世界上十大最令人难以接受的食物
正文翻译
10. Live Silkworm Pupa - India
In Northeastern India, this dish was experienced in Assam, a region known for its cuisine that’s remarkably different from the rest of India. People here eat pork, insects, and at times, even pets. During our visit, we went to the home of a man who raised silkworms. The silkworms eventually grow into moths, but before that, they enter the pupa stage, weaving a cocoon. The process involves cutting open the cocoon to extract the pupa inside. What shocked me most was that the pupa was still alive, squirming as if resisting its fate. Finally, I mustered the courage to try it. The flavor was like swallowing a juicy vitamin—watery and oddly refreshing on a hot day. It was an experience I’ll never forget.
印度活蚕蛹
在印度东北部的阿萨姆邦，我尝试了这道令人印象深刻的美食。阿萨姆的饮食风格与印度其他地区截然不同，当地人不仅吃猪肉，还会吃昆虫，甚至偶尔尝试宠物。在这里，我们拜访了一位养蚕人，他的蚕通常会蜕变成蛾子，但在此之前会进入蛹的阶段，蚕会织茧，而他们则将茧切开，取出里面的蛹。令我震惊的是，这些蛹竟然还活着，不停地蠕动着，仿佛抗拒被食用的命运。最终，我鼓起勇气品尝了它，味道像吞下一颗多汁的维生素，水润且略带清凉，在炎热的天气里，这或许是一种特别的体验，但我依然难以释怀。
9. Eel Jelly - UK
This was the infamous jellied eel from the UK, a dish that can only be described as a nightmare in gelatin form. While I enjoyed many British dishes like shepherd’s pie and fish and chips, jellied eel was a different story. Imagine a jelly that isn’t strawberry or cherry flavored, but instead tastes like briny ocean water. You can scoop it up and chew it, or simply pick around the plate. It’s cold, slippery, and has fatty sections that might be skin. The texture is gelatinous, and the flavor is overwhelmingly fishy, like ocean water boiled with gelatin. For me, it was impossible to enjoy.
鳗鱼冻
这就是臭名昭著的英国鳗鱼冻，一道只能用“噩梦味道的明胶”来形容的食物。在伦敦时，我非常喜欢牧羊人派和炸鱼薯条这样的传统菜肴，但鳗鱼冻却完全是另一回事。试想一块果冻，不是草莓味，也不是樱桃味，而是咸腥的海水味，你可以用勺子舀起来嚼，也可以在盘子里挑选，总之它既凉又滑，还带有脂肪感，有可能是鱼皮。它的口感胶质化，味道腥气扑鼻，就像有人把海水煮开后加入明胶制成，对我来说，这道菜完全无法接受。
8. Raw Cow Stomach - Ethiopia
Eating raw cow stomach with the Mursi tribe in Ethiopia was one of the wildest food experiences of my life. On that day, a cow was sacrificed, and its large stomach was removed and cleaned out. The raw stomach, still fresh and full of remnants, was sliced and immediately eaten. Despite the contents still lingering inside, the tribe seemed unbothered. Watching them eat, I felt both fascinated and horrified. As I hesitated, I wondered if I really had to do this. I even considered not filming, thinking no one would ever know I skipped this. Yet, driven by curiosity and respect for the tradition, I reluctantly gave it a try.
生牛胃
与埃塞俄比亚穆尔西部落一起吃生牛胃，堪称我人生中最疯狂的饮食经历之一。那一天，他们宰杀了一头牛，将其巨大的胃取出并清理，然后将生胃切片，直接食用。尽管胃中残留着未完全消化的内容物，但部落成员毫不在意，吃得津津有味。我在一旁看着，心中既感到新奇又充满恐惧，迟疑间，我不禁问自己是否真的必须尝试，甚至一度想过不拍摄以逃避这一挑战。然而，出于对传统的尊重和对未知的好奇，我还是勉强咬牙尝试了一口。
7. Silkworm Pupa - Korea
Silkworm pupa, a popular snack in South Korea, takes the seventh spot on this list. The way it’s prepared here brings out a musty, sour smell, reminiscent of an old, forgotten mattress left in an attic for decades. The texture is similar to boiled sardines, but the flavor is far less pleasant. While I admire its cultural significance, the combination of its smell and taste made it one of the least appetizing foods I’ve encountered. I doubt I’ll be seeking it out again, but if I ever do, I’ll look harder for its redeeming qualities.
韩国蚕蛹
韩国的蚕蛹是当地人喜爱的小吃，但在我看来，它是世界上最难以下咽的食物之一，因而排在第七位。这种蚕蛹的气味发霉且带酸，仿佛一张在阁楼里遗忘几十年的旧床垫，口感类似煮熟的沙丁鱼，但味道远不如沙丁鱼可口。尽管我理解它的文化意义，但它散发的气味与味道实在让我难以接受，未来我可能不会再主动品尝这种小吃，但如果有机会重试，我会努力寻找它的优点。
6. Cow Bile Dip - Thailand
In Chiang Mai, Thailand, cow bile dip is a delicacy that locals adore. Made by draining the bile from a cow’s gallbladder, the dip is paired with raw buffalo meat. The bitterness of the bile is unparalleled, striking deep into the core of your taste buds. Despite the addition of spices and seasonings to enhance the dish, the intense bitterness was overwhelming. For the people of Chiang Mai, it’s a beloved flavor, but for me, it was a deeply challenging culinary experience.
