃——我的观察不是基于他们的味蕾，而是基于那些几乎没有接触过正宗中国食物的人。此外，我把非亚裔华人排除在我的观察对象之外，因为根据我的经验，其他亚洲人不会发现以下任何一种对他们的味蕾来说是奇怪或陌生的。
好了，现在我已经说完了免责声明……这里有 5 种我认为普通西方人通常不喜欢的食物：
Some of the other answers have already covered the usual suspects. Fermented bean curd, chicken feet, offal, century eggs, stinky tofu. And of course, I would usually throw in those food items with textures that aren’t common in the West, like jellyfish or sea cucumber.
But now I want to try going down a different path, by considering food items that, at first sight, might not seem like they have anything immediately offensive to the average Western palate, but based on my experience have usually not gone down well with those who have tried them.
Before that, however, I would just like to say I, like most of the other answers to this question, am exploring this from the view of what your average Western palate might find offensive. And by Western, I am referring to non-Asian folks from the States, Canada, the UK, Ireland, New Zealand, and Australia, because I have had the opportunity to witness non-Asian people from these countries trying the below food dishes. I haven’t had much experience observing people from South America, Europe, and Africa trying these food items, so I don’t have much thoughts on that side of the equation. Also, obviously there are many Westerners who live in China, HK, Macau, Taiwan, and find all the things mentioned below delicious - my observations are not based on their taste buds, but on those who have little to no exposure with authentic Chinese food. Also, I exclude non-Chinese Asians from my observation pool because, based on my experience, other Asians will not find any of the below strange or alien to their taste buds.
Okay, now that I’ve got that disclaimer out of the way… here are 5 food items that I think the the average Western palate usually dislikes:
(I don’t own any of the pictures below)
其他一些答案已经涵盖了常见的“嫌疑犯”。腐乳、鸡爪、内脏、皮蛋、臭豆腐。当然，我通常会加入一些质地在西方并不常见的食物，比如海蜇或海参。
但现在我想尝试另一种方式，考虑那些乍一看可能不会让普通西方人立刻反感的食物，但根据我的经验，那些尝过它们的人通常不会接受它们。
然而，在此之前，我只想说，就像这个问题的大多数其他答案一样，我正从普通西方人的味觉可能会觉得冒犯的角度来探讨这个问题。说到西方，我指的是来自美国、加拿大、英国、爱尔兰、新西兰和澳大利亚的非亚洲人，因为我曾有机会目睹来自这些国家的非亚洲人尝试下面的食物。我没有太多观察来自南美、欧洲和非洲的人尝试这些食物的经验，所以我对这方面没有太多想法。此外，很明显有很多西方人生活在中国大陆、香港、澳门、台湾，他们发现下面提到的所有东西都很好吃——我的观察不是基于他们的味蕾，而是基于那些几乎没有接触过正宗中国食物的人。此外，我把非亚裔华人排除在我的观察对象之外，因为根据我的经验，其他亚洲人不会发现以下任何一种对他们的味蕾来说是奇怪或陌生的。
好了，现在我已经说完了免责声明……这里有 5 种我认为普通西方人通常不喜欢的食物：
1. Mooncake
I brought mooncakes from HK to the office once. And they were pretty pricey mooncakes as well - those of you who buy mooncakes during the Mid-Autumn Festival know how much they can cost. However, after a very lackluster reception from my ex-colleagues, I probably won’t be bringing mooncakes to the office ever again. The only one who seemed to enjoy it was my ex-colleague from… yeah, surprise surprise, Hong Kong.
I think it’s the combination of lotus paste and salted egg yolk. This is a combination that is very alien to the Western palate. Perhaps my mooncakes might have garnered more favorable reactions if they had come without the salted egg yolk, as I believe that it is the yolk more than the lotus paste, that throws them off the taste of mooncakes.
Also, I think there’s the issue of density as well. Mooncakes are dense, not exactly what my ex-colleagues might have imagined of a food item that has the word “cake” in its name; perhaps they were expecting light, fluffy concoctions, not that heavy denseness of a traditional mooncake.
I remember one of my ex-colleagues saying it was not sweet at all, so why is it called a “cake”? I actually found those mooncakes a tad too sweet, so I guess I should chalk that difference in how we both felt about the mooncakes’ sweetness to our different palates, as I am generally not a fan of sweet food.
However, my ex-colleagues had no problems scarfing down ice-cream “mooncakes”. Which shouldn’t surprise anyone, as those things are just ice-cream and chocolate.
