Eating China’s 1,000-Year-Old Egg
- Admin
- Apr 25, 2020
- 1 min read
Century eggs don’t look anything like the eggs you might be used to. Cut one open, and you’ll find an albumen that’s brown jelly and a yolk that’s shades of black and brownish green. They are considered a delicacy in China, dating back to the Ming Dynasty. Qianggeng Wu and Aishu Sun, a married couple who live in China’s Changlong Village, show us how they use traditional preserving techniques to transform ordinary duck, quail and chicken eggs into tasty century eggs.
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