Anyway. I realize that I didn't answer to this thread...
One thing I can say for sure, is that Chinese and French people have a lot in common when we refer to cuisine: we both have absolutely no eating taboo, while enjoying a very epicurian tradition of high cuisine.
The truth is we could discuss about food for hours, but I fear we might then scare away people from other cultures...
To my greatest surprise, my favorite meat hasn't been mentioned yet. It is
duck, and goose. It's rather common in France, you would eventually find some in every supermarket.
Other common, non exotic meats include beef, pork, lamb, veal, chicken, turkey, guinea fowl, rabbit, land snail, froglegs, crayfish, quail, pidgeon, and so on, and so on. And many of our most popular recipes are made with offals or giblets: rognons (kidneys), andouillette et tripes (intestines), os à moëlle (spinal chord), pied de porc (pork's feet), and even liver (foie gras, foie poellé), tongue (paté de tête) and brains.
And so on, and so on...
More uncommon, you may find ostrich, wild boar (actually, we have several traditional recipes made with wild boar meat only), deer, bighorn sheep... etc...
I should also mention countless species of fishes (salmon, trout, char, hallibut, cod, john dory, kipper, anchovy, tuna, dogfish, skate, conger, pike, eel, whitebait, ruffe, zander, carp, sturgeon, lamprey, turbot, monkfish, mullet, goatfish, sole, seabass... etc...), snails (I did not mention clams, cockles, mussels, scallops, oysters, abalones which are all heavily collected), crustaceans (crabs, lobsters, shrimps, barnacles, scampi) and several other delicacies (octopus, squids, sea urchin for instance).
While I was working in China, I've also tried many other meats. Some were really tasty (dog, snake, tortoise, water scorpions), some others were more curious than really interesting (sea cucumber, camel's feet)...
In Africa, I've also eaten boiled caterpillars in peanut beer, fried locusts, raw beetle's larvae (actually, they taste VERY good), monkeys, and various games (Kudu mostly, but also several antelopes).
In northern Finland, I've made orgies of reindeer BBQ (they call it
Poro, if I remember well). While still in Scandinavia, I've even survived to the Swedish
surströmming (rather good, in fact).
In Australia I've sampled the (in)famous Kangaroo stew, and well, it wasn't my best memory.
The only meat I politely declined was
whale, mainly for political reasons rather than culinary ones.