月饼
我有一次从香港带了月饼到办公室，而且月饼也很贵，中秋节买月饼的都知道要多少钱。然而，在我的前同事们非常冷淡的接待月饼之后，我可能再也不会带月饼去办公室了。唯一一个似乎很享受的人是我以前的来自香港的同事。
我想是莲蓉和咸蛋黄的混合物。这种组合对西方人的口味来说是非常陌生的。如果没有咸蛋黄，我的月饼可能会得到更多的好评，因为我相信是咸蛋黄而不是莲蓉让月饼失去了味道。
同时，我认为还有密度的问题。月饼很浓，不完全是我以前的同事们想象的那种名字里有“蛋糕”的食物; 也许他们期待的是轻薄蓬松的月饼，而不是传统月饼那种厚重的味道。
我记得我的一个前同事说它一点都不甜，那它为什么叫“蛋糕”呢? 事实上，我发现那些月饼有点太甜了，所以我想我应该把我们对不同口味的月饼的甜度的感觉区别对待，因为我通常不喜欢甜食。
然而，我的前同事们在吃冰淇淋“月饼”时没有任何问题。这应该不会让任何人感到惊讶，因为那些东西只是冰激凌和巧克力。
I brought mooncakes from HK to the office once. And they were pretty pricey mooncakes as well - those of you who buy mooncakes during the Mid-Autumn Festival know how much they can cost. However, after a very lackluster reception from my ex-colleagues, I probably won’t be bringing mooncakes to the office ever again. The only one who seemed to enjoy it was my ex-colleague from… yeah, surprise surprise, Hong Kong.
I think it’s the combination of lotus paste and salted egg yolk. This is a combination that is very alien to the Western palate. Perhaps my mooncakes might have garnered more favorable reactions if they had come without the salted egg yolk, as I believe that it is the yolk more than the lotus paste, that throws them off the taste of mooncakes.
Also, I think there’s the issue of density as well. Mooncakes are dense, not exactly what my ex-colleagues might have imagined of a food item that has the word “cake” in its name; perhaps they were expecting light, fluffy concoctions, not that heavy denseness of a traditional mooncake.
I remember one of my ex-colleagues saying it was not sweet at all, so why is it called a “cake”? I actually found those mooncakes a tad too sweet, so I guess I should chalk that difference in how we both felt about the mooncakes’ sweetness to our different palates, as I am generally not a fan of sweet food.
However, my ex-colleagues had no problems scarfing down ice-cream “mooncakes”. Which shouldn’t surprise anyone, as those things are just ice-cream and chocolate.
月饼
我有一次从香港带了月饼到办公室，而且月饼也很贵，中秋节买月饼的都知道要多少钱。然而，在我的前同事们非常冷淡的接待月饼之后，我可能再也不会带月饼去办公室了。唯一一个似乎很享受的人是我以前的来自香港的同事。
我想是莲蓉和咸蛋黄的混合物。这种组合对西方人的口味来说是非常陌生的。如果没有咸蛋黄，我的月饼可能会得到更多的好评，因为我相信是咸蛋黄而不是莲蓉让月饼失去了味道。
同时，我认为还有密度的问题。月饼很浓，不完全是我以前的同事们想象的那种名字里有“蛋糕”的食物; 也许他们期待的是轻薄蓬松的月饼，而不是传统月饼那种厚重的味道。
我记得我的一个前同事说它一点都不甜，那它为什么叫“蛋糕”呢? 事实上，我发现那些月饼有点太甜了，所以我想我应该把我们对不同口味的月饼的甜度的感觉区别对待，因为我通常不喜欢甜食。
然而，我的前同事们在吃冰淇淋“月饼”时没有任何问题。这应该不会让任何人感到惊讶，因为那些东西只是冰激凌和巧克力。
2. Soymilk
I remember the faces my ex-colleagues made (yes, yes, I was experimenting on them, that doesn’t make me an evil person) when I introduced fresh, homemade Chinese soymilk to them. My aunt had one of those soymilk machines at home, and I brought a big flask to work. Yeah, the reception wasn’t great (except for HK ex-colleague). The faces they pulled … one even discreetly spat it back into her cup, saying it tasted like “dirty water” - which of course, left me slightly puzzled.
It was only when I drank my first “Western” soymilk, the one that gets sold at most grocery stores in the States, that I realized that the reason they might not have liked my aunt’s fresh homemade soymilk is because the two taste nothing alike.
My aunt’s fresh soymilk tastes like soy beans.
The one I bought at the grocery store tastes like water with a bit of sweetness to it, sometimes they taste a little vanilla-ey.
My aunt’s fresh soymilk had a creamy, frothy, thickness to it.
The one I bought at the grocery store had the mouth feel of soymilk that has been watered down substantially, as if every remnant of soybean had been washed away.
I did some further digging into the reason behind this discrepancy, and I found out that in the States (I’m not sure about other countries), they strip away that soybean bean-y flavor from the soymilk because people just don’t like that bean-y taste.
豆浆
我记得当我向我的前同事介绍新鲜自制的中国豆浆时，他们做出的表情(是的，我在他们身上做实验，这并不意味着我是一个邪恶的人)。我阿姨家里有一台豆浆机，我带了一大瓶子豆浆去上班。是的，他们的反应不太好(除了香港的前同事)。他们拉的脸……有一个甚至小心翼翼地把它吐回她的杯子里，说它尝起来像“脏水”——这当然让我有点困惑。
直到我喝了我的第一杯“西式”豆浆，也就是在美国大多数杂货店都能买到的那种，我才意识到他们可能不喜欢我阿姨新鲜自制豆浆的原因，是因为这两种豆浆的味道完全不同。
我阿姨的鲜豆浆尝起来像黄豆。
我在杂货店买的那种尝起来像水，有点甜，有时尝起来有点香草味。
我阿姨的新鲜豆浆有一种奶油味，多泡沫，很浓。
我在杂货店买的这款有一种豆浆的口感，它被大大地冲淡了，好像所有的大豆残留物都被冲走了。
我进一步研究了这种差异背后的原因，我发现在美国（我不确定其他国家），他们从豆浆中去除了大豆豆腥味，因为人们不喜欢这种豆腥味。
I remember the faces my ex-colleagues made (yes, yes, I was experimenting on them, that doesn’t make me an evil person) when I introduced fresh, homemade Chinese soymilk to them. My aunt had one of those soymilk machines at home, and I brought a big flask to work. Yeah, the reception wasn’t great (except for HK ex-colleague). The faces they pulled … one even discreetly spat it back into her cup, saying it tasted like “dirty water” - which of course, left me slightly puzzled.
