China’s food culture is one of the most diverse in the world. Each region has its own specialties shaped by geography, history, and local traditions. What may be considered everyday comfort food for locals can feel unusual—or even shocking—for outsiders. From fermented flavors to exotic insects, here are some of the most bizarre foods in China that continue to intrigue, challenge, and fascinate travelers and food lovers alike.
But please remember that most Chinese people cannot accept the following foods, and generally only locals will try them. Chinese people do not eat everything.
1. Beijing Douzhi (豆汁)
A famous old Beijing snack, douzhi is made from the leftover liquid after making mung bean starch. It has a sour, fermented taste with a gray-green color. Many describe its smell as pungent and challenging, yet for locals it’s a nostalgic breakfast drink often paired with fried dough sticks.
2. Tusen Jelly (土笋冻)
Popular in Fujian cities such as Quanzhou and Xiamen, tusen jelly is made from sandworms. The worms are boiled until their natural gelatin sets into a clear, bouncy jelly. Served chilled with garlic, soy sauce, and vinegar, it’s considered a refreshing delicacy in coastal Fujian.
3. Fertilized Duck Egg (毛鸡蛋)
Also known as balut in Southeast Asia, this dish features fertilized duck eggs with partially developed embryos. They are usually boiled or roasted, then eaten with salt or spices. The texture and appearance can be confronting, but many praise its rich, savory flavor.
4. Cow or Sheep Bile Hotpot (牛瘪 / 羊瘪)
A specialty of Guizhou and Guangxi, this hotpot broth is made from the semi-digested grass and bile taken from cow or sheep stomachs. Its strong bitter taste is balanced with chili and spices. While unusual to most, it’s a traditional flavor in local ethnic cuisines.
5. Stinky Pork (臭猪肉 / 猪膘肉)
Found in areas of Sichuan and Yunnan, stinky pork is preserved meat that has been smoked and stored for years. At first smell, it’s intensely pungent, but once cooked, the flavor becomes aromatic and complex, with a surprisingly sweet aftertaste.
6. Fermented Sour Dish (臭酸)
In Guizhou, locals ferment balsam plants and vegetables to make a sour base for hotpot or stews. Its strong aroma may deter newcomers, but it’s a beloved seasoning that reflects the local passion for bold, tangy flavors.
7. Urine Egg and Urine Meat (尿蛋 / 尿肉)
One of the most controversial foods in China, urine-boiled eggs are a traditional springtime snack in Dongyang, Zhejiang. Eggs are cooked in the urine of young boys, believed to have health benefits. A similar dish in Fujian uses urine in meat preparation. While shocking to outsiders, it remains part of local folk tradition.
8. Giant Water Bug (龙虱)
This large insect is commonly eaten in Guangdong and Guangxi. Deep-fried, steamed, or stir-fried with chili, the shell is crunchy while the flesh inside is tender and slightly sweet. Some compare its flavor to crab or shrimp.
9. Hot Stone Dish (嗍丢)
A rare specialty from Hubei’s Enshi region, this dish is literally stir-fried river stones. The stones are heated and tossed with spices, meats, and vegetables. Diners suck the flavor from the stones before discarding them, enjoying the taste without swallowing the stones themselves.
10. Bean Worm (豆丹)
In Lianyungang, Jiangsu, bean worms are raised inside soybean pods and later harvested as a protein-rich food. They are often stir-fried with eggs or cooked into soups, offering a soft and delicate texture.
11. Northeastern Frog Dish (烧林蛙)
From the Changbai Mountains in Jilin, this dish uses forest frogs stewed or braised with herbs. It is valued both as food and traditional medicine, known for its tender meat and nourishing properties.
12. Yang Tree Larvae (杨拉罐)
These larvae are collected from poplar trees in Northeast China. When deep-fried, they become crispy on the outside and nutty inside, often compared to roasted chestnuts in flavor.
13. Fried Cicada Pupae (炸知了龟)
A seasonal delicacy in Shandong’s Yimeng Mountain area, cicada pupae are fried until golden and crunchy. The taste is earthy, slightly bitter, and packed with protein, making it both unusual and nutritious.
14. Cold Dishes with Fish Mint Root (凉拌折耳根)
Known as “zhe’ergen” in Sichuan, Yunnan, and Guizhou, this dish uses the roots of the fish mint plant. With its distinctive herbal and fishy aroma, it’s a love-it-or-hate-it ingredient that is refreshing when eaten cold with chili and vinegar.
15. Stinky Mandarin Fish (臭鳜鱼)
A famous dish from Anhui’s Huizhou region, stinky mandarin fish is marinated until it develops a strong smell. Once cooked, the odor transforms into a rich fragrance, while the fish remains tender and delicious.
Conclusion
From fermented beans to edible insects, the bizarre foods of China reveal the country’s boldness in flavor and its deep regional traditions. What may smell pungent or look unusual at first often hides a rich history and a taste that locals treasure. For travelers, trying these foods can be more than just eating—it’s an invitation to experience China’s cultural diversity one bite at a time.