14 MARCH 2025

20 Controversial Chinese Dishes That Defy Culinary Norms

Think Chinese cuisine is all about dumplings, Peking duck, and dim sum? Think again. Under the surface of this globally loved food culture lies a world of dishes that shock, provoke, and challenge the limits of what many consider edible. Some are so pungent they’re banned from public spaces; others feature ingredients that spark ethical debates—or are even legally protected. Are these dishes taboo because of their extreme flavors, unconventional preparation methods, or deep-rooted cultural significance? Whatever the reason, they push culinary boundaries in ways that few dare to explore. Buckle up—we’re about to dive into 18 of China’s most controversial, mind-bending, and conversation-starting dishes. Think you’re ready? Let’s find out.

1. Rare and Shocking Ingredients

1.1 SHARK FIN SOUP

For many years, shark fin soup has represented wealth and success in Chinese cooking. It is a transparent broth featuring jelly-like shark fins, frequently served with seafood and other high-quality components. Nonetheless, this famous dish has gained a negative reputation because of unsustainable fishing methods that endanger shark populations across the globe. Although prohibited in numerous nations, it continues to be a contentious topic in China, where the importance of culture clashes with environmental worries.

1.2 BIRD'S NEST SOUP

Bird’s nest soup, made from the solidified saliva of swiftlets, is a highly prized delicacy valued for its gelatinous texture and supposed health benefits. The nests, carefully harvested from cliffs, make the dish both expensive and controversial. Traditionally consumed for its medicinal properties, it is now sought after for its delicate taste and luxurious appeal. However, concerns over sustainability and ethical sourcing continue to spark debate.

1.3 FIVE POISONS'

In certain areas of China, there exist culinary traditions that incorporate animals that have traditionally been labeled as “poisonous,” such as snakes, scorpions, centipedes, geckos, and toads. These creatures, rather than being shunned, are actually embraced in these regions. This practice stems from the belief that consuming these animals balances energy and offers therapeutic benefits. While some appreciate the unique flavors, others raise ethical concerns and health risks.

1.4 FOIE GRAS

Similar to its French counterpart, this dish involves fattened goose liver, which is highly valued for its rich and buttery consistency. In China, conventional techniques of forcefully feeding geese have been criticized by organizations advocating for animal rights, resulting in the creation of more compassionate options. The ongoing discussion revolves around finding a balance between preserving cultural traditions and embracing the evolving ethical concerns regarding the well-being of animals.

1.5 DOG MEAT

In certain areas of China, the act of consuming dog meat can be traced back to long-standing historical and cultural customs that have been ingrained in the local traditions. Nevertheless, owing to the emergence of ethical concerns and the evolution of societal perspectives, the practice has become the subject of growing controversy. Although it has not yet been officially deemed prohibited at a national level, the consumption of dog meat has encountered mounting opposition and legal limitations across the country.

1.6 BLOOD TOFU

Made from congealed pig or duck blood, it is commonly used in soups, stir-fries, and hot pots, valued for its smooth, jelly-like texture and rich iron content. Blood tofu has been consumed for centuries in China for its nutritional benefits. However, its use remains controversial, as some find the idea of eating blood unsettling, while others raise concerns about hygiene and food safety in its preparation. Despite this, blood tofu remains a staple in many regional cuisines, particularly in Sichuan and Cantonese cooking.

1.7 FRIED INSECTS

In China, insects like grasshoppers, cicadas, and beetles add protein and crunch to dishes. Silkworm pupae have a nutty flavor, while fried water beetles offer umami-rich crispiness. Ant eggs serve as a tangy condiment. This practice, known as entomophagy, has deep cultural roots and is gaining popularity for its sustainability. However, insect consumption remains controversial due to unfamiliarity, regional preferences, and concerns over ethics and food safety, making it forbidden in the eyes of some.

1.8 RAT MEAT

Rat meat is consumed in some rural regions of China, particularly in Guangdong and Guangxi, where it is traditionally stewed, roasted, or stir-fried with spices. Some consider it a delicacy with medicinal benefits, while others eat it out of necessity. However, it is highly controversial due to hygiene concerns, as many rats are sourced from the wild and may carry diseases. The idea of eating rat meat is also unsettling in many cultures, where rats are associated with filth and urban pests rather than food.