It was only when I drank my first “Western” soymilk, the one that gets sold at most grocery stores in the States, that I realized that the reason they might not have liked my aunt’s fresh homemade soymilk is because the two taste nothing alike.
My aunt’s fresh soymilk tastes like soy beans.
The one I bought at the grocery store tastes like water with a bit of sweetness to it, sometimes they taste a little vanilla-ey.
My aunt’s fresh soymilk had a creamy, frothy, thickness to it.
The one I bought at the grocery store had the mouth feel of soymilk that has been watered down substantially, as if every remnant of soybean had been washed away.
I did some further digging into the reason behind this discrepancy, and I found out that in the States (I’m not sure about other countries), they strip away that soybean bean-y flavor from the soymilk because people just don’t like that bean-y taste.
豆浆
我记得当我向我的前同事介绍新鲜自制的中国豆浆时，他们做出的表情(是的，我在他们身上做实验，这并不意味着我是一个邪恶的人)。我阿姨家里有一台豆浆机，我带了一大瓶子豆浆去上班。是的，他们的反应不太好(除了香港的前同事)。他们拉的脸……有一个甚至小心翼翼地把它吐回她的杯子里，说它尝起来像“脏水”——这当然让我有点困惑。
直到我喝了我的第一杯“西式”豆浆，也就是在美国大多数杂货店都能买到的那种，我才意识到他们可能不喜欢我阿姨新鲜自制豆浆的原因，是因为这两种豆浆的味道完全不同。
我阿姨的鲜豆浆尝起来像黄豆。
我在杂货店买的那种尝起来像水，有点甜，有时尝起来有点香草味。
我阿姨的新鲜豆浆有一种奶油味，多泡沫，很浓。
我在杂货店买的这款有一种豆浆的口感，它被大大地冲淡了，好像所有的大豆残留物都被冲走了。
我进一步研究了这种差异背后的原因，我发现在美国（我不确定其他国家），他们从豆浆中去除了大豆豆腥味，因为人们不喜欢这种豆腥味。
3. Bittergourd / Bittermelon
I am not surprised by non-Asians not liking this. This is one of my favorite vegetables (well, technically a fruit…), and it’s great with black beans and ginger. You can also stuff it with minced pork and cook it in soup. For me, the more bitter it is, the better it tastes.
But I can understand why non-Asians might not like it. I don’t think non-Asians from aforementioned countries consume any vegetable that might be as bitter as the bitter melon. Artichokes and asparagus are nowhere near that level.
I do know a few however, who consume bitter melon for its health properties. But it seems to me that they’re much more focused on the health properties rather than its heavenly taste.
苦瓜
对于非亚洲人不喜欢这个，我并不感到惊讶。 这是我最喜欢的蔬菜之一（好吧，严格来说是一种水果），苦瓜搭配黑豆（豆豉）和生姜非常棒。 你也可以用碎猪肉塞进去，然后在汤里煮。 对我来说，越苦，味道越好。
但我能理解为什么非亚洲人可能不喜欢它。 我认为来自上述国家的非亚洲人不会吃任何可能像苦瓜一样苦的蔬菜。 朝鲜蓟和芦笋远不及那个水平。
然而，我确实认识一些人，他们吃苦瓜是为了它的健康功效。 但在我看来，他们更关注健康特性而不是其天堂般的味道。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
I am not surprised by non-Asians not liking this. This is one of my favorite vegetables (well, technically a fruit…), and it’s great with black beans and ginger. You can also stuff it with minced pork and cook it in soup. For me, the more bitter it is, the better it tastes.
But I can understand why non-Asians might not like it. I don’t think non-Asians from aforementioned countries consume any vegetable that might be as bitter as the bitter melon. Artichokes and asparagus are nowhere near that level.
I do know a few however, who consume bitter melon for its health properties. But it seems to me that they’re much more focused on the health properties rather than its heavenly taste.
