First thing that pops up/come into my mind is Pidan/ Preserved Egg, it is also known as the 'Thousand Year-Old Egg. This dish is usually served as appetizer or cooked in A porridge with pork. The eggs are pickled and fermented in an anaerobic container for 20 days. During this process, the proteins in the egg yolk will break down into amino acids and release ammonia. Therefore, the ammonia flavor in the Thousand year-old egg brings the egg itself a dainty and mysterious flavor. Besides, there are two extreme comments about Pidan, one is absolutely tasty/delicious and the other is unpalatable…it depends. Thx!

First thing that springs to mind is Pidan/ Preserved Egg or it is known as the "Thousand Year-Old Egg". This dish is usually served as appetizer or cooked in porridge with pork. The eggs are pickled and fermented in an anaerobic container for 20 days. During this process, the proteins in the egg yolk will break down into amino acids and release ammonia. Therefore, the ammonia flavor in the Thousand year-old egg gives the egg a dainty and mysterious flavor. There are two extreme opinions on Pidan. One is absolutely tasty and the other is unpalatable…it depends. Thx!