1.9 MONKEY BRAIN

Monkey brain is one of the most infamous and controversial dishes associated with Chinese cuisine, though its actual consumption is rare. Historically rumored to be eaten raw or cooked, it raises severe ethical concerns regarding animal cruelty. Additionally, consuming primate brains poses serious health risks, as it can transmit diseases like prion infections, similar to mad cow disease. While often sensationalized in media, the practice is largely considered outdated, illegal, and condemned even within China.

1.10 TURTLE SOUP

A traditional dish made with soft-shell turtles, turtle soup is prized for its rich, gelatinous texture and believed health benefits, such as boosting vitality. Commonly prepared by stewing the turtle with herbs and spices, it remains controversial due to conservation concerns, as some species are endangered due to overhunting. Ethical debates also arise around the treatment and slaughter of turtles, as they are often kept alive until cooking. Despite its declining popularity, it remains a delicacy in some Chinese regions.

2. UNORTHODOX COOKING AND PRESENTATION

2.1 CENTURY EGGS

Century eggs, also called thousand-year-old eggs, aren’t actually aged for a century but preserved for weeks or months using clay, ash, salt, and lime. Made from duck, chicken, or quail eggs, this process creates creamy yolks and translucent whites. The controversy around them stems from their unusual preservation method, which some find strange or unsanitary by modern food safety standards, rather than being illegal or taboo in China. Despite their strong aroma and bold flavor, they remain a prized delicacy.

2.2 STINKY TOFU

Love it or hate it, stinky tofu—also known as chou doufu—is one of the most controversial delicacies in Chinese cuisine. Its overpowering aroma, often compared to ammonia or rotting socks, results from a unique fermentation process using brine and spices. While some find the smell unbearable, others swear by its crispy exterior, creamy center, and complex umami flavor. The dish sparks debate not only for its pungency—banned in some public areas—but also for hygiene concerns surrounding its fermentation.

2.3 FISH WITH HEAD INTACT

In Western cultures, a whole fish served with its head intact can be unsettling, even considered unappetizing or taboo. The sight of the head and eyes staring back at the diner often evokes discomfort, making it a controversial presentation choice. While in China, the whole fish symbolizes prosperity and wholeness, some find it visually unappealing or even gruesome. Western norms favor fillets, while traditional Chinese cuisine embraces the whole fish, sparking debate over food aesthetics and cultural perception.

2.4 RAW MEAT

China’s uncooked dishes, such as “drunken shrimp” marinated in rice wine and “san bei chicken” with sesame oil and soy sauce, are both celebrated and controversial. Live shrimp, eaten raw while still moving, emphasize freshness but challenge conventional culinary norms. While some admire the purity and delicate flavors of raw meat, others see it as forbidden due to cultural taboos and safety concerns. The risk of foodborne illness adds to the controversy, making raw meat consumption a debated practice.

3. UNUSUAL TEXTURE AND SENSATION

3.1 CHICKEN FEET

Chicken feet’s gelatinous, chewy texture and clawed appearance can be unsettling in some cultures where feets, head or organs are rarely eaten. While a delicacy in China, often braised, deep-fried, or served in dim sum, many in the West view them as unappetizing or low-value scraps. Hygiene concerns also add to the controversy, given their contact with the ground. Despite this, chicken feet are prized for their collagen content, believed to benefit skin and joints, and their ability to absorb rich flavors.

Chicken feet: a classic dim sum delicacy

3.2 JELLYFISH

Jellyfish, with its translucent, quivering form, offers a briny flavor and an unexpectedly crisp bite. A staple in Chinese cuisine for centuries, it is often served cold in salads or stir-fries, prized for its refreshing texture. However, its gelatinous yet rubbery consistency sparks controversy, as it defies the typical expectations of seafood. While some enjoy its unique crunch, others find the sensation unsettling or even off-putting. Its slippery, almost elastic feel can evoke discomfort, especially for those unaccustomed to eating jellyfish.

3.3 DUCK TONGUE

Braised, stewed, or stir-fried, duck tongue offers a rich, meaty flavor but a texture that sparks controversy. Its tender yet chewy consistency, combined with the presence of small bones or cartilage, can be unsettling or even unpleasant for those unaccustomed to it. While a delicacy in Chinese cuisine, its slippery, slightly gelatinous feel challenges diners who expect firmer, meatier bites. Consuming animal tongues is uncommon in Western cultures, adding to its forbidden image.

