The Telegraph – by Malcolm Moore
The correct way to eat a cockroach, at least in this corner of northern China, is to fry it not once but twice in a wok of smoking hot oil.
“The second time makes the shell crispy and the inside succulent,” said 43-year-old Wang Fuming, as he tipped a bowl of freshly harvested bugs, one or two of their legs still twitching, into the sizzling pan.
Mr Wang is the leading cockroach farmer in Shandong province, with more than 22 million of the insects living in a series of nondescript, concrete bunkers in the suburbs of Jinan. Continue reading “Cockroaches: the new miracle cure for China’s ailments”

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