Walk down Wangfujing Snack Street in Beijing and you’ll hear it before you see it. The sizzle. The high-pitched hawking of vendors. Then, you see them. Rows of black, chitinous bodies skewered on thin bamboo. Some are still twitching. It’s scorpion on a stick, the ultimate "I went to China" badge of honor. Honestly, most people look at them with a mix of genuine horror and morbid curiosity. You’ve probably seen the photos on Instagram or old travel blogs from the mid-2000s.
It looks like a dare. It feels like a prank. But there’s a massive history here that most tourists skip while they’re busy trying to find a trash can to spit into.
Crunch. That’s the first thing you notice. If you’ve ever had an overcooked shrimp shell, you’re halfway there. It’s mostly texture. Because they’re deep-fried at incredibly high temperatures, the actual "meat" inside—if you can even call it that—tends to shrivel up. You’re left with a salty, savory, slightly nutty exoskeleton. Vendors usually toss them in a mix of cumin, chili powder, and salt. It’s basically the potato chip of the arachnid world.
The Reality of Eating Scorpion on a Stick
Let’s get the big question out of the way first. No, you won't die.
Scorpions are venomous, not poisonous. There is a difference. Poison is something you eat that makes you sick; venom is something injected into your bloodstream. Even then, the heat from the deep fryer denatures the protein-based toxins in the scorpion's stinger. By the time it hits your mouth, the venom is inert. It’s just protein. Vendors in night markets from Donghuamen to Khao San Road in Bangkok have been selling these for decades without a pile of bodies stacking up behind the stalls.
Is it a "traditional" Chinese meal? Well, yes and no.
If you ask a local in Shanghai if they sit down to a bowl of scorpions for dinner, they’ll laugh at you. It’s "snack food" or xiaochi. More accurately, in the modern era, it has become "spectacle food." In Traditional Chinese Medicine (TCM), scorpions—known as Quan Xie—have been used for over 2,000 years. TCM practitioners like Li Shizhen, who wrote the Bencao Gangmu in the 16th century, documented the use of scorpion to treat everything from convulsions to skin conditions. They believed it could "extinguish wind" and "stop tremors."
Eating a scorpion on a stick at a neon-lit market isn't exactly a medical procedure, but the cultural root is there. It’s the evolution of ancient medicine into a modern tourist attraction.
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Why do they still twitch?
This is the part that creeps everyone out. At many stalls, you’ll see the smaller scorpions (usually Mesobuthus martensii, the Manchurian scorpion) skewered alive. Their legs move. Their tails curl.
It’s a freshness flex.
In many Asian wet markets and snack streets, live movement is the gold standard for quality. It proves the product isn't "old" or spoiled. When the vendor drops that skewer into the boiling oil, the movement stops instantly. It’s gruesome for some, but in the context of street food logistics, it’s a form of transparency. You know exactly what you’re getting.
Beyond the Shock Factor: Nutrients and Sustainability
If we look past the stinger and the scary legs, there’s a real conversation happening about entomophagy—the practice of eating insects.
The UN’s Food and Agriculture Organization (FAO) has been banging this drum for years. Insects are incredibly efficient at converting feed into protein. Scorpions, while technically arachnids, fall into this same bucket of "micro-livestock."
- Protein Density: By weight, dried scorpions can consist of up to 50% protein.
- Mineral Content: They are surprisingly high in magnesium and iron.
- Low Footprint: Raising scorpions requires a fraction of the water and land used for cattle.
Does this mean scorpion on a stick is the future of global food security? Probably not the stick version. But the flour made from these creatures? That’s already hitting the market in some health food circles.
The Two Main Types You’ll Encounter
Not all skewered scorpions are created equal. You generally see two varieties when you're wandering through night markets in Asia.
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The "Little Guys" are the most common. These are the Manchurian scorpions mentioned earlier. They’re about two inches long and golden-brown. These are meant to be eaten whole—tail, legs, head, everything. Because they are small, they fry up to a consistent crispness. There’s no "goo" factor. It’s just a salty crunch.
