Out with my fellow co-workers and a student here in Dalian a couple nights ago eating some barbecue after they had been flat- hunting all day. We were just sitting around, drinking some Tsingdao beers and eating the usual barbecued fare (lamb and beef skewers, sweet pieces of bread, eggplant, spicy peppers, corn, tofu-wrapped mushrooms, fish, etc). Phil and Coman were talking about comedians, many of whom I had never heard of, when I noticed the carcass of a slaughtered lamb 15 meters away, hanging from a hook. On closer inspection, I noticed it's two large testicles hanging limply against it's body. This may sound gross, and if you are queazy at all about these kinds of things then don't continue reading or looking at the pictures, however this is very common and a normal thing to see on any market street in China (and many countries in Asia).
Now, I must tell you, I have been watching an episode of Anthony Bourdain's TV show "No Reservations" almost daily - as well as reading his books - so recently exotic food, ingredients and anything food-related has taken a firm place in the front of my mind. Well, food as well as photography, which are the two ingredients which make up this blog post.
When Phil and Coman finished talking about Dylan Moran or some other random comic, I interjected, "You guys think we could eat those lamb balls?" They looked at the lamb and Phil said, "Well, I think YOU could eat them." I was very serious about it though, as I have never eaten lamb testicles. I told them all about Anthony Bourdain and my recent fascination and curiosity with odd cuisines and delicacies. It kind of turned into a bet then, and Coman (new Irish teacher with a big beard) agreed to eat the balls with me (don't say that everyday do ya). I asked the Chinese waiter how much and it was 10 kuai (about $1.50) per ball. Not too expensive for such a 'delicate' cut of meat. This is when I got up and rushed over to take some photos before he severed the ball from the carcass. I was too late, as he did it in the blink of an eye; however, he posed his hand with the other ball so I could shoot. Shots of the event can be seen below with related captions below the photos.
Now, I must tell you, I have been watching an episode of Anthony Bourdain's TV show "No Reservations" almost daily - as well as reading his books - so recently exotic food, ingredients and anything food-related has taken a firm place in the front of my mind. Well, food as well as photography, which are the two ingredients which make up this blog post.
When Phil and Coman finished talking about Dylan Moran or some other random comic, I interjected, "You guys think we could eat those lamb balls?" They looked at the lamb and Phil said, "Well, I think YOU could eat them." I was very serious about it though, as I have never eaten lamb testicles. I told them all about Anthony Bourdain and my recent fascination and curiosity with odd cuisines and delicacies. It kind of turned into a bet then, and Coman (new Irish teacher with a big beard) agreed to eat the balls with me (don't say that everyday do ya). I asked the Chinese waiter how much and it was 10 kuai (about $1.50) per ball. Not too expensive for such a 'delicate' cut of meat. This is when I got up and rushed over to take some photos before he severed the ball from the carcass. I was too late, as he did it in the blink of an eye; however, he posed his hand with the other ball so I could shoot. Shots of the event can be seen below with related captions below the photos.
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
TASTE
All in all, the balls were quite tasty. The skin was too tough to chew and get down but the inside was quite nice, it had a melting rather than crumbling texture to it, similar to chicken or duck liver or kidney, but not quite as tough. The taste was also similar to kidney, although not as bitter or strong. Really, most of what I could taste was the barbecue seasoning that is pasted on anything you eat at a street-side barbecue joint. Coman also enjoyed the taste. There was also a bit of what I think was cartilage at the end of the ball. Coman tried this and said it was crispy and salty like bacon.
So, overall, quite a ballin experience with the lamb's testicle. Here's one last odd photo I took, Ian helped me title it "Male Bonding Balls in Hand".
All in all, the balls were quite tasty. The skin was too tough to chew and get down but the inside was quite nice, it had a melting rather than crumbling texture to it, similar to chicken or duck liver or kidney, but not quite as tough. The taste was also similar to kidney, although not as bitter or strong. Really, most of what I could taste was the barbecue seasoning that is pasted on anything you eat at a street-side barbecue joint. Coman also enjoyed the taste. There was also a bit of what I think was cartilage at the end of the ball. Coman tried this and said it was crispy and salty like bacon.
So, overall, quite a ballin experience with the lamb's testicle. Here's one last odd photo I took, Ian helped me title it "Male Bonding Balls in Hand".