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Zhiweixiang Corn is quite famous; anyone who’s driven along Provincial Highway 2 between Jinshan and Wanli has probably noticed it. The stand uses glutinous corn from the banks of the Zhuoshui River in Yunlin. Its hallmark: before roasting, the ears are simmered for two hours on hot black stones, a process said to lock all the sweetness inside. Pricing is by weight; after the corn is weighed and paid for, it’s brushed with a house-made sauce and charcoal-grilled by hand. Their chilies are bird’s-eye, and anything “medium-hot” or above is, by reputation, seriously challenging—chili-lovers should give it a try. Because the owner refuses to sell when the corn isn’t up to standard, actually getting an ear is a matter of luck. (Travel & Living No. 202)