羊眼球汁、蝙蝠湯、活蛆奶酪……世界首家“惡心食物博物館”在瑞典馬爾默開展，為吃貨們展出了約80種世界各地最具“爭議性”的食物。入選的中國食物有：麻辣兔頭、三鞭酒、老鼠酒、牛睪丸、臭豆腐、燕窩湯，以及傳說中的“惡魔之卵”松花蛋……你當(dāng)然不必擔(dān)心在看展時嘔吐，因為你的門票就是一個嘔吐袋。一起來看看其中最讓人作嘔的15種食物。

Bull penis  牛鞭

The long and short of it is that bull penis is featured on menus in China, and is purported to have aphrodisiacal powers.

簡而言之，牛鞭是中國菜單上的一道菜，而且據(jù)傳有壯陽功效。

This and other strange foods are featured at the Disgusting Food Museum in M?lmo, Sweden.

最近，瑞典馬爾默市的惡心食物博物館展出的各種奇怪食物中就有牛鞭。

Casu marzu  意大利卡蘇馬蘇活蛆奶酪

How do you improve a nice sheep-milk pecorino? In Sardinia, you start by cracking open the cheese and letting a whole lot of flies settle in. As they eat, poop and lay their eggs in the cheese, the flies impart unique flavors that are only improved by the texture of the wriggling maggots after they hatch. Yes, you're supposed to eat them, too.

怎么才能提升一個美味羊奶佩科里諾干酪的口味呢？在撒丁島，首先你得敲開干酪，然后讓一大堆蒼蠅進去安居。讓它們在干酪中吃喝拉撒又產(chǎn)卵，這些蒼蠅會為干酪賦予一種獨有的味道，而這種味道只有在蠕動的蛆孵化出來之后才能更美味。沒錯，你吃奶酪的時候得連著蛆一起吃。

Century egg  松花蛋

Enjoyed in China for hundreds of years, the century egg is a duck, chicken or quail egg steeped for up to five months in a special broth that includes black tea, salt, lime and wood ash.

松花蛋在中國已有幾百年歷史，用鴨蛋、雞蛋或者鵪鶉蛋，在紅茶、鹽、石灰和木灰混合特制的湯中浸泡上5個月制成。

Cuy  烤豚鼠

In Peru, people have been raising and eating guinea pigs — called cuy — for about 5,000 years. They are usually served fried or roasted whole.

在秘魯，人們飼養(yǎng)并食用豚鼠的歷史已經(jīng)有大約5000年了，在當(dāng)?shù)?，這道美食被稱為cuy。經(jīng)常是整只豚鼠炸著吃或者是烤著吃。

Bat soup  蝙蝠湯

Soup made with fruit bats was so popular in Guam that the bats were nearly eaten into extinction. When the bats are cooked, they produce a strong, urine-like smell, but their meat is allegedly sweet and tastes somewhat like chicken, according to the Disgusting Food Museum.

在關(guān)島，用果蝠制作的湯太流行了，以至于這兒的蝙蝠差點被吃滅絕了。根據(jù)惡心食物博物館描述，蝙蝠被做熟以后，它們會散發(fā)出一種強烈的尿液般的味道，但是據(jù)說它們的肉味甘甜，吃起來像雞肉。

Haggis  羊雜布丁

Haggis, a much-loved pudding in Scotland, is made of minced sheep's liver, lungs and heart, combined with onions, fat and oatmeal. The pudding is cooked in a casing — traditionally a sheep's stomach.

Haggis是一種備受蘇格蘭人喜愛的布丁。制作布丁使用的是切碎的羊肝、羊肺和羊心，混上洋蔥、油脂和燕麥片。需要把羊雜放在腸衣中烹制，傳統(tǒng)的烹制方法是放在羊肚中。

Jell-O salad  果凍沙拉

So-called salads made of gelatin with bits of fruits and vegetables suspended inside became hugely popular in the United States during the 1920s and 1930s. They continued to appear on American tables through the 1970s, when their popularity began to wane.