Then there are the "Big Guys." These are often Asian Forest Scorpions (Heterometrus). They are jet black, massive, and look like something out of a horror movie. These are a different experience entirely. Because they are larger, the exoskeleton is much thicker. It can be like trying to eat a fingernail. Some people find the interior of the larger scorpions to be slightly bitter or "musty." If you’re a beginner, stick to the small ones. They’re much more approachable.
A Cultural Shift: The Decline of the Beijing Snack Streets
Here is something the travel brochures don't always tell you: the era of the scorpion on a stick in Beijing's city center is actually fading.
In 2016, the famous Donghuamen Night Market was shut down. Authorities cited hygiene concerns and noise complaints. In 2024 and 2025, the push for "city beautification" in Beijing has led to the closure or sanitization of many iconic street food hubs. While you can still find these snacks at Wangfujing, it’s becoming more of a curated, sterilized experience rather than the wild, smoky chaos it used to be.
It’s a bit of a tragedy for those who love the grit of travel. But it’s also a sign of a changing China. The younger generation in Beijing or Bangkok is more likely to be found at a high-end bubble tea shop or a Western-style burger joint than munching on arachnids. The scorpion has transitioned from a legitimate (if niche) snack to almost exclusively a prop for TikTok videos and tourist dares.
How to Eat One Without Looking Like a Newbie
If you’re going to do it, do it right. Don't be the person who takes one tiny nibble and makes a face.
- Check the Oil: Look at the vat the vendor is using. If the oil is black and thick, walk away. You want clear, bubbling oil to ensure a clean fry.
- The "One-Bite" Rule: For small scorpions, don't try to bite them in half. The exoskeleton will shatter and poke your gums. Just slide the whole thing off the skewer and chew.
- Seasoning is Key: If they offer extra spice (la jiao), take it. The heat of the chili masks the slightly earthy, "buggy" aftertaste that some people find off-putting.
- Avoid the Pincers on Large Ones: On the giant black scorpions, the pincers are basically wood. They aren't pleasant. Focus on the tail and the body.
The Ethics of the Skewer
There is a dark side to the "weird food" industry. As these items become more popular for social media "clout," there’s a risk of over-harvesting from the wild. Most scorpions sold on sticks are now farmed, which is a good thing. Farming provides a controlled environment and reduces the impact on local ecosystems.
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However, always be aware of where you are. In some parts of Southeast Asia, "exotic" skewers might include protected species. Stick to the common scorpions. They are plentiful, usually farmed, and safer to consume.
Actionable Next Steps for the Brave
If you're actually planning to try this on your next trip, don't just go to the first stall you see. Research the specific market's reputation. In Bangkok, the Jodd Fairs (the successor to the famous Ratchada Train Market) is a great place to find high-quality, cleanly prepared insects. In Beijing, Wangfujing remains the primary spot, though it's heavily commercialized.
For those who want the experience without the flight, you can actually buy "Armor Tail" scorpions that have been dehydrated and seasoned online. Brands like Thailand Unique have been exporting lab-tested, food-grade insects for years. It’s a much safer way to test your palate than buying a mystery skewer from a back-alley vendor with questionable refrigeration.
The most important thing to remember? It's just food. Billions of people across history have looked at insects and arachnids as a viable, tasty source of energy. The "gross" factor is entirely a Western construct. Once you get past the legs, it’s just another flavor on a long list of global delicacies.
Go for the crunch. Stay for the story.
Pro Tip: Have a bottle of water or a beer ready. The cumin and salt mix they use is notoriously dry, and those tiny leg fragments have a way of getting stuck in your throat if you aren't careful.
Safety Note: If you have a shellfish allergy, do not eat scorpions. Insects and arachnids share a similar protein structure (chitin) with shrimp and lobster. There is a very high chance of cross-reactivity, which could lead to an anaphylactic reaction. It's not worth the "gram."
Where to find them in 2026:
- Beijing: Wangfujing Snack Street (Mainstream, easy to find).
- Bangkok: Khaosan Road (Tourist-heavy, but reliable) or Jodd Fairs (Cleaner, more local vibes).
- Siem Reap: Pub Street (Look for the "Bug Cafe" if you want a gourmet version instead of a street skewer).