牛胆蘸酱
在泰国清迈，牛胆蘸酱是当地人喜爱的珍馐。他们从牛的胆囊中提取胆汁，用来搭配生水牛肉食用。胆汁的苦味浓烈得直击味蕾，即使加入调料和香料来提升整体风味，也掩盖不了它那难以忍受的苦涩，但清迈人对这种苦味情有独钟，而对我来说，这是一场极具挑战的美食体验。
5. Raw Alpaca Kidney - Peru
In the Peruvian Andes, where alpacas and llamas are raised, I encountered a dish that tested my limits: raw alpaca kidney. After the alpaca was slaughtered, the kidney was removed and offered raw, with only a sprinkle of salt to enhance the flavor. Even with the salt, the taste was intense, and the texture was tough, gummy, and required considerable effort to chew. It had a mineral-like flavor, reminiscent of eating raw vitamins but far worse. While this dish is part of their traditional cuisine and deeply tied to their culture, it was one of the most challenging foods I’ve ever tried.
生羊驼肾
在秘鲁安第斯山脉，当地人饲养羊驼和美洲驼，而我在那里遇到了一道极限之作：生羊驼肾。在宰杀羊驼后，肾脏被取出直接食用，仅撒上少许盐来提味，但即使加了盐，味道仍然十分浓烈，口感坚韧且带有黏性，咀嚼起来需要极大的耐心。它带有一种矿物质般的味道，让人联想到生吃维生素，但远比那更难以入口。虽然这道菜是他们传统饮食的一部分，并深深植根于文化中，但对我来说，这绝对是我尝试过的最艰难的美食之一。
4. Stingray Liver - Vietnam
In Vietnam, stingray liver is regarded as a delicacy, but for me, it was one of the most unappetizing foods I’ve ever encountered. The liver was large, flat, and resembled foie gras in appearance. However, its flavor was overwhelming—soft, slimy, and pungent, with a smell that bordered on offensive. The taste was sour and rotten, like scraps from the bottom of the ocean. Despite my respect for the chef and local customs, this dish was nearly impossible to eat, leaving me with a memory I wouldn’t want to revisit.
黄貂鱼肝
在越南，黄貂鱼肝被视为一道珍馐，但对我来说，这是我吃过最令人难以接受的食物之一。肝脏外形大而扁平，看上去有点像鹅肝。然而，它的味道却令人难以忍受——质地软滑，散发出刺鼻的气味，接近令人反感的边缘，味道酸腐，就像从海底捡来的残渣。尽管我尊重厨师的技艺和当地的饮食习惯，但这道菜几乎让我难以下咽，也成为一个我不愿再尝试的回忆。
3. Raw Cow Organ - Tanzania
Sharing raw cow organs with the Datoga tribe in Tanzania ranks as one of the most intense food experiences of my life. As part of their tradition, a cow was suffocated, and its organs were immediately removed. The liver, dunked in fresh blood and bile, was eaten raw. This was no survival necessity—it was a delicacy and a celebration for the tribe. The texture was soft but oddly resistant, tearing apart slowly under my teeth. The combination of blood and bile created an overpowering, bitter taste that tested every bit of my resolve. Although I respected their traditions and the cultural significance of the dish, it was an incredibly difficult experience to endure.
生牛内脏
与坦桑尼亚的达托加部落分享生牛内脏，成为我人生中最具冲击力的饮食经历之一。按照部落传统，他们将牛窒息后立即取出内脏，将生肝浸入鲜血和胆汁中后直接食用，这不是生存的需要，而是一种珍馐美味，也是庆祝的仪式。肝脏的质地柔软却奇异地有韧性，在牙齿下缓慢撕裂，鲜血与胆汁的混合物则带来一种极为浓烈、苦涩的味道，对我的忍耐力是前所未有的考验。尽管我尊重他们的传统和这种食物的文化意义，但这依然是一次极其难以忍受的体验。
2. Fermented Skate - Korea
Fermented skate is a South Korean delicacy that I could never fully embrace. A skate resembles a stingray, but the fermentation process gives it a powerful ammonia smell that assaults your senses the moment it’s served. The taste burns your throat and nose, leaving behind a fishy, sour, and astringent aftertaste. The texture, while crunchy, does little to mask the pungency. Even some locals struggle with this dish, and for me, it was nearly unbearable. Despite having spent years in Korea and trying it multiple times, fermented skate remains one of the most challenging foods I’ve ever encountered.
发酵鳐鱼
韩国的发酵鳐鱼是一道颇具争议的美味，而我却始终无法完全接受。这种鳐鱼外形类似于黄貂鱼，但发酵过程赋予它一种极其强烈的氨气味，一上桌就让人感到气味的冲击，味道刺喉又刺激鼻腔，留下腥气、酸涩且苦涩的余味。尽管口感略带酥脆，却掩盖不了那令人窒息的刺鼻气味，即便是一些当地人也难以完全适应这道菜，而对我来说，这几乎是无法忍受的体验。尽管我在韩国生活多年，多次尝试这道食物，发酵鳐鱼依然是我尝试过最具挑战性的食物之一。
1. Armadillo - Peru
The most revolting food I’ve ever eaten is armadillo in Peru. Caught using a crude trap, this armadillo was prepared two ways—grilled and made into soup. While the grilled version was somewhat tolerable, the soup was another story. The smell was overwhelming and the flavor sour and rancid, like old mothballs. The texture of the meat was slimy and deeply unpleasant. After filming, I couldn’t hold back and ended up vomiting. This dish, with its overpowering aroma and off-putting taste, sits firmly as the worst culinary experience I’ve ever had.
