A Thousand-Year-Old Egg is just as it sounds, an egg rotted to deep-purple perfection.
Made from duck, chicken, or quail eggs, this process used to involve tediously plastering an egg in alkaline clay and waiting months or years for it to be ready for consumption. Modern egg curing techniques have whittled it down to some plastic wrap and a few weeks. Legend claims horse urine as the secret ingredient for its unique aroma.
The Thousand-Year-Old Egg had a Jell-O texture and its flavor left something to be desired. No worries, my favorite BBQ pigeon wings were served next.
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