I’ve eaten some strange things in China — a chicken head, grilled scorpion, grilled cicadas, cubes of coagulated pigs’ blood — but this might be the most Chinese:
Fried silkworm chrysalises.
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How did they taste???
They tasted greasy, more than anything, because of how they were prepared. The texture was more interesting than the taste, though. Chewy with a gooey center.