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.

印度活蠶蛹
在印度東北部的阿薩姆邦,我嘗試了這道令人印象深刻的美食。阿薩姆的飲食風(fēng)格與印度其他地區(qū)截然不同,當(dāng)?shù)厝瞬粌H吃豬肉,還會吃昆蟲,甚至偶爾嘗試寵物。在這里,我們拜訪了一位養(yǎng)蠶人,他的蠶通常會蛻變成蛾子,但在此之前會進(jìn)入蛹的階段,蠶會織繭,而他們則將繭切開,取出里面的蛹。令我震驚的是,這些蛹竟然還活著,不停地蠕動著,仿佛抗拒被食用的命運(yùn)。最終,我鼓起勇氣品嘗了它,味道像吞下一顆多汁的維生素,水潤且略帶清涼,在炎熱的天氣里,這或許是一種特別的體驗(yàn),但我依然難以釋懷。

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.

鰻魚凍
這就是臭名昭著的英國鰻魚凍,一道只能用“噩夢味道的明膠”來形容的食物。在倫敦時,我非常喜歡牧羊人派和炸魚薯?xiàng)l這樣的傳統(tǒng)菜肴,但鰻魚凍卻完全是另一回事。試想一塊果凍,不是草莓味,也不是櫻桃味,而是咸腥的海水味,你可以用勺子舀起來嚼,也可以在盤子里挑選,總之它既涼又滑,還帶有脂肪感,有可能是魚皮。它的口感膠質(zhì)化,味道腥氣撲鼻,就像有人把海水煮開后加入明膠制成,對我來說,這道菜完全無法接受。

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
與埃塞俄比亞穆爾西部落一起吃生牛胃,堪稱我人生中最瘋狂的飲食經(jīng)歷之一。那一天,他們宰殺了一頭牛,將其巨大的胃取出并清理,然后將生胃切片,直接食用。盡管胃中殘留著未完全消化的內(nèi)容物,但部落成員毫不在意,吃得津津有味。我在一旁看著,心中既感到新奇又充滿恐懼,遲疑間,我不禁問自己是否真的必須嘗試,甚至一度想過不拍攝以逃避這一挑戰(zhàn)。然而,出于對傳統(tǒng)的尊重和對未知的好奇,我還是勉強(qiáng)咬牙嘗試了一口。

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.

韓國蠶蛹
韓國的蠶蛹是當(dāng)?shù)厝讼矏鄣男〕?,但在我看來,它是世界上最難以下咽的食物之一,因而排在第七位。這種蠶蛹的氣味發(fā)霉且?guī)?,仿佛一張?jiān)陂w樓里遺忘幾十年的舊床墊,口感類似煮熟的沙丁魚,但味道遠(yuǎn)不如沙丁魚可口。盡管我理解它的文化意義,但它散發(fā)的氣味與味道實(shí)在讓我難以接受,未來我可能不會再主動品嘗這種小吃,但如果有機(jī)會重試,我會努力尋找它的優(yōu)點(diǎn)。

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.

牛膽蘸醬
在泰國清邁,牛膽蘸醬是當(dāng)?shù)厝讼矏鄣恼漯}。他們從牛的膽囊中提取膽汁,用來搭配生水牛肉食用。膽汁的苦味濃烈得直擊味蕾,即使加入調(diào)料和香料來提升整體風(fēng)味,也掩蓋不了它那難以忍受的苦澀,但清邁人對這種苦味情有獨(dú)鐘,而對我來說,這是一場極具挑戰(zhàn)的美食體驗(yàn)。

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.

生羊駝腎
在秘魯安第斯山脈,當(dāng)?shù)厝孙曫B(yǎng)羊駝和美洲駝,而我在那里遇到了一道極限之作:生羊駝腎。在宰殺羊駝后,腎臟被取出直接食用,僅撒上少許鹽來提味,但即使加了鹽,味道仍然十分濃烈,口感堅(jiān)韌且?guī)в叙ば?,咀嚼起來需要極大的耐心。它帶有一種礦物質(zhì)般的味道,讓人聯(lián)想到生吃維生素,但遠(yuǎn)比那更難以入口。雖然這道菜是他們傳統(tǒng)飲食的一部分,并深深植根于文化中,但對我來說,這絕對是我嘗試過的最艱難的美食之一。

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.

黃貂魚肝
在越南,黃貂魚肝被視為一道珍饈,但對我來說,這是我吃過最令人難以接受的食物之一。肝臟外形大而扁平,看上去有點(diǎn)像鵝肝。然而,它的味道卻令人難以忍受——質(zhì)地軟滑,散發(fā)出刺鼻的氣味,接近令人反感的邊緣,味道酸腐,就像從海底撿來的殘?jiān)?。盡管我尊重廚師的技藝和當(dāng)?shù)氐娘嬍沉?xí)慣,但這道菜幾乎讓我難以下咽,也成為一個我不愿再嘗試的回憶。

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.

生牛內(nèi)臟
與坦桑尼亞的達(dá)托加部落分享生牛內(nèi)臟,成為我人生中最具沖擊力的飲食經(jīng)歷之一。按照部落傳統(tǒng),他們將牛窒息后立即取出內(nèi)臟,將生肝浸入鮮血和膽汁中后直接食用,這不是生存的需要,而是一種珍饈美味,也是慶祝的儀式。肝臟的質(zhì)地柔軟卻奇異地有韌性,在牙齒下緩慢撕裂,鮮血與膽汁的混合物則帶來一種極為濃烈、苦澀的味道,對我的忍耐力是前所未有的考驗(yàn)。盡管我尊重他們的傳統(tǒng)和這種食物的文化意義,但這依然是一次極其難以忍受的體驗(yàn)。

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.

發(fā)酵鰩魚
韓國的發(fā)酵鰩魚是一道頗具爭議的美味,而我卻始終無法完全接受。這種鰩魚外形類似于黃貂魚,但發(fā)酵過程賦予它一種極其強(qiáng)烈的氨氣味,一上桌就讓人感到氣味的沖擊,味道刺喉又刺激鼻腔,留下腥氣、酸澀且苦澀的余味。盡管口感略帶酥脆,卻掩蓋不了那令人窒息的刺鼻氣味,即便是一些當(dāng)?shù)厝艘搽y以完全適應(yīng)這道菜,而對我來說,這幾乎是無法忍受的體驗(yàn)。盡管我在韓國生活多年,多次嘗試這道食物,發(fā)酵鰩魚依然是我嘗試過最具挑戰(zhàn)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
排在第一位的是秘魯?shù)尼灬?,這是我嘗試過最令人作嘔的食物。這只犰狳是用簡陋的陷阱抓到的,被制作成烤制和湯兩種形式??局频尼灬€算勉強(qiáng)可以接受,但湯則完全是另一種糟糕的體驗(yàn)。氣味刺鼻,味道酸腐,像陳年的樟腦丸,而肉質(zhì)黏滑且令人極為不適。拍攝結(jié)束后,我實(shí)在忍不住嘔吐了。這道菜憑借其令人難以承受的氣味和味道,毫無疑問成為我嘗試過的最糟糕的美食體驗(yàn)。