苦瓜
对于非亚洲人不喜欢这个，我并不感到惊讶。 这是我最喜欢的蔬菜之一（好吧，严格来说是一种水果），苦瓜搭配黑豆（豆豉）和生姜非常棒。 你也可以用碎猪肉塞进去，然后在汤里煮。 对我来说，越苦，味道越好。
但我能理解为什么非亚洲人可能不喜欢它。 我认为来自上述国家的非亚洲人不会吃任何可能像苦瓜一样苦的蔬菜。 朝鲜蓟和芦笋远不及那个水平。
然而，我确实认识一些人，他们吃苦瓜是为了它的健康功效。 但在我看来，他们更关注健康特性而不是其天堂般的味道。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
4. Tofu
I think non-Asians from the aforementioned countries tend to see and treat tofu as an alternative to meat. Which is quite different to how most Asians would cook it. Perhaps this is why I see many people having a very strong dislike of tofu.
I remember going to the nearby cafe near my place in Boston for lunch and finding something called Vegan Blackened Tofu, which looked like this:
I tried it because I like trying new things.
It wasn’t very good.
Any flavor came from the seasoning, salt and pepper on the surface of the tofu.
But that flavor hadn’t soaked through the rest of the tofu, it only remained on the surface.
I’ve also seen tofu served on cold salad.
As in, lots of raw leaves and tomatoes and olives and onions, and then pieces of tofu scattered throughout.
I didn’t try that one.
It doesn’t sound or look…. appetizing.
I’m much more used to cooking tofu in a way where it soaks in flavors from all the other ingredients and sauces.
For example, scallion tofu
Or braised in a claypot with chicken
我认为来自上述国家的非亚洲人倾向于将豆腐视为肉类的替代品。这与大多数亚洲人的烹饪方式大不相同。也许这就是为什么我看到很多人非常不喜欢豆腐的原因。
我记得我去波士顿附近的一家咖啡馆吃午餐，发现了一种叫做素食黑豆腐的东西，看起来像这样:
我尝试它是因为我喜欢尝试新事物。
味道不是很好。
任何味道都来自豆腐表面的调味料，盐和胡椒。
但这种味道并没有渗透到豆腐的其他部分，它只是停留在豆腐的表面。
我也见过豆腐配冷沙拉。
里面有很多生叶子、西红柿、橄榄和洋葱，然后到处都是豆腐。
我没试过那个。
它听起来或看起来都不像开胃的食物。
我更习惯于煮豆腐，它能吸收所有其他配料和酱汁的味道。
例如，葱豆腐或者豆腐放在砂锅里炖鸡肉。
I think non-Asians from the aforementioned countries tend to see and treat tofu as an alternative to meat. Which is quite different to how most Asians would cook it. Perhaps this is why I see many people having a very strong dislike of tofu.
I remember going to the nearby cafe near my place in Boston for lunch and finding something called Vegan Blackened Tofu, which looked like this:
I tried it because I like trying new things.
It wasn’t very good.
Any flavor came from the seasoning, salt and pepper on the surface of the tofu.
But that flavor hadn’t soaked through the rest of the tofu, it only remained on the surface.
I’ve also seen tofu served on cold salad.
As in, lots of raw leaves and tomatoes and olives and onions, and then pieces of tofu scattered throughout.
I didn’t try that one.
It doesn’t sound or look…. appetizing.
I’m much more used to cooking tofu in a way where it soaks in flavors from all the other ingredients and sauces.
For example, scallion tofu
Or braised in a claypot with chicken
我认为来自上述国家的非亚洲人倾向于将豆腐视为肉类的替代品。这与大多数亚洲人的烹饪方式大不相同。也许这就是为什么我看到很多人非常不喜欢豆腐的原因。
我记得我去波士顿附近的一家咖啡馆吃午餐，发现了一种叫做素食黑豆腐的东西，看起来像这样:
我尝试它是因为我喜欢尝试新事物。
味道不是很好。
任何味道都来自豆腐表面的调味料，盐和胡椒。
但这种味道并没有渗透到豆腐的其他部分，它只是停留在豆腐的表面。
我也见过豆腐配冷沙拉。
里面有很多生叶子、西红柿、橄榄和洋葱，然后到处都是豆腐。
我没试过那个。
它听起来或看起来都不像开胃的食物。
我更习惯于煮豆腐，它能吸收所有其他配料和酱汁的味道。
例如，葱豆腐或者豆腐放在砂锅里炖鸡肉。
5. Chicken with Bones still in them
Yup. If I had a dollar for every complaint I’ve heard questioning the sanity of cooks who leave the bones on the chicken…
It’s not a surprise though. Breast meat is very much prized in the West and goes for a much higher price. Which works for me, as I prefer dark meat, and so I save quite a lot by sticking to the thighs.
Interesting enough, when I was still working in the restaurant industry, we used to have a system in place. If the customer was white, or non-Asian, we’d serve them more breast meat. If they were Asian, we’d serve them more dark meat.
That managed to keep everyone happy。
鸡肉里面留有鸡骨头
是的。如果我能从我听到的质疑那些把骨头留在鸡上的厨师是否理智的抱怨中得到一美元的话……
不过这并不奇怪。鸡胸肉在西方非常珍贵，价格要高得多。这对我很有用，因为我更喜欢鸡腿肉，所以我用鸡腿肉省了不少钱。
有趣的是，当我还在餐饮业工作的时候，我们曾经有一套制度。如果顾客是白人或非亚洲人，我们会给他们提供更多的鸡胸肉。如果他们是亚洲人，我们就多给他们上些鸡腿肉。
这让每个人都很高兴。
（注：美国人称鸡胸肉为White meat，鸡腿肉为Dark meat）
Yup. If I had a dollar for every complaint I’ve heard questioning the sanity of cooks who leave the bones on the chicken…
It’s not a surprise though. Breast meat is very much prized in the West and goes for a much higher price. Which works for me, as I prefer dark meat, and so I save quite a lot by sticking to the thighs.
