Bizarre Foods: Delicious Destinations

From the blistering "Hot Pot" and fiery Mapo Tofu to spicy Kung Pao Chicken, Andrew explores the famous scorching dishes that make Chengdu, China, a delicious destination.

Andrew introduces the popular tastes of Shanghai, China. From creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple.

Andrew Zimmern uncovers the most delicious food in Michigan's Upper Peninsula; from Croatian chicken cooked over an open flame to fresh-caught Lake Superior whitefish and traditional pasties, the rural landscape offers many dishes.

Andrew Zimmern explores the cuisine of Brussels, Belgium, a city often overshadowed by its European neighbors, from Belgian waffles to steamed mussels and fries.

Andrew Zimmern reveals classic foods of Chiang Mai, Thailand. From coconut curry soup to a signature sausage, fish roasted in banana leaves to minced pork salad, the northern city's cuisine boasts unique and addictive flavors.

Andrew Zimmern visits Prague, a pilsner-lover's paradise in the Czech Republic; the city's cuisine is full of hearty comfort classics like pork knuckle marinated in lager, mushroom soup, sweet plum pastries, and a lot of dumplings.

Andrew Zimmern discovers the complex flavors of Phnom Penh, Cambodia. Spicy grilled crab, cold and refreshing beef salad and herbaceous fish and noodle soup reflect a mission to preserve the uniqueness of Cambodian cuisine.

Andrew Zimmern heads to Madrid to reveal the most famous foods in Spain's capital; sweet and succulent roasted piglet to fried calamari sandwiches and tapas, Madrid transforms food into a true culinary and social experience.

Andrew Zimmern leaves no meal unexplored in Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie. The coastal city's seafood is out of this world, and the favorite pastry is bathed in syrup.

From piping hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew showcases the flavorful fusions of the island paradise of Mauritius.

Andrew reveals the iconic eats of Asheville, NC. The eclectic food city features tangy barbecue, decadent sweet potato pie, mouthwatering fried chicken, succulent rainbow trout and giant soft-dough biscuits with savory gravy.

Andrew Zimmern reveals unique cooking methods and ancient recipes in Marrakesh, Morocco, including pigeon-meat pies, beef and lentil dishes cooked in bathhouses and whole lamb slow roasted in underground ovens.

Andrew investigates the rich culinary heritage of Jerusalem. From savory classics like shawarma, falafel, kubbeh and hummus to tempting pastries like halva and bureka, this holy city's edible icons are steeped in history.

Andrew Zimmern highlights the edible icons of Iceland's capital; from salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

Andrew unveils Mumbai's multicultural flavors and addictive ingredients that include deep-fried fish and prawns, saucy goat over rice and vegetarian dishes from puffed rice salad to spicy potato mashups.

Andrew Zimmern samples Beijing's cuisine, which is steeped in history and fit for an emperor, including crispy breakfast pancakes, bowls of chewy noodles, tender Peking duck, steamed buns, and zesty donkey sandwiches.

Andrew explores the aromatic treasures and menus fit for royalty at the food-lover's paradise of Hyderabad, India.

Andrew digs in to classic flavors inspired by the blended cultures that make up the population of Panama City.

Andrew Zimmern highlights Stockholm's herring and traditional Swedish foods, such as pea soup and pancakes, Jansson's temptation, and cinnamon rolls topped with crunchy pearl sugar.

Andrew Zimmern explores the iconic soul food of the Mississippi Delta. From fried catfish and hushpuppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

Andrew Zimmern delights in the fun and funky flavors of Key West, FL. From conch fritters and pink shrimp to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito. The urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup and more.

Andrew Zimmern takes in Antigua Guatemala's vibrant and flavorful cuisine, which includes colorful enchiladas that face the sky, tiny tamales, traditional handmade confections and sweet and savory pockets of beans and plantains.

Andrew shows off the tempting flavors of Cartagena, Colombia. From fried fish and sizzling egg arepas to seafood stews and sinful coconut sweets, the taste of the coast infuses every bite.