Top 12 Most Terrifying and Shocking Dishes Around the World That Only the Brave Would Dare to Try

Many travelers visiting certain Asian countries are horrified by this drink. Despite the fear, some still find the courage to try it. For centuries, Eastern medicine has been known for its "secret" healing knowledge. Rat Stomach Wine is believed to be an incredible medicinal beverage, particularly effective in treating asthma, one of the most dreaded diseases of the past. Sold as a health tonic, the wine is made by placing live baby rats—no older than three days and ideally still with closed eyes—into a bottle of rice wine. These rats are harvested straight from their mother’s womb, washed with alcohol, and then soaked in the wine. This rare and expensive drink is available in China and Korea.

Of course, this traditional beverage has been around for centuries. Those who drink rat-stomach-infused wine, especially the one with still-unopened-eyed baby rats, swear by its health benefits. Scientific studies have proven that rat stomachs, as well as other animal embryos or newborns, are rich in protein, vitamins, and minerals. These substances are often used to improve energy, strengthen the blood, treat weakness, kidney deficiencies, poor fertility, back pain, and knee soreness.

On the global culinary map, many countries have made their mark with unique traditional dishes, both in ingredients and flavors. One such place is South Korea, a country known for its diverse and vibrant cuisine, beloved by food enthusiasts worldwide. While dishes like spicy rice cakes (tteokbokki), kimbap, kimchi soup, and black bean noodles are well-known, there is another lesser-known flavor that not everyone is aware of: Beondegi.

Originally thought to serve only for silk production, these little creatures have become a prominent feature in several of Korea's signature tastes. Koreans have a strong affection for Beondegi, and it’s easy to find vendors selling this dish at various food markets. Beondegi is also a popular street food that draws many customers. To prepare Beondegi, the silkworm pupae are first smoked or boiled. Then, depending on personal taste, they are seasoned and cooked with various spices.

Tarantulas are venomous spiders and one of Cambodia's most infamous delicacies. These spiders are primarily found in Kampong, a province located more than 200 km southeast of Siem Reap. Not everyone has the courage to try this dish. In Cambodia, live tarantulas are thrown into hot oil and fried until crispy. After draining the oil, they are sprinkled with seasoning. When served, this dish is said to resemble deep-fried crab legs.

Visitors to markets in Skuon or other regions will be surprised to see baskets full of crispy, black tarantulas. These spiders are abundant and have become a regional specialty. The fried tarantulas are often served with rice, noodles, or fresh herbs. Those who have tried them describe the taste as similar to chicken, although it's recommended to only eat the legs, as the abdomen contains the spider's innards and digestive fluids.

The world of cuisine never fails to surprise us with the creativity and skill of chefs in preparing their dishes. In many countries, there's a saying: "Anything that moves can be cooked." This belief has led to a wide array of sometimes shocking dishes that can leave people feeling uneasy. Among these is the infamous bat soup, found in countries like Cambodia, Palau, and Guam. Known for its unusual ingredients, bat soup is a dish that often elicits fear from those who first encounter it. In Cambodia, it is particularly famous in Kandal province. Like many other Asian dishes, it is believed that bat soup has medicinal properties and is highly nutritious. For example, bat blood is thought to help with respiratory issues, while consuming bat eyes is said to improve vision.

At many local restaurants, customers can choose a live bat from a cage, where the bats are often heard screeching in distress. The bat meat can be served in soup or even eaten raw. If you're brave enough to try the raw version, the preparation includes gruesome steps such as draining the blood and skinning the bat right in front of you. For those who prefer it cooked, the bat is taken to the kitchen where it is made into a soup or other dishes. To prepare the soup, the bat is simply dropped into a pot of boiling water to make a broth. Afterward, ingredients like ginger, garlic, salt, and pepper are added. After simmering for several minutes, the bat is removed, skinned, and the meat and other parts are separated from the bones and placed in a bowl. The final dish is served with the broth poured over, garnished with some herbs, oyster sauce, and coconut cream.

Tuna is a highly nutritious fish, often used in a variety of dishes around the world. However, when it comes to smaller fish, the eyes are quite ordinary and unremarkable. But for a giant tuna, weighing 40 to 50 kilograms or more, its eyes are massive, about the size of a tennis ball and weighing around 100 to 200 grams. This makes them a shocking sight for many, and some may even be too intimidated to try them.

