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Andrew Zimmern's Street Food Adventures

Slide 7 of 16

“My friend Amy Ma, a food writer, brought me to the ever-impressive Jardine’s Bazaar in Causeway Bay, Hong Kong. Among other things, we tried the "century eggs"—duck eggs preserved for months in a mixture of clay, ash, salt, lime and rice hulls. They end up a horrific-looking, gelatinous, deep-green mess.”—AZ

slideshow World’s Scariest Foods

Photo courtesy of the Travel Channel

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