The Chinese don't believe in wasting any part of an animal when it comes to their cuisine. Nose to tail eating is common practice. In grocery stores, poultry is sold with heads still attached, beak and all. No appetite for the whole animal? No problem. Individual chicken heads and pig noses are saran-wrapped and ready for consumption in the deli department.
Feet are a delicacy too, whether they stem from piglets or birds of a feather. Those who have gone for traditional Dim Sum know that chicken feet are a common menu item.
In fine Chinese restaurants, don't be surprised to find deer placenta or even uterus on the menu. No organ goes wasted in Asia; coolers are packed with hearts, livers, intestines and tripe, the lovely, rippled lining of beef stomach.
Flora and fauna from the sea that might not be considered edible in the west are consumed eagerly in the east, ranging from the not so odd seaweed varieties to the more peculiar shark fins and sea cucumbers.
Keep an open mind when travelling, but remember, the saying is, “when in Rome,†not “when in China,†so think twice or make sure you have a cast-iron stomach before you “do as the Chinese do.â€
Extreme Eating
Consider A Side Of Beak With That Rice
Trend Themes
1. Nose-to-tail Eating - Opportunity for restaurants and food brands to embrace the trend of using all parts of the animal in their cuisine, offering unique and sustainable dining experiences.
2. Exotic Organ Consumption - Potential market for specialty food producers and suppliers to cater to the demand for unique organ meats like deer placenta and uterus, providing a niche and adventurous dining experience.
3. Seafood Exploration - Opportunity for seafood restaurants and suppliers to introduce lesser-known, but highly regarded, ocean delicacies like shark fins and sea cucumbers to Western markets, diversifying seafood options and creating new culinary experiences.
Industry Implications
1. Hospitality - Restaurants and hotels can leverage nose-to-tail eating and exotic organ consumption trends to create unique dining experiences and attract adventurous food enthusiasts.
2. Food Retail - Specialty food producers and suppliers can tap into the demand for exotic organ meats and expand their product offerings to cater to consumers seeking new culinary experiences.
3. Seafood - Seafood restaurants and suppliers have the opportunity to introduce and promote lesser-known seafood delicacies, such as shark fins and sea cucumbers, to expand their customer base and explore new markets.