Despite their intimidating appearance, these large, dark eyes are recognized globally for their high nutritional value, particularly being rich in DHA and Omega-3 fatty acids—two nutrients that are incredibly beneficial for brain health. As a result, many brave food enthusiasts still choose to sample this dish to reap its health benefits. Tuna eyes are considered a delicacy in Japan, and they can be found in supermarkets across China and Japan. The eyes are carefully cleaned to remove any blood and reduce the fishy smell, then served with condiments like mustard and spices.

Escargot is one of the dishes that elevates French cuisine to new heights. The main ingredient is snails, a creature that many people might hesitate to try due to their reputation. However, Escargot is considered a luxury item, far from being a common food. Snails have been eaten for over a thousand years, prized for their rich, fatty texture, high water content, and nutritional value. They were especially popular in ancient Roman cuisine, alongside wine and meats. The Romans introduced this dish to countries like France and England, teaching locals how to farm snails and use artificial rain to accelerate their growth. Despite their appeal, some are wary of eating snails because they can harbor parasitic diseases. In reality, the varieties used in Escargot, such as Helix Aspersa (European garden snail), Helix Locurum (Turkish garden snail), and Helix Pomatia (Burgundy snail), are widely available. However, preparing them safely requires meticulous standards.

After being harvested, the snails are transported to the chefs, who 'clean' the snails by feeding them special herbs and allowing them to drink only water. The preparation process includes washing and boiling them, sometimes for several days to ensure the dish is safe. The snail shells are thoroughly cleaned as they also serve as decorative elements in the final presentation of Escargot. French Escargot is a beloved dish and considered 'gold in meat' due to its nutritional value. It is commonly served during French festivals. The snails are carefully cleaned, their meat removed from the shell, and any slime is scrubbed off with salt. The meat is then mixed with chopped herbs, garlic, butter, and other ingredients. The mixture is placed back into the cleaned shells, and the snails are baked. After a few minutes on the grill, they are served hot and are best enjoyed immediately.

Blood soup is a unique dish made from fresh animal blood mixed with a bit of fish sauce or diluted salt water to prevent it from coagulating before being combined with finely chopped animal meat and cartilage to form a solid consistency. This preparation is quite popular in Vietnamese cuisine, especially in the northern regions, but is not found in any other culinary traditions around the world. The dish contains numerous harmful bacteria, viruses, and parasites, which is why health experts advise against eating it. When slaughtering livestock or poultry for blood, the meat and cartilage are cooked and finely chopped. The blood needs to be 'stabilized' for a longer period, requiring careful preparation. The process of 'stabilizing the blood' is crucial before making the dish.

The blood is collected by cutting the animal's throat and allowing a small amount of blood to flow into a large bowl containing a special stabilizing solution. This solution is usually a mix of diluted fish sauce or saltwater (with a precise ratio, which experienced cooks often keep as a secret). The mixture is stirred gently with chopsticks. Once the blood thickens and darkens, it is immediately transferred to another bowl for use. If meat and cartilage are already prepared and finely chopped in the bowl beforehand, the cook can skip the stabilization step and directly pour the blood over the ingredients. After this, it's important to avoid disturbing the bowl of stabilized blood, as it could cause the blood to separate. After about 20 minutes, a layer of liquid will form on top of the bowl, with the blood settling at the bottom.

Balut is a dish made from duck eggs that have developed into a partial embryo. It is a popular street food in Vietnam and is widely regarded as a nutritious snack across East Asia. Vendors sell balut from street stalls or small food shops. The dish is also enjoyed in several other Asian countries, including China, the Philippines, and Cambodia, although the preparation methods vary. In Vietnam, the eggs are usually 9 to 11 days old and are served with Vietnamese coriander and either dry salt and pepper or a mixture of salt, pepper, and lime (called 'tắc'). Some regions also serve it with pickled vegetables. In addition, variations of balut include hotpot-style balut, fried balut, or versions made with quail or chicken eggs.