Interesting enough, when I was still working in the restaurant industry, we used to have a system in place. If the customer was white, or non-Asian, we’d serve them more breast meat. If they were Asian, we’d serve them more dark meat.
That managed to keep everyone happy。
鸡肉里面留有鸡骨头
是的。如果我能从我听到的质疑那些把骨头留在鸡上的厨师是否理智的抱怨中得到一美元的话……
不过这并不奇怪。鸡胸肉在西方非常珍贵，价格要高得多。这对我很有用，因为我更喜欢鸡腿肉，所以我用鸡腿肉省了不少钱。
有趣的是，当我还在餐饮业工作的时候，我们曾经有一套制度。如果顾客是白人或非亚洲人，我们会给他们提供更多的鸡胸肉。如果他们是亚洲人，我们就多给他们上些鸡腿肉。
这让每个人都很高兴。
（注：美国人称鸡胸肉为White meat，鸡腿肉为Dark meat）
R.M.L. are my Initials, Observer & Internet Addict
Something that Chinese people eat that few non-Chinese actually eat — Chinese cruller. It's sort of like donuts but without the sugar.
中国人吃的东西但很少外国人会吃——中国油条。它有点像不加糖的甜甜圈。
Something that Chinese people eat that few non-Chinese actually eat — Chinese cruller. It's sort of like donuts but without the sugar.
中国人吃的东西但很少外国人会吃——中国油条。它有点像不加糖的甜甜圈。
Che Tianyi, knows Chinese
Warning, danger ahead, please watch carefully
I'm afraid it's the preserved egg that is the most feared Chinese food for foreigners. The preserved egg was named "the most disgusting food in the world" by CNN, saying that it tastes scary and looks strange, and is "the egg of the devil".
On the appearance, well, it can be said that there is no end to it. This is also the place where foreigners find the preserved egg terrible and disgusting.
Black, black, brown and brown, translucent, with the pine pattern, and also exudes a slight ammonia flavor. Compared with the white and flawless boiled egg, it's strange.
The preserved egg is very popular in our country. Although its taste is a little special, we are already familiar with the taste and don't think it has anything to eat.
All the time, foreigners are very exclusive of preserved eggs. Although they would be curious to see preserved eggs at the beginning and have a kind of psychology to try, they ran away immediately after smelling the smell.
But there are still some foreigners who dare to challenge PI Dan, just like the handsome foreign guy above.
This foreign handsome guy is usually very curious about preserved egg, and also wants to taste it. When he first saw the preserved egg and the taste, he was very calm, but when he stuttered down, his expression was almost magical.
After the young man stuttered the preserved egg, his calm expression began to become miscellaneous, and then he chewed it for a few times, then his whole body trembled and his face was ferocious.
警告，前方有危险，请仔细观看
恐怕皮蛋是外国人最害怕的中国食物了。皮蛋被美国有线电视新闻网(CNN)评为“世界上最恶心的食物”，称它吃起来很吓人，看起来很奇怪，是“魔鬼蛋”。
在外观上呢可以说是没完没了。这也是外国人觉得皮蛋难吃恶心的地方。
它的颜色黑、黑、棕、褐，半透明，带松木花纹，还散发出淡淡的氨味。和洁白无瑕的水煮蛋相比，它很奇怪。
皮蛋在我们国家很受欢迎。虽然它的味道有点特别，但我们已经熟悉了它的味道，不认为它有什么可吃的。
一直以来，外国人都非常排斥皮蛋。虽然一开始看到皮蛋会很好奇，有一种想要尝试的心理，但他们闻到皮蛋的气味后立即跑掉了。
但还是有一些外国人敢于挑战皮蛋，就像上面那个帅气的外国小伙一样。
这个外国帅哥通常对皮蛋很好奇，也想尝一尝。当他第一次看到皮蛋和闻到它的味道时，他非常平静，但当他结结巴巴地说下去时，他的表情几乎是神奇的。
年轻人吃了几口皮蛋后，他平静的表情开始变得混杂，然后他嚼了几下，全身颤抖，脸色狰狞。
Warning, danger ahead, please watch carefully
I'm afraid it's the preserved egg that is the most feared Chinese food for foreigners. The preserved egg was named "the most disgusting food in the world" by CNN, saying that it tastes scary and looks strange, and is "the egg of the devil".
On the appearance, well, it can be said that there is no end to it. This is also the place where foreigners find the preserved egg terrible and disgusting.
Black, black, brown and brown, translucent, with the pine pattern, and also exudes a slight ammonia flavor. Compared with the white and flawless boiled egg, it's strange.
The preserved egg is very popular in our country. Although its taste is a little special, we are already familiar with the taste and don't think it has anything to eat.
