Foods Sean Emmerton Has Tried

South Korea's oldest alcoholic beverage is making a comeback.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

These pungent fermented soybeans are coated in probiotic slime.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

This Chaoshan specialty makes it hard to resist playing with your food.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

This pancake pays tribute to one of Japan's favorite fish.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Follow your nose through Taipei for this crispy, warm street snack.

These inky cloves have aged like a fine wine.

To celebrate Chinese New Year, vendors sell skewered, sugar-coated berries.

During Hong Kong winters, crowds flock to small diners with serpents in their cupboards.

The deceptive, sweet-and-savory snack of Taipei's night markets.

A pork blood stew so rich and velvety, it's known as “chocolate meat.”

We can thank coconuts for this lesser-known tropical moonshine.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

This cotton candy-like garnish is made of dried, candied meat.

Two Chinese bakery specialties, combined into one.

The perfect marriage of coffee and tea.

Fresh fruit is the main feature of this sweet sandwich.