3.4 SEA CUCUMBER

With its leathery skin and spiky exterior, sea cucumber may not be visually appealing, but it remains a prized delicacy in Chinese cuisine. Known for its high collagen content and purported health benefits, it undergoes meticulous preparation to soften its naturally tough, rubbery texture. Braised or stir-fried, it offers a gelatinous, slightly chewy sensation that some find intriguing and others off-putting. Its labor-intensive preparation and high price add to its forbidden nature.

3.5 FISH BLADDER

Also known as fish maw, fish bladder is a prized delicacy in Chinese cuisine, often used in soups and stews. It has a soft, jelly-like texture and is valued for its high collagen content, believed to promote skin health and joint strength. However, controversy arises due to overfishing, especially of totoaba fish, whose bladder fetches high prices on the black market. This has led to illegal trade and environmental concerns, making fish bladder a debated ingredient in conservation efforts.

3.6 PIG'S BRAIN

Pig’s brain is a delicacy in some Chinese regions, often served in hot pots or soups for its rich, creamy texture. It has a custard-like consistency and is believed to nourish the brain and improve cognition in traditional Chinese medicine. However, it is controversial due to health concerns, as consuming animal brains carries the risk of prion diseases, which can lead to fatal neurological disorders. The soft, almost mushy texture can also be off-putting to those unfamiliar with it.

If you’re feeling adventurous and want to try these controversial Chinese foods, you can find some sold in Chinatowns, bustling night markets, and local street stalls across China. For a more refined experience, several renowned restaurants also serve these delicacies. Here are a few places where you can give them a try.

Bird’s Nest Soup: If you’re looking to try bird’s nest soup, two top restaurants in Hong Kong, China, offer this delicacy. Shang Palace, a Michelin-starred Cantonese restaurant, is known for its exquisite bird’s nest dishes and fine dining. Lung King Heen, the world’s first three Michelin-starred Chinese restaurant, is renowned for its elevated Cantonese cuisine.
Century Eggs: Try century eggs at two renowned restaurants in Hong Kong, China. Yung Kee Restaurant is known for its century eggs with pickled ginger, a classic dish in an upscale setting. At Tim Ho Wan, the world’s cheapest Michelin-starred dim sum spot, century eggs are featured in traditional Cantonese dishes.
Stinky Tofu: For an authentic stinky tofu experience, visit Changsha’s The Fiery Palace in Hunan Province, China. Known for its crispy exterior and pungent aroma, this local specialty is a must-try for those looking to taste Hunan-style fermented tofu at its finest.
Chicken Feet: Also known as Phoenix Claws, these are a dim sum favorite at Jin Ding Xuan in Beijing, a 24-hour spot known for its traditional offerings. In Guangzhou, the historic Guangzhou Restaurant has served authentic Cantonese-style chicken feet dim sum since 1935.
Sea Cucumber: A prized delicacy in Chinese cuisine, valued for its unique texture and health benefits. Yi Yin Sea Cucumber Restaurant in Beijing offers over 20 preparations, including the signature ‘surfing live sea cucumber’ boiled fresh. In Shenzhen, Fortune Court Chinese Restaurant serves traditional dishes like braised sea cucumber with oats in soup.

4. CONTROVERSIES AND LEGALITIES

4.1 OVERVIEW OF LEGAL RESTRICTIONS

China has implemented various bans and regulations to address wildlife conservation, food safety, and ethical concerns surrounding controversial dishes. While enforcement varies by region, these regulations reflect China’s evolving stance on food safety and sustainability.

Shark Fin Soup, Bear Paw, and Dog Meat: Due to growing environmental and ethical concerns, shark fin soup has been banned in official banquets and several provinces. The trade of bear paws is illegal due to poaching laws, and the consumption of dog meat has been outlawed in certain cities like Shenzhen.
Wildlife Protection Laws: Dishes like turtle soup, monkey brain, and certain fish bladders (such as totoaba swim bladder) have faced restrictions due to their impact on endangered species. China has signed international wildlife protection agreements, leading to stricter enforcement against the illegal wildlife trade.
Food Safety Regulations: Dishes involving raw meat (e.g., drunken shrimp) and blood-based foods (e.g., blood tofu) are subject to strict hygiene standards. Some raw dishes face bans due to risks of parasites, bacteria, and foodborne illnesses.