All the time, foreigners are very exclusive of preserved eggs. Although they would be curious to see preserved eggs at the beginning and have a kind of psychology to try, they ran away immediately after smelling the smell.
But there are still some foreigners who dare to challenge PI Dan, just like the handsome foreign guy above.
This foreign handsome guy is usually very curious about preserved egg, and also wants to taste it. When he first saw the preserved egg and the taste, he was very calm, but when he stuttered down, his expression was almost magical.
After the young man stuttered the preserved egg, his calm expression began to become miscellaneous, and then he chewed it for a few times, then his whole body trembled and his face was ferocious.
警告，前方有危险，请仔细观看
恐怕皮蛋是外国人最害怕的中国食物了。皮蛋被美国有线电视新闻网(CNN)评为“世界上最恶心的食物”，称它吃起来很吓人，看起来很奇怪，是“魔鬼蛋”。
在外观上呢可以说是没完没了。这也是外国人觉得皮蛋难吃恶心的地方。
它的颜色黑、黑、棕、褐，半透明，带松木花纹，还散发出淡淡的氨味。和洁白无瑕的水煮蛋相比，它很奇怪。
皮蛋在我们国家很受欢迎。虽然它的味道有点特别，但我们已经熟悉了它的味道，不认为它有什么可吃的。
一直以来，外国人都非常排斥皮蛋。虽然一开始看到皮蛋会很好奇，有一种想要尝试的心理，但他们闻到皮蛋的气味后立即跑掉了。
但还是有一些外国人敢于挑战皮蛋，就像上面那个帅气的外国小伙一样。
这个外国帅哥通常对皮蛋很好奇，也想尝一尝。当他第一次看到皮蛋和闻到它的味道时，他非常平静，但当他结结巴巴地说下去时，他的表情几乎是神奇的。
年轻人吃了几口皮蛋后，他平静的表情开始变得混杂，然后他嚼了几下，全身颤抖，脸色狰狞。
Ishtevan Peter, studies at Shanghai International Studies University (2023)
Five Chinese food that non-Chinese people usually dislike:
1. Chicken Claws
Chicken claws have a lot of skins and fascia, which means that they’ve got a great amount of collagen. Usually, chicken claws are proceeded with souse, fried or boiled with soy sauce and spices. It is widely loved in China, and its history of being served as food can be traced back to the Spring and Autumn Era. While it is a very common dish in China, non-Chinese people usually find it hard to accept.
2. Fermented bean curd(Toufu)
Fermented Toufu is another popular dish with a history over one thousand years. It is especially popular in the Southeast regions of China, as well as certain Southeast Asian countries. It is a kind of bean curd fermented to become a seasoning. People usually don’t use it directly as a dish because it is incredibly salty and heavy-flavoured. In the southern areas people would take them with plain porridge, or use it as seasoning in other dishes. Just like how Blue Cheese is generally resented by people unfamiliar with its taste and smell, fermented bean curds are seldom liked by non-Chinese people.
3. Chicken embryo
Directly translated as “raw egg” in China, it is an fertilized egg with an already developed embryo inside. The processing of this food is simple: You boil them like any other eggs. It is madly loved by many people in China for its delicious taste, but there are many others who find it disturbing as well. Non-Chinese people generally dislike the idea of eating embryos of any kind, so naturally, chicken embryo is another dish that foreigners find hard to accept.
4. Preserved egg.
Preserved eggs have had a nasty reputation for quite a long time now. A few years earlier it made to the top list of “World’s most disgusting food.” But in truth, when proceeded properly, it is a very safe and delicious dish. It is usually made from duck eggs, which are buried into mud containing alkaline substances. After a while, chemical reactions occur, and the egg turns into a transparent black-brownish colour. You can eat it directly, or you can serve it as a side dish. A very famous dish in China is the Preserved eggs and Lean pork meat porridge.
5. Animal Entrails
Animal entrails of all kinds are popular across the nation. Every hot pot restaurant in China serves animal entrails, and in various regions people have different methods of processing them as dishes. As tasty as they are, they contain a high level of cholesterol, which is harmful to the human body when ingested too much. People in the western world don’t usually eat them, and considering they are not exactly the healthiest kind of food, there are a lot of protesters against this dish.
