Shenkeng
In the village of Shenkeng (famous for its tofu), at a street stall, Andrew eats stinky tofu stuffed with fermented cabbage. He then goes to the Wang tofu factory, where he learns more about tofu and how it's made.
Shenkeng, Taiwan
He-Huang Restaurant
Andrew and his local guide, Lavie, visit this restaurant where entire meals are created using tea. They sample streaky pork (pork belly) served on buns made from tea powder and noodles in tea oil.
Pinglin, Taiwan
Jason's Market Place
Andrew visits Jason's, the luxury grocery store in the building. He samples kimchi, mintai (sacks of salted, spicy fish roe), tiny dried, salted shrimp, pigeon egg marinated in soy sauce and black tea.
89F, No. 7, Hsin Yi Rd Sec. 5, Taipei 110, Taiwan
Dai's House of Unique Stink (Chinese translation)
Andrew learns about making stinky tofu.
Taipei, Taiwan
Spring Park Urai Spa and Resort
Andrew has a terrific chance to relax and soak in the hot springs.
No.3 Yanti Wulai Shiang, Taipei, Taiwan 233
Taiwanese Hamburger
Andrew eats a cow's stomach with a fried stinky tofu bun. He also tries a raw stinky tofu salad mixed with 1,000-year-old egg. Yum!
Taipei, Taiwan
Shilin Night Market
Andrew and Nana Chen visit this market and eat an oyster omelet, chicken butt, coffin bread (deep-fried bread filled with anything from pineapple to mutton), unlaid chicken eggs, cock's comb, chicken uterus, goose tongues and goose head.
Taipei, Taiwan
Black Gee Restaurant
Andrew eats black-boned chicken and rooster testicle soup made with regular and black testicles.
Taipei City, Taiwan
Taipei 101
Andrew rides the world's fastest elevator to the observation deck of the second-tallest building in the world. At the food court, he eats a Korean barbecue meat and rice bowl and Taiwanese chitlins with Szechwan peppercorns, ginger and blood cake.
89F, No. 7, Hsin Yi Rd Sec. 5, Taipei 110, Taiwan
Tai Ya Po Po Restaurant
Andrew visits Tai Ya Po Po to try some aboriginal cuisine. He eats bees, a salad made from the shoots of the betel nut tree and dama mein (dama noodles). The latter is raw pork mixed with salt and placed in a jar to ferment for 2 weeks.
14. WuLai St., Wulai Hsiang, Taipei, Taiwan