Published June brbrSocalled thousandyearold eggs which are also known as pei dan or century eggs are a popular Chinese delicacy made by coating raw chicken or duck eggs with a paste of clay lime and salt and burying them in wood ash for to days The lime solidifies the eggs rendering them rich and earthytasting with a pungent cheeselike tang Thousandyearold eggs are commonly served as appetizers and as a condiment alongside dishes like jook Photograph by Romulo Yanes for the June GourmetbrbrPhoto licensed from the Cond Nast Collection home of The New Yorker Vogue Vanity Fair and other popular brands Find this and other artwork at the Cond Nast Collection
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Product ID: 12501438209A