4.2 INTERNATIONAL REACTIONS AND BANS

Beyond China, several countries and organizations have taken a strong stance against controversial Chinese delicacies. The global response to controversial Chinese dishes highlights an ongoing clash between tradition, modern ethics, and international laws.

Animal Rights Campaigns: Organizations like PETA and WWF have led global efforts against dishes like shark fin soup and foie gras, arguing that they involve cruel and unsustainable practices.
Import Bans: Countries including the United States, Canada, and the European Union have placed strict bans on shark fins, certain wild animal products, and foie gras due to ethical and conservation concerns.
Cultural Relativism vs. Universal Ethics: While many Western nations oppose these dishes on moral grounds, some argue that banning traditional foods disregards cultural heritage. This has led to debates over whether certain bans are a necessary step forward or an imposition of Western values on Chinese food traditions.

4.3 A STRUGGLE FOR AND PRESERVATION

Despite increasing restrictions, many chefs and food historians argue that these dishes are an important part of China’s culinary identity. As food culture continues to evolve, the future of these controversial dishes remains uncertain—some may disappear entirely, while others may adapt and survive through ethical innovation.

Defending and Adapting Traditional Dishes: Some chefs advocate for ethical and sustainable sourcing rather than outright bans. For example, “imitation” shark fin soup made from gelatin or plant-based alternatives allows for cultural preservation without harming shark populations.
The Rise of Sustainable Alternatives: Lab-grown meat, synthetic foie gras, and sustainable seafood farming offer ways to keep these dishes alive in a more ethical and environmentally friendly manner.
Regional Differences in Food Bans: In Hong Kong and Taiwan, there is more pressure to ban controversial dishes due to international influence, whereas mainland China has taken a gradual approach, balancing cultural preservation with modern regulations.

5. THE EVOLUTION OF CONTROVERSIAL CHINESE DISHES

5.1 INFLUENCES OF MODERNIZATION AND GLOBALIZATION

The perception of controversial Chinese dishes has been heavily influenced by global ethics, scientific research, and shifting dietary norms. As globalization accelerates, Chinese cuisine is increasingly influenced by international food trends, scientific findings, and ethical standards, reshaping what is considered taboo or acceptable.

Global Ethics and Environmental Concerns: As the world becomes more focused on sustainability and animal welfare, certain Chinese dishes—such as shark fin soup and turtle soup—face backlash for their impact on endangered species. The push for wildlife conservation laws and ethical food sourcing has led to restrictions on many traditional ingredients.
Western Dietary Norms vs. Chinese Tradition: Western food culture, which generally favors clean-cut meats (fillets, boneless cuts) over whole-animal consumption, influences perceptions of dishes like chicken feet, blood tofu, and whole fish with the head intact. The Western emphasis on animal rights also contributes to the controversy surrounding dog meat and foie gras.
Scientific Research and Health Risks: Studies linking brain consumption to prion diseases (like mad cow disease) have contributed to the near disappearance of monkey brain dishes. Similarly, concerns about parasites and foodborne illnesses have led to increased caution around raw meat dishes like drunken shrimp.

5.2 BALANCING CULTURAL PRESERVATION AND TASTE

As China modernizes, younger generations and evolving social values are reshaping the future of controversial foods. Some taboo dishes are fading, while others are being reinvented to align with modern sensibilities. While some controversial foods are fading from mainstream dining, others are being adapted, reinvented, or preserved as cultural icons. The balance between tradition and modern ethics continues to shape the evolution of taboo dishes in Chinese cuisine.

