Bat Soup
Cambodia boasts a popular dish that, for many, embodies the epitome of cruelty. In select restaurants, diners are presented with a harrowing choice: hand-pick bats from a cage, only to witness the chef placing the live creatures directly into a pot of boiling soup. The bats squeak in agony and meet their demise in the most unsettling manner, eventually transforming into a "heartwarming" soup.
This macabre culinary practice isn't limited to Cambodia; bats are also enjoyed in Indonesia, Vietnam, Thailand, and Guam, albeit prepared differently. In these regions, bats are often fried or deep-fried, seasoned with salt and pepper, and their taste is likened to that of chicken. Remarkably low in fat and exceptionally rich in protein, these unconventional delicacies have found their place in local cuisines.