非中国人通常不喜欢的五种中国食物:
1. 鸡爪子
鸡爪有很多皮和筋膜，这意味着它们含有大量的胶原蛋白。通常情况下，鸡爪会配上酱汁，用酱油和香料炸或煮。它在中国广受喜爱，食用的历史可以追溯到春秋时期。虽然这道菜在中国很常见，但非中国人通常很难接受。
2.腐乳(豆腐)
发酵豆腐是另一种有一千多年历史的流行菜肴。它在中国东南地区以及某些东南亚国家特别受欢迎。它是一种豆腐发酵而成的调味品。人们通常不会直接把它当做一道菜，因为它太咸了，味道太重了。。在南方地区，人们将它们与普通粥一起食用，或用作其他菜肴的调味品。就像不熟悉蓝纹奶酪味道和气味的人一般不喜欢它一样，豆腐乳也很少被外国人喜欢。
3.鸡胚胎（鸡仔胎）
在中国直接翻译为“生蛋”，它是一个受精卵，里面有已经发育成熟的胚胎。这种食物的加工很简单: 你把它们像其他鸡蛋一样煮熟。在中国，它因其美味而受到许多人的疯狂喜爱，但也有许多人认为它令人不安。外国人一般不喜欢吃任何种类的胚胎，所以很自然地，鸡胚胎是另一道外国人难以接受的菜。
4. 皮蛋。
很长一段时间以来，皮蛋一直名声不好。几年前，它曾是“世界上最恶心的食物”的榜首。但事实上，如果操作得当，这道菜是非常安全美味的。它通常由鸭蛋制成，将鸭蛋埋入含有碱性物质的泥中。一段时间后，发生化学反应，鸡蛋变成透明的黑棕色。你可以直接吃，也可以作为配菜。中国有一道很有名的菜是皮蛋瘦肉粥。
5. 动物内脏
各种动物的内脏在全国都很受欢迎。中国的每家火锅店都供应动物内脏，不同地区的人们有不同的烹饪方法。虽然美味可口，但它们含有高水平的胆固醇，摄入过多对人体有害。西方国家的人通常不吃它们，考虑到它们不是最健康的食物，有很多人反对这道菜。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
Five Chinese food that non-Chinese people usually dislike:
1. Chicken Claws
Chicken claws have a lot of skins and fascia, which means that they’ve got a great amount of collagen. Usually, chicken claws are proceeded with souse, fried or boiled with soy sauce and spices. It is widely loved in China, and its history of being served as food can be traced back to the Spring and Autumn Era. While it is a very common dish in China, non-Chinese people usually find it hard to accept.
2. Fermented bean curd(Toufu)
Fermented Toufu is another popular dish with a history over one thousand years. It is especially popular in the Southeast regions of China, as well as certain Southeast Asian countries. It is a kind of bean curd fermented to become a seasoning. People usually don’t use it directly as a dish because it is incredibly salty and heavy-flavoured. In the southern areas people would take them with plain porridge, or use it as seasoning in other dishes. Just like how Blue Cheese is generally resented by people unfamiliar with its taste and smell, fermented bean curds are seldom liked by non-Chinese people.
3. Chicken embryo
Directly translated as “raw egg” in China, it is an fertilized egg with an already developed embryo inside. The processing of this food is simple: You boil them like any other eggs. It is madly loved by many people in China for its delicious taste, but there are many others who find it disturbing as well. Non-Chinese people generally dislike the idea of eating embryos of any kind, so naturally, chicken embryo is another dish that foreigners find hard to accept.
4. Preserved egg.
Preserved eggs have had a nasty reputation for quite a long time now. A few years earlier it made to the top list of “World’s most disgusting food.” But in truth, when proceeded properly, it is a very safe and delicious dish. It is usually made from duck eggs, which are buried into mud containing alkaline substances. After a while, chemical reactions occur, and the egg turns into a transparent black-brownish colour. You can eat it directly, or you can serve it as a side dish. A very famous dish in China is the Preserved eggs and Lean pork meat porridge.
5. Animal Entrails
Animal entrails of all kinds are popular across the nation. Every hot pot restaurant in China serves animal entrails, and in various regions people have different methods of processing them as dishes. As tasty as they are, they contain a high level of cholesterol, which is harmful to the human body when ingested too much. People in the western world don’t usually eat them, and considering they are not exactly the healthiest kind of food, there are a lot of protesters against this dish.
非中国人通常不喜欢的五种中国食物:
1. 鸡爪子
鸡爪有很多皮和筋膜，这意味着它们含有大量的胶原蛋白。通常情况下，鸡爪会配上酱汁，用酱油和香料炸或煮。它在中国广受喜爱，食用的历史可以追溯到春秋时期。虽然这道菜在中国很常见，但非中国人通常很难接受。
2.腐乳(豆腐)
发酵豆腐是另一种有一千多年历史的流行菜肴。它在中国东南地区以及某些东南亚国家特别受欢迎。它是一种豆腐发酵而成的调味品。人们通常不会直接把它当做一道菜，因为它太咸了，味道太重了。。在南方地区，人们将它们与普通粥一起食用，或用作其他菜肴的调味品。就像不熟悉蓝纹奶酪味道和气味的人一般不喜欢它一样，豆腐乳也很少被外国人喜欢。
3.鸡胚胎（鸡仔胎）
在中国直接翻译为“生蛋”，它是一个受精卵，里面有已经发育成熟的胚胎。这种食物的加工很简单: 你把它们像其他鸡蛋一样煮熟。在中国，它因其美味而受到许多人的疯狂喜爱，但也有许多人认为它令人不安。外国人一般不喜欢吃任何种类的胚胎，所以很自然地，鸡胚胎是另一道外国人难以接受的菜。
4. 皮蛋。
很长一段时间以来，皮蛋一直名声不好。几年前，它曾是“世界上最恶心的食物”的榜首。但事实上，如果操作得当，这道菜是非常安全美味的。它通常由鸭蛋制成，将鸭蛋埋入含有碱性物质的泥中。一段时间后，发生化学反应，鸡蛋变成透明的黑棕色。你可以直接吃，也可以作为配菜。中国有一道很有名的菜是皮蛋瘦肉粥。
5. 动物内脏
各种动物的内脏在全国都很受欢迎。中国的每家火锅店都供应动物内脏，不同地区的人们有不同的烹饪方法。虽然美味可口，但它们含有高水平的胆固醇，摄入过多对人体有害。西方国家的人通常不吃它们，考虑到它们不是最健康的食物，有很多人反对这道菜。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
Gary Wei, Experienced in weight loss
For many non Chinese people, they don't like to have a meat with it's head on it, but many chinese people just love it so much, like fish head.
