Personally not a fan of kidney (often served on cold dish platters here), but I've tried it to make that determination. 😉
Barring things that are flatly unhygienic (like "virgin boy egg"—don't look that up if you're going to eat in the next 24 hours or so) or dangerous (like raw brain or other such prion disease magnets) I will try a given food at least once.
Sometimes I even like it out of the gate. (Cicadas, for example.) Sometimes it takes years to acquire the taste. (Century eggs.)
@jemmesedi Wuhan is "famous" for 热干面¹, 豆皮², 汤包³, 烧卖⁴, 面窝⁵, 武昌鲷鱼⁶ … and a host of more dishes including a signature spicy crayfish dry pot, spicy duck neck, cured duck intestine, duck blood doufu, etc. etc. etc. It's got about 2000 years of ornate culture behind it and it shows. 😅
@zdl
A lot of those sound delicious. China is rather like France (and not like England!) in having a renowned set of regional cuisines.
>>It's got about 2000 years of ornate culture behind it and it shows.<<
Yes, I'm often struck by this long line of historical continuity in Chinese culture. The I start to wonder if in noticing this I am like an American talking to a European; "Wow! You guys have so much history!"
@jemmesedi I've bounced around the world across my life. Whenever I came to a new place I'd get questions about my old one. Europeans (Germans, mostly) would ask me what Canada was like. Canadians or Americans would ask me what living in Europe was like.
My answer was honed into this: "In Europe, 100km is a long distance. In North America, 100 years is a long time."
Then I moved to China where 100km isn't far and 100 years is practically yesterday…
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