Here are two dishes on the menu from my parents' recent holiday party. Some will be grossed out by these and surely say, "you eat what?!" To the exotic epicureans from Asia, however, these are delightful delicacies. My mother, Paul and I belong to this camp.
Chinese wood ears or wood fungus, 黑木耳. (Auricularia polytricha or Hirneola polytricha). They actually grow on dead wood and have the medicinal quality of anticoagulation. These are soaked and ready for cooking. Cooked and Uncooked wood ears both look and taste the same. Very crunchy and light tasting. My mom stired fried it with pork. Yum! *Click pic to enlarge*
Chicken feet. With flavor pouch, dried chilis, green onions, soy sauce and ginger, these are ready to be cooked and simmered for a few hours. Paul made this for the few who dare to devour chicken claws!
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