犰狳
排在第一位的是秘鲁的犰狳，这是我尝试过最令人作呕的食物。这只犰狳是用简陋的陷阱抓到的，被制作成烤制和汤两种形式。烤制的犰狳还算勉强可以接受，但汤则完全是另一种糟糕的体验。气味刺鼻，味道酸腐，像陈年的樟脑丸，而肉质黏滑且令人极为不适。拍摄结束后，我实在忍不住呕吐了。这道菜凭借其令人难以承受的气味和味道，毫无疑问成为我尝试过的最糟糕的美食体验。
In Northeastern India, this dish was experienced in Assam, a region known for its cuisine that’s remarkably different from the rest of India. People here eat pork, insects, and at times, even pets. During our visit, we went to the home of a man who raised silkworms. The silkworms eventually grow into moths, but before that, they enter the pupa stage, weaving a cocoon. The process involves cutting open the cocoon to extract the pupa inside. What shocked me most was that the pupa was still alive, squirming as if resisting its fate. Finally, I mustered the courage to try it. The flavor was like swallowing a juicy vitamin—watery and oddly refreshing on a hot day. It was an experience I’ll never forget.
印度活蚕蛹
在印度东北部的阿萨姆邦，我尝试了这道令人印象深刻的美食。阿萨姆的饮食风格与印度其他地区截然不同，当地人不仅吃猪肉，还会吃昆虫，甚至偶尔尝试宠物。在这里，我们拜访了一位养蚕人，他的蚕通常会蜕变成蛾子，但在此之前会进入蛹的阶段，蚕会织茧，而他们则将茧切开，取出里面的蛹。令我震惊的是，这些蛹竟然还活着，不停地蠕动着，仿佛抗拒被食用的命运。最终，我鼓起勇气品尝了它，味道像吞下一颗多汁的维生素，水润且略带清凉，在炎热的天气里，这或许是一种特别的体验，但我依然难以释怀。
9. Eel Jelly - UK
This was the infamous jellied eel from the UK, a dish that can only be described as a nightmare in gelatin form. While I enjoyed many British dishes like shepherd’s pie and fish and chips, jellied eel was a different story. Imagine a jelly that isn’t strawberry or cherry flavored, but instead tastes like briny ocean water. You can scoop it up and chew it, or simply pick around the plate. It’s cold, slippery, and has fatty sections that might be skin. The texture is gelatinous, and the flavor is overwhelmingly fishy, like ocean water boiled with gelatin. For me, it was impossible to enjoy.
鳗鱼冻
这就是臭名昭著的英国鳗鱼冻，一道只能用“噩梦味道的明胶”来形容的食物。在伦敦时，我非常喜欢牧羊人派和炸鱼薯条这样的传统菜肴，但鳗鱼冻却完全是另一回事。试想一块果冻，不是草莓味，也不是樱桃味，而是咸腥的海水味，你可以用勺子舀起来嚼，也可以在盘子里挑选，总之它既凉又滑，还带有脂肪感，有可能是鱼皮。它的口感胶质化，味道腥气扑鼻，就像有人把海水煮开后加入明胶制成，对我来说，这道菜完全无法接受。
8. Raw Cow Stomach - Ethiopia
Eating raw cow stomach with the Mursi tribe in Ethiopia was one of the wildest food experiences of my life. On that day, a cow was sacrificed, and its large stomach was removed and cleaned out. The raw stomach, still fresh and full of remnants, was sliced and immediately eaten. Despite the contents still lingering inside, the tribe seemed unbothered. Watching them eat, I felt both fascinated and horrified. As I hesitated, I wondered if I really had to do this. I even considered not filming, thinking no one would ever know I skipped this. Yet, driven by curiosity and respect for the tradition, I reluctantly gave it a try.
生牛胃
与埃塞俄比亚穆尔西部落一起吃生牛胃，堪称我人生中最疯狂的饮食经历之一。那一天，他们宰杀了一头牛，将其巨大的胃取出并清理，然后将生胃切片，直接食用。尽管胃中残留着未完全消化的内容物，但部落成员毫不在意，吃得津津有味。我在一旁看着，心中既感到新奇又充满恐惧，迟疑间，我不禁问自己是否真的必须尝试，甚至一度想过不拍摄以逃避这一挑战。然而，出于对传统的尊重和对未知的好奇，我还是勉强咬牙尝试了一口。
7. Silkworm Pupa - Korea
Silkworm pupa, a popular snack in South Korea, takes the seventh spot on this list. The way it’s prepared here brings out a musty, sour smell, reminiscent of an old, forgotten mattress left in an attic for decades. The texture is similar to boiled sardines, but the flavor is far less pleasant. While I admire its cultural significance, the combination of its smell and taste made it one of the least appetizing foods I’ve encountered. I doubt I’ll be seeking it out again, but if I ever do, I’ll look harder for its redeeming qualities.
韩国蚕蛹
韩国的蚕蛹是当地人喜爱的小吃，但在我看来，它是世界上最难以下咽的食物之一，因而排在第七位。这种蚕蛹的气味发霉且带酸，仿佛一张在阁楼里遗忘几十年的旧床垫，口感类似煮熟的沙丁鱼，但味道远不如沙丁鱼可口。尽管我理解它的文化意义，但它散发的气味与味道实在让我难以接受，未来我可能不会再主动品尝这种小吃，但如果有机会重试，我会努力寻找它的优点。
6. Cow Bile Dip - Thailand
In Chiang Mai, Thailand, cow bile dip is a delicacy that locals adore. Made by draining the bile from a cow’s gallbladder, the dip is paired with raw buffalo meat. The bitterness of the bile is unparalleled, striking deep into the core of your taste buds. Despite the addition of spices and seasonings to enhance the dish, the intense bitterness was overwhelming. For the people of Chiang Mai, it’s a beloved flavor, but for me, it was a deeply challenging culinary experience.
