Century Eggs China: Also known as pidan or thousand-year eggs, century eggs are preserved duck, chicken, or quail eggs treated in a mixture of clay, ash, salt, quicklime, and rice hulls for weeks or months. The process turns the yolk into a dark green, creamy substance with a strong sulfur and ammonia aroma, while the white becomes a translucent, brown jelly. Despite the name, they are not aged for centuries. The flavor is complex—earthy, savory, and pungent—often served with soy sauce, pickled ginger, or congee. Loved by many Chinese, they are an acquired taste for foreigners. Century eggs showcase ancient Chinese preservation techniques and the cultural appreciation for transformed foods, where appearance belies deep culinary tradition and umami richness.
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