CHICKEN FEET

The use of euphemism is a great Chinese tradition, and such is the case with stewed chicken feet, a dish commonly referred to as “phoenix talons”. This dish is probably the number one food item used to test the gall of non-Chinese, yet among locals, it is just dim sum as usual. You will mostly be eating gelatinous skin and tendon, typically cooked in a rich black bean sauce. Chicken feet are also used in soups, commonly prepared with peanuts and beans. A major drawback to eating these appendages is the many tiny bones that must be spit out – the labour involved in this activity is enough to discourage many diners.

STINKY TOFU

Its name says it all – and no euphemism can do justice to the smell. You’ll catch a whiff akin to old rubbish from a block away. The taste, however, is more debatable. Those who buy the snack off street vendors in Hong Kong, Taiwan and in other parts of Asia like how it tastes, which is sometimes described as similar to strong cheese, while others say the taste is bland and that the dish is notable only for its odour. The authentic preparation process is rather revolting, as it requires the tofu to sit in a fermenting (read: rotting) food mixture for days as it grows mouldy. But modern mass production methods that use chemicals instead are much more hygienic. If you dare to try stinky tofu, usually served deep fried, one famous food stall is at 150B Wan Chai Road, Wan Chai.

SEA CUCUMBER

Perhaps all dried seafood seem strange at the outset simply because they are shriveled and unrecognisable. The sea cucumber is one of these, sold dry, then reconstituted to its former slippery, gummy self, often to be braised in pungent sauces. The slug-like animals with soft spines roam the deep sea floor. Despite their physical oddities, they are prized as a low-cholesterol food with collagen, which is believed to be good for the skin. As for taste, sea cucumbers are quite bland without the sauces, but it is the texture that entices diners most. This pricey delicacy can be enjoyed at fine Chinese restaurants.

THOUSAND YEAR EGG

They’re not really a thousand years old, but these duck or chicken eggs are preserved and aged for several weeks to achieve their unique appearance and taste. They do not look very appetising, the egg whites having turned a gelatinous clear amber colour, while the yolks are a dark green paste. But some people enjoy the taste of the rich, creamy and sulphurous centre and gelatinous outer layer. The sliced eggs can be ordered on their own or as a side dish, but are commonly found in congee or mixed with tofu.

BIRD’S NEST

As far as strange food ideas go, bird’s nest surely takes the cake. Swifts build these nests on cave walls by regurgitating and weaving strands of saliva into small cups. One might wonder how it was that someone decided to climb up to the highest crevices of the caves and ventured to eat the bird spit. But regardless, it turned out to be not such a bad discovery as bird’s nest soup is reputedly full of health benefits such as improving the immune system and promoting longevity, which explains why it sells for extremely high prices in restaurants. It is usually sold as a gelatinous and sweetened dessert or health food.

PIG’S BLOOD

Animal blood is eaten around the world, especially in the form of sausage-shaped spiced pudding in Europe. The difference in Chinese cuisine is the lack of a casing – the blood is eaten in congealed pieces that resemble firm tofu. In Hong Kong, the dish is almost always made with pig’s blood, which becomes solid when boiled. It is then cut into pieces and served at dim sum restaurants, often with chives. This low-fat food is very high in protein and iron and is regarded as anti-aging and good for treating anaemia, among other ailments. But many people who eat it simply like the taste.

TURTLE JELLY

Legend has it that the original formula of this Chinese medicinal dish was created by a Qing dynasty palace doctor as he tried to cure the emperor’s smallpox, inspiring the concoctions still found today. It is traditionally boiled with turtle shell as one of its many herbal ingredients. But nowadays turtle jelly is frequently served as a dessert and sometimes does not contain turtle, in spite of its name. Many other herbs are used, giving the pudding a bitter taste that would put off anyone unacquainted with Chinese medicine. However, turtle jelly is still widely consumed because it is believed to be detoxifying and immunity boosting, and it is widely marketed to women as being good for the complexion.