牛胆蘸酱
在泰国清迈，牛胆蘸酱是当地人喜爱的珍馐。他们从牛的胆囊中提取胆汁，用来搭配生水牛肉食用。胆汁的苦味浓烈得直击味蕾，即使加入调料和香料来提升整体风味，也掩盖不了它那难以忍受的苦涩，但清迈人对这种苦味情有独钟，而对我来说，这是一场极具挑战的美食体验。
5. Raw Alpaca Kidney - Peru
In the Peruvian Andes, where alpacas and llamas are raised, I encountered a dish that tested my limits: raw alpaca kidney. After the alpaca was slaughtered, the kidney was removed and offered raw, with only a sprinkle of salt to enhance the flavor. Even with the salt, the taste was intense, and the texture was tough, gummy, and required considerable effort to chew. It had a mineral-like flavor, reminiscent of eating raw vitamins but far worse. While this dish is part of their traditional cuisine and deeply tied to their culture, it was one of the most challenging foods I’ve ever tried.
生羊驼肾
在秘鲁安第斯山脉，当地人饲养羊驼和美洲驼，而我在那里遇到了一道极限之作：生羊驼肾。在宰杀羊驼后，肾脏被取出直接食用，仅撒上少许盐来提味，但即使加了盐，味道仍然十分浓烈，口感坚韧且带有黏性，咀嚼起来需要极大的耐心。它带有一种矿物质般的味道，让人联想到生吃维生素，但远比那更难以入口。虽然这道菜是他们传统饮食的一部分，并深深植根于文化中，但对我来说，这绝对是我尝试过的最艰难的美食之一。
4. Stingray Liver - Vietnam
In Vietnam, stingray liver is regarded as a delicacy, but for me, it was one of the most unappetizing foods I’ve ever encountered. The liver was large, flat, and resembled foie gras in appearance. However, its flavor was overwhelming—soft, slimy, and pungent, with a smell that bordered on offensive. The taste was sour and rotten, like scraps from the bottom of the ocean. Despite my respect for the chef and local customs, this dish was nearly impossible to eat, leaving me with a memory I wouldn’t want to revisit.
黄貂鱼肝
在越南，黄貂鱼肝被视为一道珍馐，但对我来说，这是我吃过最令人难以接受的食物之一。肝脏外形大而扁平，看上去有点像鹅肝。然而，它的味道却令人难以忍受——质地软滑，散发出刺鼻的气味，接近令人反感的边缘，味道酸腐，就像从海底捡来的残渣。尽管我尊重厨师的技艺和当地的饮食习惯，但这道菜几乎让我难以下咽，也成为一个我不愿再尝试的回忆。
3. Raw Cow Organ - Tanzania
Sharing raw cow organs with the Datoga tribe in Tanzania ranks as one of the most intense food experiences of my life. As part of their tradition, a cow was suffocated, and its organs were immediately removed. The liver, dunked in fresh blood and bile, was eaten raw. This was no survival necessity—it was a delicacy and a celebration for the tribe. The texture was soft but oddly resistant, tearing apart slowly under my teeth. The combination of blood and bile created an overpowering, bitter taste that tested every bit of my resolve. Although I respected their traditions and the cultural significance of the dish, it was an incredibly difficult experience to endure.
生牛内脏
与坦桑尼亚的达托加部落分享生牛内脏，成为我人生中最具冲击力的饮食经历之一。按照部落传统，他们将牛窒息后立即取出内脏，将生肝浸入鲜血和胆汁中后直接食用，这不是生存的需要，而是一种珍馐美味，也是庆祝的仪式。肝脏的质地柔软却奇异地有韧性，在牙齿下缓慢撕裂，鲜血与胆汁的混合物则带来一种极为浓烈、苦涩的味道，对我的忍耐力是前所未有的考验。尽管我尊重他们的传统和这种食物的文化意义，但这依然是一次极其难以忍受的体验。
2. Fermented Skate - Korea
Fermented skate is a South Korean delicacy that I could never fully embrace. A skate resembles a stingray, but the fermentation process gives it a powerful ammonia smell that assaults your senses the moment it’s served. The taste burns your throat and nose, leaving behind a fishy, sour, and astringent aftertaste. The texture, while crunchy, does little to mask the pungency. Even some locals struggle with this dish, and for me, it was nearly unbearable. Despite having spent years in Korea and trying it multiple times, fermented skate remains one of the most challenging foods I’ve ever encountered.
发酵鳐鱼
韩国的发酵鳐鱼是一道颇具争议的美味，而我却始终无法完全接受。这种鳐鱼外形类似于黄貂鱼，但发酵过程赋予它一种极其强烈的氨气味，一上桌就让人感到气味的冲击，味道刺喉又刺激鼻腔，留下腥气、酸涩且苦涩的余味。尽管口感略带酥脆，却掩盖不了那令人窒息的刺鼻气味，即便是一些当地人也难以完全适应这道菜，而对我来说，这几乎是无法忍受的体验。尽管我在韩国生活多年，多次尝试这道食物，发酵鳐鱼依然是我尝试过最具挑战性的食物之一。
1. Armadillo - Peru
The most revolting food I’ve ever eaten is armadillo in Peru. Caught using a crude trap, this armadillo was prepared two ways—grilled and made into soup. While the grilled version was somewhat tolerable, the soup was another story. The smell was overwhelming and the flavor sour and rancid, like old mothballs. The texture of the meat was slimy and deeply unpleasant. After filming, I couldn’t hold back and ended up vomiting. This dish, with its overpowering aroma and off-putting taste, sits firmly as the worst culinary experience I’ve ever had.
