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Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles
From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.
Andrew Zimmern circles the globe to discover food making processes old and new; make and eat traditional longevity noodles in Taipei, olive oil on a Moroccan mountainside and true ham in Paris.