Many chinese think that the meat on the fish's face is the best part and chew with smoothest consistency. They even eat the eye ball, can you believe it or not.
Many chinese also like to eat duck head. Do you know that in china, they sell duck head for quite a bit of money. On the other hand, many non chinese enjoy fish and chips and roast duck without head on it.
Other than that, what else do non Chinese dislike?
Can you tell what is this? Pork intestine!!!
There are many different ways to serve pork intestines for chinese : fried, barbeque, cook with soup etc. But non chinese will dislike when they start to imagine where do this belong.
Welcome to follow in Chinese Lifestyle to learn more on everything about chinese food and snacks!
对于很多非中国人来说，他们不喜欢有头的肉，但很多中国人就是非常喜欢，比如鱼头。
许多中国人认为鱼脸上的肉是最好的部分，而且嚼起来最顺滑。 信不信由你，它们甚至会吃掉眼球。
许多中国人也喜欢吃鸭头。 你知道吗，在中国，鸭头可以卖很多钱。另一方面，许多非中国人喜欢吃炸鱼、薯条和无头烤鸭。
除此之外，非中国人还有什么不喜欢的？
你能说出这是什么吗？ 猪肠！
中国人吃猪肠的方式有很多种: 油炸、烧烤、煲汤等。但当非中国人开始想象这些东西属于哪里时，他们会不喜欢。
欢迎关注中国生活，了解更多关于中国食品和小吃的一切！
For many non Chinese people, they don't like to have a meat with it's head on it, but many chinese people just love it so much, like fish head.
Many chinese think that the meat on the fish's face is the best part and chew with smoothest consistency. They even eat the eye ball, can you believe it or not.
Many chinese also like to eat duck head. Do you know that in china, they sell duck head for quite a bit of money. On the other hand, many non chinese enjoy fish and chips and roast duck without head on it.
Other than that, what else do non Chinese dislike?
Can you tell what is this? Pork intestine!!!
There are many different ways to serve pork intestines for chinese : fried, barbeque, cook with soup etc. But non chinese will dislike when they start to imagine where do this belong.
Welcome to follow in Chinese Lifestyle to learn more on everything about chinese food and snacks!
对于很多非中国人来说，他们不喜欢有头的肉，但很多中国人就是非常喜欢，比如鱼头。
许多中国人认为鱼脸上的肉是最好的部分，而且嚼起来最顺滑。 信不信由你，它们甚至会吃掉眼球。
许多中国人也喜欢吃鸭头。 你知道吗，在中国，鸭头可以卖很多钱。另一方面，许多非中国人喜欢吃炸鱼、薯条和无头烤鸭。
除此之外，非中国人还有什么不喜欢的？
你能说出这是什么吗？ 猪肠！
中国人吃猪肠的方式有很多种: 油炸、烧烤、煲汤等。但当非中国人开始想象这些东西属于哪里时，他们会不喜欢。
欢迎关注中国生活，了解更多关于中国食品和小吃的一切！
K Depaul, M.A. Medical Biotechnology
While there are several rare foods inside China which by a non-Chinese perspective would be revolting, I don′t think these really qualify; dishes such as sandworms do exist, yet even most Chinese do not eat them.
However there is one particular Chinese foor which is very common in China yet very few foreigners learn to enjoy: stinky tofu:
While it looks very harmless it has a smell which puts off nearly anyone who did not learn to enjoy it during childhood.
虽然中国有几种罕见的食物，对于非中国人来说令人反感，我不认为这些真的够格；沙虫之类的菜肴确实存在，但即使是大多数中国人也不吃。
然而，有一种特别的中国食物在中国非常普遍，但很少有外国人学会享用：那就是臭豆腐
虽然它看起来非常无害，但它的气味几乎会让任何在童年时期没有学会享受它的人都望而却步。
While there are several rare foods inside China which by a non-Chinese perspective would be revolting, I don′t think these really qualify; dishes such as sandworms do exist, yet even most Chinese do not eat them.
However there is one particular Chinese foor which is very common in China yet very few foreigners learn to enjoy: stinky tofu:
While it looks very harmless it has a smell which puts off nearly anyone who did not learn to enjoy it during childhood.
虽然中国有几种罕见的食物，对于非中国人来说令人反感，我不认为这些真的够格；沙虫之类的菜肴确实存在，但即使是大多数中国人也不吃。
然而，有一种特别的中国食物在中国非常普遍，但很少有外国人学会享用：那就是臭豆腐
虽然它看起来非常无害，但它的气味几乎会让任何在童年时期没有学会享受它的人都望而却步。
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