在20世紀20年代至30年代期間，用明膠和水果丁及蔬菜丁制成的所謂沙拉火遍美國。在整個20世紀70年代，這道沙拉還在不斷地被端上美國人的餐桌，不過受歡迎程度已經(jīng)開始下滑。

Kale pache  羊頭湯

Kale pache, or sheep's head soup, is a traditional slow-cooked dish in Iran, and is made with the sheep's hooves as well as its head.

Kale pache，也就是羊頭湯，是伊朗傳統(tǒng)的一道慢燉菜，用的是羊蹄和羊頭燉湯。

Kiviak  基維亞克

To make kiviak, a traditional Inuit food from Greenland, up to 500 small birds called auks are stitched up inside a sealskin and stored under a rock for three months. Once the birds are done fermenting, they are eaten for special occasions.

基維亞克是格陵蘭島上傳統(tǒng)的因紐特人食物，制作基維亞克要用上500只小海雀，然后將其縫進海豹皮中，在石頭下儲藏3個月。當(dāng)海雀在海豹皮中的發(fā)酵過程結(jié)束之后，人們會在節(jié)日慶典等慶祝時享用這道菜。

Kumis  馬奶酒

Kumis, a fermented drink made from mare's milk, is popular among people of the central Asian steppes. Higher sugar content in mare's milk makes kumis more alcoholic than kefir, another fermented drink made from cow, goat or sheep milk.

馬奶酒是一種用馬奶制成的發(fā)酵酒，頗受中亞草原地區(qū)人們的喜愛。馬奶中較高的含糖量使得馬奶酒比克菲爾的酒精含量更高?？朔茽柺橇硗庖环N使用牛奶或羊奶制成的發(fā)酵酒。

Salty licorice  咸味甘草

The salty tang of Finnish black licorice — flavored with ammonium chloride — is certainly an acquired taste, but many newcomers to the candy quickly learn to love it.

芬蘭黑甘草糖強烈的咸味絕對是慢慢才會愛上的一種味道，雖然有著氯化銨的味道，但是許多新接觸這種糖的人很快就愛上了它。

Baby mice wine  老鼠仔酒

Found in southern China and in Korea, this alcoholic brew is infused with the bodies of hairless baby mice.

中國南部和韓國都有這種酒，制作這種酒要將無毛的小老鼠浸泡在白酒中。

Nattō  納豆

In Japan, nattō — sticky, slimy soybeans fermented with the bacteria Bacillus subtilis — is a traditional dish and a popular breakfast food.

在日本，粘到拔絲的納豆是一種傳統(tǒng)食物，而且是一種非常受歡迎的早餐食品。制作納豆要用黃豆和枯草桿菌發(fā)酵。

Sheep eyeballs  羊眼

Pickled sheep eyeballs served floating in juice are sometimes used as a hangover remedy in Mongolia.

在蒙古，一杯漂著腌羊眼的果汁是解酒良品。

Su gallu 羊仔奶酪

Made in Sardinia, su gallu is a cheese that ferments in the stomach of a slaughtered baby goat, made from the sheep's milk that was its very last meal.

意大利撒丁島的又一杰作，su gallu是一種奶酪，讓小羊仔喝下羊奶作為最后一餐，然后將其宰殺，再讓羊奶在其胃中發(fā)酵。

還有下面這些食物，也讓不少觀眾表示不能忍：

館長塞繆爾·韋斯特表示，雖然博物館以“惡心”為名，但他的實際目的并不是以奇怪的食物惡心游客，而是通過食物，引發(fā)眾人對文化差異的思考。對一種文化背景的人來說是惡心的東西，也許對另一種文化背景的人來說，卻是美味。俗話說的好，one man's meat is another man's poison。

韋斯特說，展覽的目的是娛樂，但同時也傳達了一個發(fā)人深省的信息：什么東西開胃或惡心，是后天習(xí)得的，也可以改變。他希望能鼓勵游客嘗試更多正在研制或推廣的可持續(xù)食品，比如昆蟲和實驗室培育的肉類。

聽著很有道理，你敢去挑戰(zhàn)嗎？

來源：livescience、煎蛋網(wǎng)

翻譯&編輯：yaning