Seriously. Situated in an elegantly restored house beside Beijing’s West Lake, it is China’s first speciality penis restaurant. On the menu today: horse penis and testicles with a chilli dip.
By Richard Spencer in Beijing
Last Updated: 1:59am GMT 17/02/2006 [edited by BTM]
The menu at Beijing’s latest venue for its growing army of gourmets is eye-watering rather than mouth-watering.
China’s cuisine is renowned for being “in your face” - from the skinned dogs displayed at food markets to the kebabbed scorpions sold on street stalls - and there is no polite way of describing Guo-li-zhuang. …the simple goat penis, sliced, dipped in flour, fried, and served skewered with soy sauce. “Dragon in the Flame of Desire” (yak penis, steamed whole, fried and flambéed) for £35.
For beginners, Miss Zhu recommended the hotpot, which offers a sampling of what the restaurant has to offer - six types of penis, and four of testicle, boiled in chicken stock by the waitress, Liu Yunyang, 22.
The Russian dog penis was first. It was julienned, and rather gamey.
The ox penis was, of all six, the most recognisable for what it was, even though it had been diced. In texture seemed identical to gristle.
The deer penis and the Mongolian goat penis were surprisingly similar: a little stringy, they had the appearance and feel of overcooked squid tentacles. The Xinjiang horse penis and the donkey penis, on the other hand, were quite different. Though both came sliced lengthwise, and looked like bacon, the horse was light and fatty, while the donkey had a firm colour and taste. The testicles were slightly crumbly, and tasted better with lashings of the sesame, soy and chilli dips thoughtfully provided.
One speciality, Canadian seal penis, costs a hefty £220, and requires ordering in advance.
So seriously, Why no penis restaurants in USA??
