Andrew is off to Taiwan, a land home to dramatic geography such as waterfalls, mountains and natural hot springs. The national dish here is one that makes an appearance before you even see it. It's called ...Go to Episode
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.
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.
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.
Andrew has a terrific chance to relax and soak in the hot springs.
No.3 Yanti Wulai Shiang, Taipei, Taiwan 233
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!
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.
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