In the vast world of Chinese cuisine, there are six unique snacks that will make you love them while simultaneously despising them. From the sour and pungent Beijing douzhi (fermented mung bean drink) to the bizarre Nanjing “live pearls” (embryonic chicks), each dish presents a challenge for your taste buds and your psychology. Whether you’re daring enough to try spicy rabbit heads, crispy fried cicada pupae, slippery tortoise jelly, or sizzling fried cicadas, each of these delicacies offers a taste adventure like no other.
1. Beijing Douzhi (Fermented Mung Bean Drink)
Preparation Method:
To make douzhi (fermented mung bean drink), soak mung beans for 8 to 12 hours until they fully absorb water. Grind them finely using a stone mill or food processor, adding water to form a smooth green bean paste. Filter out the pulp, then cook the remaining liquid on low heat for 30-40 minutes. Stir constantly to avoid burning, allowing the mixture to thicken and develop its signature sour aroma.
Taste Description:
The flavor is extremely sour and pungent, overwhelming first-time drinkers. Initially, the intense sourness hits your palate like a wave, wrapping your mouth in its tartness. Yet, once the sourness settles, a subtle sweetness emerges, making the rich, thick texture addictive for some but unbearable for others. 
2. Nanjing “Live Pearls” (Embryonic Chicks)
Preparation Method:
Choose embryos that are about 12-14 days old, where the chick is not fully developed. Clean them thoroughly and steam gently for 15-20 minutes, being careful not to overcook them.
Taste Description:
The chick’s white protein is soft and tender, almost like delicate jelly, with a slightly elastic, smooth texture. The yolk is creamy and rich, with a slight fluidity that enhances the overall flavor—something between a savory, creamy bean paste and egg essence.
3. Rabbit Heads
Preparation Method:
Clean the rabbit heads and soak them in water to remove blood. Boil them with spices such as ginger, garlic, cinnamon, star anise, and dried chili. After simmering for 1 to 1.5 hours, the rabbit heads soak in the rich flavor of the broth.
Taste Description:
Though rabbit heads are small, the meat is flavorful and firm. The flesh between the bones has a distinctive, hearty texture. For spicy lovers, the chili-infused version provides a fiery kick that tantalizes the taste buds.
4. Fried Cicada Pupae
Preparation Method:
Soak cicada pupae in salted water for 20-30 minutes to remove the odor. Then, dry them completely and deep fry them in oil until golden and crispy. Season with cumin and pepper.
Taste Description:
The exterior of the fried pupae is crisp and crunchy, producing a satisfying “crack” when bitten into. Inside, the flesh is soft and tender with a distinct, mild protein flavor that’s fresher than typical meat.
5. Fujian Tortoise Jelly (Tudun)
Preparation Method:
The main ingredient is the sandworm, a small creature found in coastal tidal flats. After washing the sandworms thoroughly, simmer them in water for 2-3 hours until their collagen dissolves into a rich gelatinous broth. Filter out the remaining solids, then pour the gel into molds and let it set.
Taste Description:
The jelly has a transparent, slightly shiny appearance, reminiscent of a clear fruit jelly. The texture is slippery and bouncy, with a refreshing coolness when eaten, especially when paired with soy sauce, vinegar, or mustard.
6. Grilled Cicadas
Preparation Method:
Marinate cicadas in salt, Sichuan pepper, and ginger for 1-2 hours. Skewer 3-5 cicadas per stick and grill over charcoal until golden and crispy. Brush with oil and add seasonings like cumin and chili powder before grilling for another 2-3 minutes.
Taste Description:
Grilled cicadas have a crunchy outer shell, while the inner meat is firm and flavorful with a unique taste that resembles a mix of woodsy and protein-rich flavors.
