WARNING: This post contains disturbing images. Around the globe, people of every culture munch on some truly revolting fare. Below you’ll find the top 10 disgusting foods that have crossed my western‑centric palate. If you’re squeamish, you might want to skip ahead – the lowest‑ranked entry even involves animal excrement.
Why This Is the Top 10 Disgusting Foods List
10 Poop Coffee
There’s no tip‑toeing around the fact that Kopi Luwak’s beans are harvested from civet cat droppings. These nocturnal mammals feast on only the ripest coffee cherries, then excrete the partially digested seeds. After collection, the beans are meticulously washed and lightly roasted so the unique flavors forged in the animal’s gut aren’t destroyed. Priced between $120 and $600 per pound, this exotic brew is the most expensive coffee on the market, primarily sold in Japan and the United States, though it’s creeping into other regions as well.
9 Ox Penis
In many Asian countries the penis of an ox is a culinary curiosity, whereas in the West it’s more likely to appear as a canine chew. The organ is usually either steamed or deep‑fried, though some daring eaters even consume it raw. Western tasters have likened its flavor to overcooked squid, a description that hardly makes the dish sound appetizing.
8 Bird Spit
The “bird spit” refers to the edible nests fashioned by swiftlet birds, which secrete a saliva that hardens into a glossy, gelatinous structure when exposed to air. These nests are a prized delicacy in China, commanding some of the highest prices for animal‑derived foods. Typically served as a soup, they can also be sweetened. When dissolved in hot water they turn into a translucent, snot‑like pudding. I tried one in Hong Kong and found it had a faintly musty taste and a texture that reminded me of mucus – truly the only dessert I’ve ever struggled to finish.
7 Caterpilla Fungus
Caterpilla fungus, also known as Ophiocordyceps sinensis, is a parasitic mushroom that hijacks the bodies of Thitarodes caterpillars high in the Tibetan plateau. The fungus kills the larva, mummifying it, and then sprouts a dark, bulbous fruiting body from the insect’s head. In traditional Chinese and Tibetan medicine it’s prized as an aphrodisiac and a remedy for a slew of ailments, ranging from fatigue to cancer. Culinary use is limited but it does appear in soups, where its earthy flavor adds a unique note.
6 Rats
Rats make surprisingly regular appearances on menus in parts of the world where other protein sources are scarce. In North Korea, for instance, field rats are harvested and served, offering a texture that’s both tough and stringy, with a flavor oddly reminiscent of chicken. A recent Reuters report highlighted how massive floods in central China forced a migration of billions of rodents, which were then trucked south and featured on restaurant plates.
Live rats are being trucked from central China, suffering a plague of a reported 2 billion rodents displaced by a flooded lake, to the south to end up in restaurant dishes, Chinese media reported.
5 Monkeys Brains
The idea of eating a monkey’s brain is unsettling not only because of the gore but also due to the extreme risk of contracting fatal prion diseases such as variant Creutzfeldt‑Jakob disease. Some accounts from parts of China claim that the brain is harvested from a live animal and consumed raw, though many consider this an urban legend. The description often includes a grim setup where the animal’s skull is swiftly opened, the brain scooped out with a teaspoon, and eaten immediately before the creature dies.
The monkey’s head was supported by its neck in a bracket, two pieces of wood with a semicircular hole on each side such that when you put them together, they form a complete circle around the animal’s neck, allowing the head to be exposed above the plank. The hair around the head is shaven with a shaving razor. A small chisel and a hammer is used to quickly chisel a circle around the crown, and the top part of the skull is removed. A teaspoon is used to scoop up the brain, which is immediately eaten. This has to be done before the monkey dies.
4 Spiders
In the Cambodian town of Skuon, tarantula‑like spiders are farmed specifically for the plate. They’re deep‑fried until the exoskeleton turns a crisp, chocolate‑brown, yielding a chew that some liken to crab meat. While the spiders are harmless when cooked, they can still bite if mishandled. Historically they were a staple for the Khmer Rouge during times of scarcity. A vivid recollection from a WeirdMeat contributor describes the experience as “crispy‑chewy,” but warns that the black, oily juices can splatter onto a goatee, necessitating plenty of napkins.
The taste itself is not strong, it’s the cripsy‑chewy texture that is most appealing. Make sure you have some paper napkins, as the black juice from these is greasy and it doesn’t look good on your goatee.
3 Bee Larvae
Bee larvae, known in Japan as hachinoko, have been a nostalgic treat in China and Japan for decades. When protein was scarce, rural families turned to these creamy, slightly sweet insects, cooking them in a mixture of soy sauce and sugar. The resulting bite is crumbly and mildly sweet, often served at festivals where older generations reminisce about their youth. Despite its cultural roots, actually getting down to the crunchy, squirming larvae can be a challenge for the uninitiated.
2 Duck Fetus
Balut is a fertilized duck egg incubated for about 18 days, then boiled and eaten straight from its shell. It’s a staple street snack in the Philippines, Cambodia, and Vietnam, often paired with a cold beer. Vendors serve it with a pinch of salt and a vinegar‑onion dip. The eating ritual involves cracking the top of the shell, sipping the warm broth, then consuming the partially formed chick, complete with feathers, beak, and cartilage. The experience is described as an “extra‑chewy Easter egg” that some claim has aphrodisiac properties.
After you choose what kind you want, the vendor grabs them piping hot from the basket and passes you a little stool, salt, and a vinegar‑onion sauce. You hold the hot egg and flick carefully but forcefully at the top of it with your middle finger. It cracks a bit and you gently remove a small hole from the top, so you can sip the savory broth before removing the whole shell. I agree that the 18‑day one is better than the younger ones. You might come across some small chunkies but it’s usually just eaten all the way through, in about 3 mouthful bites. You can see feathers, head, wings, and skeleton forming, but it’s basically an extra‑chewy easter egg.
1 Snake Blood and Bile
While many cultures enjoy pork blood in sausages, Indonesia’s “Cobra Man” takes the concept a step further. He harvests fresh snake blood and bile, mixes the liquid with arrack, and serves it as a purported cure for respiratory problems, skin ailments, and digestive issues. Some locals drink the concoction straight as a test of courage or masculinity. The practice blurs the line between folk medicine and culinary bravado, making it a fitting finale for this list of the top 10 disgusting foods.