The most terrifying dish I’ve ever had was an Italian roasted squab, maybe the name is slightly inaccurate.

It was a Michelin high-star restaurant. Before serving, I had already imagined the finest Cantonese squab I’ve ever had.
Under dim candlelight, I was a bit hungry and quickly finished a piece. Huh, the taste was off, and upon closer inspection, it was still bloody. Was this cooked to a certain doneness?
Chinese cuisine is truly incredibly diverse. Just pick a small city at random, choose a street, and buying some snacks there will always be delicious.