Fish’s head soup. First indication that one has touched on Chinese soil: ain’t nobody looking you askance for getting excited over receiving the portion with the eyeball.
The part of a fish I like eating the most is actually the tiny bit of flesh underneath the eye. For some reason it is usually the most tender piece of the whole shebang, just a morsel that melts in the mouth and is overlooked by others looking to pick over bigger chunks from the body of the fish.
And the eyeball, of course. You can tell how Westernised an Asian kid in North America (or perhaps Europe, but I’m less certain there) is by whether they eat the eyeball or not. It’s highly nutritious and has a fabulously goopy texture.
Probably one of my favourite stories to tell Chinese people in China is of the time one of my Caucasian-American friends exclaimed that they couldn’t possibly eat a fish with the head intact because the eyes were watching them.