China’s Younger Generation: Embracing or Rejecting Tradition?: Many younger Chinese diners, particularly in urban areas, are moving away from dishes like dog meat and stinky tofu, associating them with outdated traditions or ethical concerns. Others, however, still embrace these foods as a symbol of cultural heritage. The divide between traditionalists and modern consumers continues to grow.
The Push for Sustainable Alternatives: With environmental concerns at the forefront, new alternatives are emerging:
- Plant-based shark fin mimics the texture without harming marine life.
- Lab-grown foie gras offers a cruelty-free option while maintaining the luxurious appeal.
- Farmed soft-shell turtles are replacing wild-caught ones to reduce ecological impact.
Luxury, Nostalgia, and Status Symbol Foods: Some controversial dishes, once seen as necessity-based survival foods, are now considered luxury delicacies. For example:
- Bird’s Nest soup is marketed as an elite health tonic.
- Sea cucumber and fish bladder are promoted as anti-aging superfoods.
- Century eggs and stinky tofu remain popular as nostalgic, heritage-rich street foods.

6. PUBLIC PERCEPTION

6.1 REACTION OF LOCALS AND TOURISTS

Local Perspectives: For many in China, these dishes are part of regional identity and family traditions. While older generations view them as normal or even delicacies, younger Chinese diners—especially in urban areas—are increasingly rejecting certain foods like dog meat due to ethical concerns.
Tourist Shock Factor: Foreign diners often react with discomfort or fascination when encountering dishes like century eggs, stinky tofu, or live drunken shrimp. What is normal in one culture may seem extreme in another, leading to misconceptions and cultural bias.
Chinatowns and Adaptation: Outside of China, Chinatown restaurants often modify these dishes to cater to Western palates, toning down strong flavors or skipping ingredients like animal blood and offal to make them more appealing to local diners.

6.2 CHANGING PERCEPTIONS OVER TIME

From Necessity to Ethical Debate: Some dishes, like rat meat and blood tofu, were once eaten out of survival during famine but are now viewed as taboo due to hygiene concerns. Others, like foie gras and shark fin soup, face backlash due to animal rights activism.
Sustainability and Conservation Awareness: With growing knowledge about endangered species and food ethics, demand for shark fin soup and turtle soup has declined, and substitutes like plant-based shark fin are emerging.
Influence of Celebrity Chefs & Food Bloggers: Figures like Anthony Bourdain and Chinese food influencers have helped change perceptions by introducing these foods to global audiences, often portraying them as unique cultural experiences rather than bizarre novelties.

6.3 SOCIAL MEDIA IMPACT AND VIRAL TRENDS

Amplification on TikTok, YouTube, and Weibo: Social media has dramatically increased global awareness of controversial Chinese dishes. Viral videos of people trying stinky tofu or live seafood often sensationalize the experience, leading to both curiosity and outrage.
Food Challenges & Shock Factor Marketing: Eating contests featuring century eggs, raw meat, or fried insects fuel online engagement but sometimes reinforce stereotypes rather than genuine appreciation for these dishes.
Impact on Bans & Restaurant Popularity: Some viral trends increase demand (e.g., durian and hotpot gaining international fans), while others fuel bans (e.g., global restrictions on shark fin soup after online activism).

FINAL THOUGHTS

Chinese cuisine is as complex as the culture it represents—rich in history, deeply symbolic, and sometimes controversial. While some dishes spark ethical debates, legal battles, or cultural divides, they also highlight the diversity of global food traditions. What one culture finds taboo or shocking, another may see as a delicacy or a cherished tradition. As modernization, globalization, and sustainability concerns reshape dining habits, some of these dishes may disappear, while others will evolve, adapt, or even gain newfound appreciation. Ultimately, food is more than just sustenance—it’s a reflection of history, survival, and identity. Whether you see these dishes as forbidden curiosities or culinary treasures, they serve as a reminder that the world’s most fascinating flavors often lie outside our comfort zones. The question is: Are you willing to take a bite?

Frequently Asked Questions

A. Are all these controversial dishes still widely eaten in China?

While some remain popular staples, others—like dog meat, shark fin soup, and monkey brain—are declining due to ethical concerns, legal restrictions, and changing consumer preferences. Increased awareness of animal welfare, sustainability issues, and health risks has led to growing opposition, stricter regulations, and even bans in most regions in China, pushing these dishes further into obscurity. Additionally, urbanization and generational shifts have played a role, as younger Chinese consumers—especially in major cities—tend to favor modern dining trends over traditional delicacies with controversial backgrounds.