犰狳
排在第一位的是秘鲁的犰狳，这是我尝试过最令人作呕的食物。这只犰狳是用简陋的陷阱抓到的，被制作成烤制和汤两种形式。烤制的犰狳还算勉强可以接受，但汤则完全是另一种糟糕的体验。气味刺鼻，味道酸腐，像陈年的樟脑丸，而肉质黏滑且令人极为不适。拍摄结束后，我实在忍不住呕吐了。这道菜凭借其令人难以承受的气味和味道，毫无疑问成为我尝试过的最糟糕的美食体验。
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10. Live Silkworm Pupa - India
In Northeastern India, this dish was experienced in Assam, a region known for its cuisine that’s remarkably different from the rest of India. People here eat pork, insects, and at times, even pets. During our visit, we went to the home of a man who raised silkworms. The silkworms eventually grow into moths, but before that, they enter the pupa stage, weaving a cocoon. The process involves cutting open the cocoon to extract the pupa inside. What shocked me most was that the pupa was still alive, squirming as if resisting its fate. Finally, I mustered the courage to try it. The flavor was like swallowing a juicy vitamin—watery and oddly refreshing on a hot day. It was an experience I’ll never forget.
印度活蚕蛹
在印度东北部的阿萨姆邦，我尝试了这道令人印象深刻的美食。阿萨姆的饮食风格与印度其他地区截然不同，当地人不仅吃猪肉，还会吃昆虫，甚至偶尔尝试宠物。在这里，我们拜访了一位养蚕人，他的蚕通常会蜕变成蛾子，但在此之前会进入蛹的阶段，蚕会织茧，而他们则将茧切开，取出里面的蛹。令我震惊的是，这些蛹竟然还活着，不停地蠕动着，仿佛抗拒被食用的命运。最终，我鼓起勇气品尝了它，味道像吞下一颗多汁的维生素，水润且略带清凉，在炎热的天气里，这或许是一种特别的体验，但我依然难以释怀。
9. Eel Jelly - UK
This was the infamous jellied eel from the UK, a dish that can only be described as a nightmare in gelatin form. While I enjoyed many British dishes like shepherd’s pie and fish and chips, jellied eel was a different story. Imagine a jelly that isn’t strawberry or cherry flavored, but instead tastes like briny ocean water. You can scoop it up and chew it, or simply pick around the plate. It’s cold, slippery, and has fatty sections that might be skin. The texture is gelatinous, and the flavor is overwhelmingly fishy, like ocean water boiled with gelatin. For me, it was impossible to enjoy.
鳗鱼冻
这就是臭名昭著的英国鳗鱼冻，一道只能用“噩梦味道的明胶”来形容的食物。在伦敦时，我非常喜欢牧羊人派和炸鱼薯条这样的传统菜肴，但鳗鱼冻却完全是另一回事。试想一块果冻，不是草莓味，也不是樱桃味，而是咸腥的海水味，你可以用勺子舀起来嚼，也可以在盘子里挑选，总之它既凉又滑，还带有脂肪感，有可能是鱼皮。它的口感胶质化，味道腥气扑鼻，就像有人把海水煮开后加入明胶制成，对我来说，这道菜完全无法接受。
8. Raw Cow Stomach - Ethiopia
Eating raw cow stomach with the Mursi tribe in Ethiopia was one of the wildest food experiences of my life. On that day, a cow was sacrificed, and its large stomach was removed and cleaned out. The raw stomach, still fresh and full of remnants, was sliced and immediately eaten. Despite the contents still lingering inside, the tribe seemed unbothered. Watching them eat, I felt both fascinated and horrified. As I hesitated, I wondered if I really had to do this. I even considered not filming, thinking no one would ever know I skipped this. Yet, driven by curiosity and respect for the tradition, I reluctantly gave it a try.
生牛胃
与埃塞俄比亚穆尔西部落一起吃生牛胃，堪称我人生中最疯狂的饮食经历之一。那一天，他们宰杀了一头牛，将其巨大的胃取出并清理，然后将生胃切片，直接食用。尽管胃中残留着未完全消化的内容物，但部落成员毫不在意，吃得津津有味。我在一旁看着，心中既感到新奇又充满恐惧，迟疑间，我不禁问自己是否真的必须尝试，甚至一度想过不拍摄以逃避这一挑战。然而，出于对传统的尊重和对未知的好奇，我还是勉强咬牙尝试了一口。
7. Silkworm Pupa - Korea
Silkworm pupa, a popular snack in South Korea, takes the seventh spot on this list. The way it’s prepared here brings out a musty, sour smell, reminiscent of an old, forgotten mattress left in an attic for decades. The texture is similar to boiled sardines, but the flavor is far less pleasant. While I admire its cultural significance, the combination of its smell and taste made it one of the least appetizing foods I’ve encountered. I doubt I’ll be seeking it out again, but if I ever do, I’ll look harder for its redeeming qualities.
韩国蚕蛹
韩国的蚕蛹是当地人喜爱的小吃，但在我看来，它是世界上最难以下咽的食物之一，因而排在第七位。这种蚕蛹的气味发霉且带酸，仿佛一张在阁楼里遗忘几十年的旧床垫，口感类似煮熟的沙丁鱼，但味道远不如沙丁鱼可口。尽管我理解它的文化意义，但它散发的气味与味道实在让我难以接受，未来我可能不会再主动品尝这种小吃，但如果有机会重试，我会努力寻找它的优点。
6. Cow Bile Dip - Thailand
In Chiang Mai, Thailand, cow bile dip is a delicacy that locals adore. Made by draining the bile from a cow’s gallbladder, the dip is paired with raw buffalo meat. The bitterness of the bile is unparalleled, striking deep into the core of your taste buds. Despite the addition of spices and seasonings to enhance the dish, the intense bitterness was overwhelming. For the people of Chiang Mai, it’s a beloved flavor, but for me, it was a deeply challenging culinary experience.
