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Noxious Nosh
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It turns out that few people actually enjoy the taste of pangolina scaly anteater whose flesh is a blend of gristle and rubber. The same
goes for the nocturnal civet, which has a gamy aftertaste that even the
thickest brown sauce can't mask. And who really enjoys camel hump, which
tastes just as you'd expect a blubbery lump to taste? But flavor isn't
what really matters to many of the diners tucking into China's wildlife
menagerie. "Businessmen come here to prove their wealth," says George
Ng, a Shanghai-based restaurateur who specialized in cobra and...