11 Dishes That Need A Sequel

Some foods are so outrageous, controversial, or simply unforgettable, they seem destined for a follow-up. Whether they’re notorious for their ingredients, their preparation, or the chaos they cause online, these dishes deserve a sequel; if only to see what could possibly top the original. Get ready for a culinary lineup that’s more blockbuster than banquet. Here are 11 dishes from around the globe that definitely need a sequel.

Bat Soup

This headline-grabbing dish is exactly what it sounds like: a whole bat served in broth, wings and all. Found in parts of Palau and Indonesia, bat soup has sparked more debates than most movie franchises. Whether it’s considered a traditional delicacy or a public health hazard, one thing’s certain: if there’s a sequel, it’ll need a plot twist (and maybe a hazmat suit).

Durian

The king of fruit or the king of clearing out a room; durian is notorious for its aroma, which ranges from sweet custard to sweaty socks depending on your perspective. It’s banned on public transit across much of Southeast Asia, but fans line up for its creamy, complex taste. A sequel might finally settle the debate: is durian misunderstood, or is it just playing the villain?

Casu marzu

Sardinia’s infamous “maggot cheese” is so over the top, it’s illegal in many places. Casu marzu literally wriggles with live insect larvae, which transform the cheese into a soft, pungent spread. For the sequel, maybe skip the maggots; or double down and make it a tasting menu for the fearless.

Guinea Pig

Cuy, or roasted guinea pig, is a delicacy in Peru and Ecuador. Served whole, it’s crispy, gamey, and surprisingly popular at family celebrations. The original shocks, but a sequel could get creative; guinea pig tacos, anyone? Or maybe a Netflix cooking competition featuring rodent cuisine?

Jellied Moose Nose

Canada’s Yukon delivers this gelatinous showstopper: moose nose, cleaned, boiled, and set in aspic. It’s often sliced and served cold, making it a conversation starter at any wilderness feast. The sequel could use a little rebranding; maybe a “nose-to-tail” fine dining experience with dramatic plating?

Century Egg

Don’t let the name fool you; these eggs aren’t a century old, just a few months. Preserved in clay, ash, and salt, the result is a glossy, dark green “delicacy” with a flavor that’s, let’s say, assertive. If Hollywood made a sequel, it might feature the century egg as the surprise ingredient on a reality show; watching chefs try to make it go viral.

Hákarl

Iceland’s legendary fermented shark is famous for its pungent aroma, ammonia punch, and for making food TV hosts rethink their contracts. Hákarl is aged underground for months before serving. The sequel? Maybe a “Hákarl Pizza” or a mukbang livestream; just don’t expect a happy ending.

Mouse Wine

If you thought wine couldn’t get any weirder, think again. Mouse wine from China is made by fermenting baby mice in rice wine. It’s a traditional tonic, but also a nightmare for the uninitiated. The sequel might involve a blind taste test at a sommelier competition; cue the spit takes.

Fried Spider

In Cambodia, fried tarantulas are crunchy, protein-packed, and seriously scary for arachnophobes. Street vendors serve them hot, legs and all. The sequel could be a horror movie; “Attack of the Killer Snack”; with a midnight spider fry-off for the bravest snackers.

Blood Soup

Known as dinuguan in the Philippines, blood soup is made by simmering pork blood with vinegar and spices. Rich, tangy, and jet black, it’s a comfort food for some and a dare for others. The sequel could be “Blood Soup: The Brunch Edition,” with inventive twists for adventurous brunch crowds.

Rocky Mountain Oysters

No oysters here; this Western specialty is made from deep-fried bull testicles. Served at rodeos and ranch parties, they’re crispy on the outside and, well, surprisingly tender inside. If the sequel’s bigger and bolder, it’ll probably be pay-per-view. Bring your own dipping sauce.