牛胆蘸酱
在泰国清迈，牛胆蘸酱是当地人喜爱的珍馐。他们从牛的胆囊中提取胆汁，用来搭配生水牛肉食用。胆汁的苦味浓烈得直击味蕾，即使加入调料和香料来提升整体风味，也掩盖不了它那难以忍受的苦涩，但清迈人对这种苦味情有独钟，而对我来说，这是一场极具挑战的美食体验。
5. Raw Alpaca Kidney - Peru
In the Peruvian Andes, where alpacas and llamas are raised, I encountered a dish that tested my limits: raw alpaca kidney. After the alpaca was slaughtered, the kidney was removed and offered raw, with only a sprinkle of salt to enhance the flavor. Even with the salt, the taste was intense, and the texture was tough, gummy, and required considerable effort to chew. It had a mineral-like flavor, reminiscent of eating raw vitamins but far worse. While this dish is part of their traditional cuisine and deeply tied to their culture, it was one of the most challenging foods I’ve ever tried.
生羊驼肾
在秘鲁安第斯山脉，当地人饲养羊驼和美洲驼，而我在那里遇到了一道极限之作：生羊驼肾。在宰杀羊驼后，肾脏被取出直接食用，仅撒上少许盐来提味，但即使加了盐，味道仍然十分浓烈，口感坚韧且带有黏性，咀嚼起来需要极大的耐心。它带有一种矿物质般的味道，让人联想到生吃维生素，但远比那更难以入口。虽然这道菜是他们传统饮食的一部分，并深深植根于文化中，但对我来说，这绝对是我尝试过的最艰难的美食之一。
4. Stingray Liver - Vietnam
In Vietnam, stingray liver is regarded as a delicacy, but for me, it was one of the most unappetizing foods I’ve ever encountered. The liver was large, flat, and resembled foie gras in appearance. However, its flavor was overwhelming—soft, slimy, and pungent, with a smell that bordered on offensive. The taste was sour and rotten, like scraps from the bottom of the ocean. Despite my respect for the chef and local customs, this dish was nearly impossible to eat, leaving me with a memory I wouldn’t want to revisit.
黄貂鱼肝
在越南，黄貂鱼肝被视为一道珍馐，但对我来说，这是我吃过最令人难以接受的食物之一。肝脏外形大而扁平，看上去有点像鹅肝。然而，它的味道却令人难以忍受——质地软滑，散发出刺鼻的气味，接近令人反感的边缘，味道酸腐，就像从海底捡来的残渣。尽管我尊重厨师的技艺和当地的饮食习惯，但这道菜几乎让我难以下咽，也成为一个我不愿再尝试的回忆。
3. Raw Cow Organ - Tanzania
Sharing raw cow organs with the Datoga tribe in Tanzania ranks as one of the most intense food experiences of my life. As part of their tradition, a cow was suffocated, and its organs were immediately removed. The liver, dunked in fresh blood and bile, was eaten raw. This was no survival necessity—it was a delicacy and a celebration for the tribe. The texture was soft but oddly resistant, tearing apart slowly under my teeth. The combination of blood and bile created an overpowering, bitter taste that tested every bit of my resolve. Although I respected their traditions and the cultural significance of the dish, it was an incredibly difficult experience to endure.
生牛内脏
与坦桑尼亚的达托加部落分享生牛内脏，成为我人生中最具冲击力的饮食经历之一。按照部落传统，他们将牛窒息后立即取出内脏，将生肝浸入鲜血和胆汁中后直接食用，这不是生存的需要，而是一种珍馐美味，也是庆祝的仪式。肝脏的质地柔软却奇异地有韧性，在牙齿下缓慢撕裂，鲜血与胆汁的混合物则带来一种极为浓烈、苦涩的味道，对我的忍耐力是前所未有的考验。尽管我尊重他们的传统和这种食物的文化意义，但这依然是一次极其难以忍受的体验。
2. Fermented Skate - Korea
Fermented skate is a South Korean delicacy that I could never fully embrace. A skate resembles a stingray, but the fermentation process gives it a powerful ammonia smell that assaults your senses the moment it’s served. The taste burns your throat and nose, leaving behind a fishy, sour, and astringent aftertaste. The texture, while crunchy, does little to mask the pungency. Even some locals struggle with this dish, and for me, it was nearly unbearable. Despite having spent years in Korea and trying it multiple times, fermented skate remains one of the most challenging foods I’ve ever encountered.
发酵鳐鱼
韩国的发酵鳐鱼是一道颇具争议的美味，而我却始终无法完全接受。这种鳐鱼外形类似于黄貂鱼，但发酵过程赋予它一种极其强烈的氨气味，一上桌就让人感到气味的冲击，味道刺喉又刺激鼻腔，留下腥气、酸涩且苦涩的余味。尽管口感略带酥脆，却掩盖不了那令人窒息的刺鼻气味，即便是一些当地人也难以完全适应这道菜，而对我来说，这几乎是无法忍受的体验。尽管我在韩国生活多年，多次尝试这道食物，发酵鳐鱼依然是我尝试过最具挑战性的食物之一。
1. Armadillo - Peru
The most revolting food I’ve ever eaten is armadillo in Peru. Caught using a crude trap, this armadillo was prepared two ways—grilled and made into soup. While the grilled version was somewhat tolerable, the soup was another story. The smell was overwhelming and the flavor sour and rancid, like old mothballs. The texture of the meat was slimy and deeply unpleasant. After filming, I couldn’t hold back and ended up vomiting. This dish, with its overpowering aroma and off-putting taste, sits firmly as the worst culinary experience I’ve ever had.
