Investigator Gary Dryfoos identifies a new trend in organic food, commenting “I have absolutely nothing to add to this, except perhaps extra sauce.” Details are in a February 17, 2006 in The Telegraph:
On the menu today: horse penis and testicles with a chilli dip
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.
Situated in an elegantly restored house beside Beijing’s West Lake, it is China’s first speciality penis restaurant.
The news article has photographs, which are not reproduced here.