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Watch: eating bugs is common everywhere except the developed world, where some people still feel a little queasy at the mere idea. But its advocates say it’s a green solution to the world’s protein needs

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“It tastes like calamari,” says four-year-old Oliver Engelhorn, popping a bee pupa into his mouth, and chewing happily before reaching for another of the golden cocoons stacked high on a plate in front of him.

It’s 7pm on a Thursday and the People of Yunnan Restaurant in San Po Kong is buzzing with guests, many of them regulars. The eatery blends seamlessly into a quiet street in the industrialised district of New Kowloon, but what makes it stand out from the crowd is what’s on the menu – an array of creepy-crawlies including silkworm, bee and cicada pupae, wasp larvae, bamboo worms and grasshoppers.

Insects are a traditional food source in Yunnan, a province in southwestern China with the largest number of ethnic minority groups in the country, making its cuisine a rich cultural mix of flavours – mostly spicy, with mushrooms included in many dishes.

Read Kylie Knott’s article in the South China Morning Post

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