犰狳
排在第一位的是秘鲁的犰狳，这是我尝试过最令人作呕的食物。这只犰狳是用简陋的陷阱抓到的，被制作成烤制和汤两种形式。烤制的犰狳还算勉强可以接受，但汤则完全是另一种糟糕的体验。气味刺鼻，味道酸腐，像陈年的樟脑丸，而肉质黏滑且令人极为不适。拍摄结束后，我实在忍不住呕吐了。这道菜凭借其令人难以承受的气味和味道，毫无疑问成为我尝试过的最糟糕的美食体验。
In Northeastern India, this dish was experienced in Assam, a region known for its cuisine that’s remarkably different from the rest of India. People here eat pork, insects, and at times, even pets. During our visit, we went to the home of a man who raised silkworms. The silkworms eventually grow into moths, but before that, they enter the pupa stage, weaving a cocoon. The process involves cutting open the cocoon to extract the pupa inside. What shocked me most was that the pupa was still alive, squirming as if resisting its fate. Finally, I mustered the courage to try it. The flavor was like swallowing a juicy vitamin—watery and oddly refreshing on a hot day. It was an experience I’ll never forget.
印度活蚕蛹
在印度东北部的阿萨姆邦，我尝试了这道令人印象深刻的美食。阿萨姆的饮食风格与印度其他地区截然不同，当地人不仅吃猪肉，还会吃昆虫，甚至偶尔尝试宠物。在这里，我们拜访了一位养蚕人，他的蚕通常会蜕变成蛾子，但在此之前会进入蛹的阶段，蚕会织茧，而他们则将茧切开，取出里面的蛹。令我震惊的是，这些蛹竟然还活着，不停地蠕动着，仿佛抗拒被食用的命运。最终，我鼓起勇气品尝了它，味道像吞下一颗多汁的维生素，水润且略带清凉，在炎热的天气里，这或许是一种特别的体验，但我依然难以释怀。
9. Eel Jelly - UK
This was the infamous jellied eel from the UK, a dish that can only be described as a nightmare in gelatin form. While I enjoyed many British dishes like shepherd’s pie and fish and chips, jellied eel was a different story. Imagine a jelly that isn’t strawberry or cherry flavored, but instead tastes like briny ocean water. You can scoop it up and chew it, or simply pick around the plate. It’s cold, slippery, and has fatty sections that might be skin. The texture is gelatinous, and the flavor is overwhelmingly fishy, like ocean water boiled with gelatin. For me, it was impossible to enjoy.
鳗鱼冻
这就是臭名昭著的英国鳗鱼冻，一道只能用“噩梦味道的明胶”来形容的食物。在伦敦时，我非常喜欢牧羊人派和炸鱼薯条这样的传统菜肴，但鳗鱼冻却完全是另一回事。试想一块果冻，不是草莓味，也不是樱桃味，而是咸腥的海水味，你可以用勺子舀起来嚼，也可以在盘子里挑选，总之它既凉又滑，还带有脂肪感，有可能是鱼皮。它的口感胶质化，味道腥气扑鼻，就像有人把海水煮开后加入明胶制成，对我来说，这道菜完全无法接受。
8. Raw Cow Stomach - Ethiopia
Eating raw cow stomach with the Mursi tribe in Ethiopia was one of the wildest food experiences of my life. On that day, a cow was sacrificed, and its large stomach was removed and cleaned out. The raw stomach, still fresh and full of remnants, was sliced and immediately eaten. Despite the contents still lingering inside, the tribe seemed unbothered. Watching them eat, I felt both fascinated and horrified. As I hesitated, I wondered if I really had to do this. I even considered not filming, thinking no one would ever know I skipped this. Yet, driven by curiosity and respect for the tradition, I reluctantly gave it a try.
生牛胃
与埃塞俄比亚穆尔西部落一起吃生牛胃，堪称我人生中最疯狂的饮食经历之一。那一天，他们宰杀了一头牛，将其巨大的胃取出并清理，然后将生胃切片，直接食用。尽管胃中残留着未完全消化的内容物，但部落成员毫不在意，吃得津津有味。我在一旁看着，心中既感到新奇又充满恐惧，迟疑间，我不禁问自己是否真的必须尝试，甚至一度想过不拍摄以逃避这一挑战。然而，出于对传统的尊重和对未知的好奇，我还是勉强咬牙尝试了一口。
7. Silkworm Pupa - Korea
Silkworm pupa, a popular snack in South Korea, takes the seventh spot on this list. The way it’s prepared here brings out a musty, sour smell, reminiscent of an old, forgotten mattress left in an attic for decades. The texture is similar to boiled sardines, but the flavor is far less pleasant. While I admire its cultural significance, the combination of its smell and taste made it one of the least appetizing foods I’ve encountered. I doubt I’ll be seeking it out again, but if I ever do, I’ll look harder for its redeeming qualities.
韩国蚕蛹
韩国的蚕蛹是当地人喜爱的小吃，但在我看来，它是世界上最难以下咽的食物之一，因而排在第七位。这种蚕蛹的气味发霉且带酸，仿佛一张在阁楼里遗忘几十年的旧床垫，口感类似煮熟的沙丁鱼，但味道远不如沙丁鱼可口。尽管我理解它的文化意义，但它散发的气味与味道实在让我难以接受，未来我可能不会再主动品尝这种小吃，但如果有机会重试，我会努力寻找它的优点。
6. Cow Bile Dip - Thailand
In Chiang Mai, Thailand, cow bile dip is a delicacy that locals adore. Made by draining the bile from a cow’s gallbladder, the dip is paired with raw buffalo meat. The bitterness of the bile is unparalleled, striking deep into the core of your taste buds. Despite the addition of spices and seasonings to enhance the dish, the intense bitterness was overwhelming. For the people of Chiang Mai, it’s a beloved flavor, but for me, it was a deeply challenging culinary experience.
