Fried scorpion
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Sampling strange food abroad

Fried scorpion
Beijing’s colorful, pedestrian-only Wangfujing Street offers fried scorpions, fried locust larvae, roast turkey tower skewers, pot-stewed pig’s intestines with baked wheat cakes, boiled tripe, stewed sheep’s head (waste not, want not) and fried starch sausage in garlic sauce. And lots more, including humdrum dim sum and red bean cakes for dessert. (Eric Lucas)
Fried scorpion
Eating scorpions in China exposes the adventurous traveler to a new taste and demonstrates that all food aesthetics are relative; it also reflects the historic fact that billions of humans have had to consume whatever’s available. Note that the scorpions here, on the upright skewers, were still alive -- those serving this fare were rigorous about the freshness of their food ingredients. (Eric Lucas)
Writer Eric Lucas prepares to chomp down on fried scorpion from a street vendor in Beijing. ()
Jackfruit, upper left, is the world’s largest fruit. Found in Hong Kong and Asian countries, it comes in chopped-off half-foot chunks that you can slurp up like watermelon or scoop with a spoon. (Carolyn Cole/ Los Angeles Times)
Pig intestine soup
Pot-stewed pig’s intestines, shown here with bean curd, is served on Beijing’s colorful, pedestrian-only Wangfujing Street. (Geraldine Wilkins-Kasinga, Los Angeles Times)
A mangosteen, found at Asian fruit stands, is a sweet-sour juice burst inside a leathery purple skin. (