Taiwanese tofu aficionados like to chow down on "stinky tofu," a powerfully fragrant soy-curd product that smells like body odor and garbage, but reportedly tastes divine. Westerners often are turned off -- at least at first -- by the delicacy, which is fermented for weeks in a broth of cabbage, seafood, milk and tea, and is typically served with congealed duck blood. "I've had plenty of foreigners come in here refusing to touch it and then finding themselves pleasantly surprised at the taste," vendor Chen Laihao says.

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