牛胆蘸酱
在泰国清迈，牛胆蘸酱是当地人喜爱的珍馐。他们从牛的胆囊中提取胆汁，用来搭配生水牛肉食用。胆汁的苦味浓烈得直击味蕾，即使加入调料和香料来提升整体风味，也掩盖不了它那难以忍受的苦涩，但清迈人对这种苦味情有独钟，而对我来说，这是一场极具挑战的美食体验。
5. Raw Alpaca Kidney - Peru
In the Peruvian Andes, where alpacas and llamas are raised, I encountered a dish that tested my limits: raw alpaca kidney. After the alpaca was slaughtered, the kidney was removed and offered raw, with only a sprinkle of salt to enhance the flavor. Even with the salt, the taste was intense, and the texture was tough, gummy, and required considerable effort to chew. It had a mineral-like flavor, reminiscent of eating raw vitamins but far worse. While this dish is part of their traditional cuisine and deeply tied to their culture, it was one of the most challenging foods I’ve ever tried.
生羊驼肾
在秘鲁安第斯山脉，当地人饲养羊驼和美洲驼，而我在那里遇到了一道极限之作：生羊驼肾。在宰杀羊驼后，肾脏被取出直接食用，仅撒上少许盐来提味，但即使加了盐，味道仍然十分浓烈，口感坚韧且带有黏性，咀嚼起来需要极大的耐心。它带有一种矿物质般的味道，让人联想到生吃维生素，但远比那更难以入口。虽然这道菜是他们传统饮食的一部分，并深深植根于文化中，但对我来说，这绝对是我尝试过的最艰难的美食之一。
4. Stingray Liver - Vietnam
In Vietnam, stingray liver is regarded as a delicacy, but for me, it was one of the most unappetizing foods I’ve ever encountered. The liver was large, flat, and resembled foie gras in appearance. However, its flavor was overwhelming—soft, slimy, and pungent, with a smell that bordered on offensive. The taste was sour and rotten, like scraps from the bottom of the ocean. Despite my respect for the chef and local customs, this dish was nearly impossible to eat, leaving me with a memory I wouldn’t want to revisit.
黄貂鱼肝
在越南，黄貂鱼肝被视为一道珍馐，但对我来说，这是我吃过最令人难以接受的食物之一。肝脏外形大而扁平，看上去有点像鹅肝。然而，它的味道却令人难以忍受——质地软滑，散发出刺鼻的气味，接近令人反感的边缘，味道酸腐，就像从海底捡来的残渣。尽管我尊重厨师的技艺和当地的饮食习惯，但这道菜几乎让我难以下咽，也成为一个我不愿再尝试的回忆。
3. Raw Cow Organ - Tanzania
Sharing raw cow organs with the Datoga tribe in Tanzania ranks as one of the most intense food experiences of my life. As part of their tradition, a cow was suffocated, and its organs were immediately removed. The liver, dunked in fresh blood and bile, was eaten raw. This was no survival necessity—it was a delicacy and a celebration for the tribe. The texture was soft but oddly resistant, tearing apart slowly under my teeth. The combination of blood and bile created an overpowering, bitter taste that tested every bit of my resolve. Although I respected their traditions and the cultural significance of the dish, it was an incredibly difficult experience to endure.
生牛内脏
与坦桑尼亚的达托加部落分享生牛内脏，成为我人生中最具冲击力的饮食经历之一。按照部落传统，他们将牛窒息后立即取出内脏，将生肝浸入鲜血和胆汁中后直接食用，这不是生存的需要，而是一种珍馐美味，也是庆祝的仪式。肝脏的质地柔软却奇异地有韧性，在牙齿下缓慢撕裂，鲜血与胆汁的混合物则带来一种极为浓烈、苦涩的味道，对我的忍耐力是前所未有的考验。尽管我尊重他们的传统和这种食物的文化意义，但这依然是一次极其难以忍受的体验。
2. Fermented Skate - Korea
Fermented skate is a South Korean delicacy that I could never fully embrace. A skate resembles a stingray, but the fermentation process gives it a powerful ammonia smell that assaults your senses the moment it’s served. The taste burns your throat and nose, leaving behind a fishy, sour, and astringent aftertaste. The texture, while crunchy, does little to mask the pungency. Even some locals struggle with this dish, and for me, it was nearly unbearable. Despite having spent years in Korea and trying it multiple times, fermented skate remains one of the most challenging foods I’ve ever encountered.
发酵鳐鱼
韩国的发酵鳐鱼是一道颇具争议的美味，而我却始终无法完全接受。这种鳐鱼外形类似于黄貂鱼，但发酵过程赋予它一种极其强烈的氨气味，一上桌就让人感到气味的冲击，味道刺喉又刺激鼻腔，留下腥气、酸涩且苦涩的余味。尽管口感略带酥脆，却掩盖不了那令人窒息的刺鼻气味，即便是一些当地人也难以完全适应这道菜，而对我来说，这几乎是无法忍受的体验。尽管我在韩国生活多年，多次尝试这道食物，发酵鳐鱼依然是我尝试过最具挑战性的食物之一。
1. Armadillo - Peru
The most revolting food I’ve ever eaten is armadillo in Peru. Caught using a crude trap, this armadillo was prepared two ways—grilled and made into soup. While the grilled version was somewhat tolerable, the soup was another story. The smell was overwhelming and the flavor sour and rancid, like old mothballs. The texture of the meat was slimy and deeply unpleasant. After filming, I couldn’t hold back and ended up vomiting. This dish, with its overpowering aroma and off-putting taste, sits firmly as the worst culinary experience I’ve ever had.
犰狳
排在第一位的是秘鲁的犰狳，这是我尝试过最令人作呕的食物。这只犰狳是用简陋的陷阱抓到的，被制作成烤制和汤两种形式。烤制的犰狳还算勉强可以接受，但汤则完全是另一种糟糕的体验。气味刺鼻，味道酸腐，像陈年的樟脑丸，而肉质黏滑且令人极为不适。拍摄结束后，我实在忍不住呕吐了。这道菜凭借其令人难以承受的气味和味道，毫无疑问成为我尝试过的最糟糕的美食体验。
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