Next, wed like to introduce you to the wildly popular honeycomb bread in Kaohsiung. Customers are said to be put on waiting lists for an average of two months before they can get the product. But is it really worth the wait? Well, lets find out.

As soon as the European-style bread comes out of the oven, four people rush over to the shelf and empty the tray.

This young lady samples a small piece of the bread, and says that it is soft, chewy, and has a surprising aroma and texture. Some say that the bread has the aroma of honey, while others say that it has the aroma of longans.

The bread is actually made with large quantities of longan nectar, which is mixed with the dough.

No yeast is added, and the dough is left to rise on its own. The 24-year old pastry chef pats the dough to get rid of air bubbles, creates a design on the top, and then places it in the oven.

A great deal of work goes into every step in the process, from selecting the ingredients to kneading the dough.

When cut open, the baked bread resembles a honeycomb because it has many holes in it. The honeycomb bread is sold for 80 NT, and sells out quickly.

Orders placed now won't be fulfilled until February, and the young chef that created the bread says that it is so popular because of the quality of ingredients used.