B. Which of these dishes are illegal in China or other countries?

Dishes like shark fin soup and monkey brain are banned in many regions due to conservation laws, while dog meat is now illegal in cities like Shenzhen and Zhuhai. Certain blood-based or raw meat dishes also face food safety regulations due to the risk of parasites, bacterial contamination, and prion diseases. Additionally, the trade of protected wildlife, such as certain turtles and fish bladders, has led to stricter enforcement against illegal markets. In recent years, China has introduced stronger wildlife protection laws, particularly after concerns about public health and biodiversity loss. As a result, many restaurants have removed these dishes from their menus, and enforcement against illegal wildlife trade has intensified.

C. How do Chinese people feel about these controversial dishes?

Opinions vary—some see these dishes as cultural heritage, while younger generations and urban diners are moving away from them due to ethical, environmental, and health concerns. Many of these controversial foods were historically consumed in specific regions of China, meaning people from those areas may have a stronger attachment to them, while others may find them unusual even within China. Additionally, Chinese expatriates living abroad may develop different perspectives, influenced by global ethics, Western dietary norms, and social acceptance in their new countries. Conservation efforts and globalization continue to reshape attitudes, leading to a divide between tradition and modern values.

D. Are there ethical or sustainable alternatives to these dishes?

Yes, plant-based shark fin, lab-grown foie gras, and farmed turtle meat are emerging as sustainable alternatives that aim to preserve tradition without harming animals or ecosystems. These innovations allow diners to experience the texture and flavor of traditional delicacies while addressing ethical concerns and environmental impact. Additionally, advancements in food science and biotechnology are paving the way for more sustainable options, such as cultured meat and seafood substitutes, which could help protect endangered species while keeping culinary heritage alive.

E. How do global food taboos develop over time?

Food taboos are shaped by history, religion, health concerns, and cultural values, often evolving as societies change. What is forbidden in one culture may be a delicacy in another, influenced by availability, survival needs, or spiritual beliefs. Over time, scientific research, globalization, and shifting ethical standards can challenge or reinforce these taboos. Some foods once considered unacceptable—like sushi, raw fish, or even lobster (once seen as “poor man’s food”)—have gained mainstream acceptance, while others, such as foie gras or shark fin soup, face growing opposition due to ethical concerns. As cultures interact, food perceptions continue to shift, blending tradition with modern sensibilities.

Growing up with Cantonese traditions has been a wonderful experience for me. I love embracing our Chinese heritage with its rich, diverse, and enduring customs. Our Chinese culture consists of significant rituals that unite us. So, why not steep some tea, take a sip, and join us for an interesting read and discover the heart of our lasting traditions together!

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Beyond the post

Extreme Foods Around the World

While some Chinese dishes spark controversy, other cultures have their own extreme delicacies. Iceland’s hákarl (fermented shark), Italy’s casu marzu (maggot cheese), and Japan’s fugu (deadly pufferfish) challenge diners just as much, proving that food taboos exist everywhere.

China’s Growing Plant-Based Movement

With rising ethical concerns and environmental awareness, China is emerging as a leader in lab-grown meat, plant-based seafood, and sustainable food innovations. Once known for exotic meats, the country is now embracing alternatives that blend tradition with sustainability.

China Has Banned Certain Exotic Meats

After the COVID-19 pandemic, China banned the sale and consumption of pangolins, civet cats, and bamboo rats to prevent future zoonotic disease outbreaks. These restrictions have reshaped wildlife markets and traditional food practices.

The Role of Traditional Chinese Medicine (TCM)

Many controversial dishes—like sea cucumber, fish bladder, and bird’s nest soup—are prized in TCM for their supposed health benefits, from boosting immunity to promoting longevity. Despite modern skepticism, these ingredients remain a core part of Chinese wellness culture.

Jellyfish as a Superfood?

Jellyfish could become a future staple food—rich in protein, low in calories, and highly sustainable. With overfishing threatening traditional seafood sources, some researchers see jellyfish as an eco-friendly alternative to meet global food demands.

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years: 1927, 1939, 1951, 1963, 1975, 1987, 1999, 2011, 2023

trait: shyness

Rabbits are gentle, empathetic, and diplomatic, excelling as listeners and observers. However, their reserved nature can lead to shyness or social anxiety, limiting opportunities. Fear of rejection may prevent self-expression and initiative. They can overcome this by gradually socializing, building confidence through small wins, and improving communication skills while maintaining humility. Support from friends or mentors can also help balance introversion with self-assurance.

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