From deep-fried chicken feet to liquid nitrogen desserts: A look at the CNE's food offerings this year

It's that time of the year again.

Sizzling sounds of deep-fried batter will soon occupy the Ex.

The Canadian National Exhibition officially begins on Friday. It's Canada's largest fair with about 1.5 million visitors last year.

The CNE is now famous for its innovative, outrageous food choices and this year is no exception. Visitors may even be able to get their dragonon.

Dragon's Breath Crepe is a dessert dipped in liquid nitrogen so that guests can blow smoke-like gas through their nose and mouths.

The Juicy Oink serves up pork prepared in five different ways, all in one bite. Slow-roasted pork belly, slow-roasted pulled pork shoulder, sweet longanisa sausage, crispy pork skin and a Shanghai pork soup dumpling is served on a bun topped with Okonomiyaki sause, Japanese mayonnaise and honey apple slaw.

Howmuch dessert is too much dessert? The Cake Shack's specialty, Sugar Mountain, is a brownie stacked with a scoop ofcheesecake, and a white chocolate dipped in in a sugar cone topped with a confetti doughnut, cotton candy, and of course, a dusting of powdered sugar.

Crispy chicken? Sure. Crispy chicken...feet? To be determined.

This Fried Mac and Curd Chimichanga is a deep-fried burrito stuffed with macaroni and cheese curds.

Charcoal pizza and charcoal ice cream are some of afew dark offerings that pay tribute to the charcoal trend.

The Exruns until Sept.4 and debuts a series of new activities this year in celebration of Canada's 150th birthday.