In different regions, there are distinct ways to enjoy balut. In Hanoi, the egg is cracked open and served in a small bowl, not a cup, and eaten with a spoon. In Southern Vietnam, the boiled egg is placed in a small bowl with the large end facing upwards. The shell is peeled from the top, and the egg is eaten with accompanying seasonings. This version is particularly popular for drinking in the south. In Da Nang, the seasonings differ from other regions, with fish sauce and sweet-sour papaya, along with hot ingredients like Vietnamese coriander, chili, and ginger, used to balance out the strong taste of the egg. In Phan Thiet, in addition to the common seasonings, pickled carrots and radishes are also served with balut. The eating method is similar to those in the North and South. Western tourists or first-timers often feel hesitant or uncomfortable trying balut.

Insect eggs are a popular delicacy in Mexico and can be prepared in various ways, including frying, roasting, or making pancakes. Ahuatle refers to the eggs of certain insects that live along the shores of lakes, small ponds, and marshes in central Mexico, but Westerners often refer to them as mosquito eggs. Despite being considered an oddity in most countries, this dish has a long history in Mexican cuisine. In ancient times, ahuatle was a favored delicacy of Aztec emperors and the Mexican nobility. When the Spanish arrived in Mexico in the 16th century, they were not only amazed by the architecture but also impressed by the Aztec, Toltec, and Maya cuisines, which included specialties like ants, grasshoppers, tadpoles, crayfish, and mosquito eggs.

This tradition has continued to this day, and Ahuatle remains an expensive delicacy, with a small jar sometimes priced as high as $50. Due to water pollution, the availability of this dish is threatened, making it even rarer and harder to find. Just hearing the name of this dish may make some people hesitant, but mosquito eggs are considered a unique and exotic specialty loved by many in Mexico. They can be found in markets and are prepared in a variety of dishes. The eggs are typically dried, roasted in a hot pan, or used in baking. They pair perfectly with bread, providing a tasty and protein-rich snack.

This is one of the most "disturbing" and gruesome dishes in Chinese cuisine. Live monkeys are decapitated to extract their brains, which are then consumed raw to maintain authenticity and achieve the purported benefits. The taste of this horrific dish is unbearable, with a mix of the stench of blood and decaying flesh. Contrary to popular belief, this dish does not provide any real health benefits. In fact, some have died after consuming it due to the bacteria present in the monkey's brain, which is not properly cleaned.

Fresh monkey brain is a gruesome delicacy favored by the Chinese due to the belief that it boosts male vitality. Not only is the dish revolting due to its horrific taste and smell, but the method of preparation also sends chills down the spine. The live monkey is brought to the table, killed, and then immediately prepared. Diners often eat the brain right from the animal's skull, without the need for a plate. In modern times, this barbaric practice has been condemned for its cruelty and inhumanity in extracting the brains of living monkeys.

Sannakji (Live Octopus) in South Korea is a bizarre dish that both fascinates and terrifies many travelers. It is made from fresh octopus that is sliced into pieces, then served with sesame seeds and sesame oil. Even after being cut, the octopus tentacles continue to move, sticking to the tongue and inside of the mouth. If not chewed carefully, they may cling to the throat, potentially causing choking. The sight of a plate of Sannakji, with its wriggling tentacles, often leads to the question of whether the octopus is really dead yet.

In South Korea, octopus is cooked in various ways, including boiling, stir-frying, and stewing. However, the most famous preparation is Sannakji, where the octopus is served live. A popular place to enjoy this dish is the Noryangjin Fish Market in Seoul. Visitors can select an octopus and wait for the chef to prepare it on the spot, with a cost of around 10,000 won (about 200,000 VND). Larger octopuses are typically cut into pieces, while smaller ones are served in a bowl of water for diners to scoop and eat themselves. Despite being considered a dangerous dish, many Koreans introduce this culinary experience to foreigners, as they believe it offers an exciting and unique food adventure.

Hornet Cookies are a unique Japanese treat made by mixing cookies with hornets. At first glance, it may be hard to muster the courage to try them, but these cookies are surprisingly flavorful, with a crisp texture and a taste that comes from the hornets themselves. For those who have a fear of insects, this dish may be quite unappealing. However, it's actually considered a nutritious and tasty snack.

The cookies have a crisp, lightly sweet flavor, with a slight toasted aroma, and are filled with hornets, which are packed with protein. If you ever find yourself in Japan, particularly in Nagano Prefecture, be sure to try this unique and healthy delicacy.