We plan to travel in Fall of 2025 to Taipei, Taiwan for a week. Contribute any amount you’re comfortable with - it’s all appreciated! We'll bring you back something cool :)

We do plan on visiting some temples and maybe a hike (maybe), but Cici's also taking open requests to make Ken try all kinds of crazy & wild food while we're in Taiwan - $10/per request (our own version of Bizzare Foods lol). Make sure to add a note in your request with your name and you'll get the first video of the first bite :)

Thank you! We'll bring you back something cool :)

Thank you! We'll bring you back something cool :)

Thanks for the love! We'll bring you back something cool :)

Thanks :) We'll bring you back something cool!

YOU'LL GET THE VIDEO FIRST :) This tofu got its typical stench from being fermented for several months in a brine of milk, vegetables, and meat. Usually sold in night markets all over Taipei, stinky tofu is so bad that Bizzare Foods host Andrew Zimmern couldn't eat two bites!

YOU'LL GET THE VIDEO FIRST :)

YOU'LL GET THE FIRST VIDEO :) The eggs are preserved in an alkaline mix of wood ash, lime and salt, which increases its sodium and pH content. The process starts with the infusion of 3 pounds of tea into boiling water. Afterwards, salt and quicklime are added as well as wood ash from oak trees. The eggs are then covered by hand, rolled in rice chaff to prevent adhesion, and finally placed in jars or baskets. Several months later, the eggs are ready to be eaten.

YOU'LL GET THE VIDEO FIRST :) Iron eggs are dark-hued eggs with a rubbery and firm texture, hence the name. This local specialty consists of chicken, pigeon, or quail eggs that are boiled and peeled, stewed with a blend of spices until very hard and chewy, and then finally air-dried.

Thanks! We'll bring you back something cool & send /pics/videos! The tour begins at a bustling traditional market; from seasonal fruits to Taiwanese favorite style of QQ mochi, you’ll taste the best the market has to offer. We then wind through back alleys in search of local favorites; from refreshing cold sesame noodles and pork belly stuffed Taiwanese burgers – and onto the more adventurous stinky tofu and betel nut!