This Chinese delicacy is certainly not for the squeamish. While the flavour is intensely duck-like, you need to get past the chewy cartilage that makes up most of a duck’s tongue, and the bone in the middle that you have to suck the meat off. Appetising, right?
Don’t be put off (too much) - at Barshu they fry them with chili sauce, which helps a great deal with the whole experience. Plus you’ll be able to boast about this culinary adventure for years to come.