Jenyu: “Now, for the more daring eaters, you can add some diced thousand year egg. If you’re not familiar with this preserved duck egg, don’t freak out. It’s not really a thousand years old. It has been preserved in a mixture of ash, salt, lime, and other stuff which raises the pH and transforms the sucker into this”
Update: Photo by Fotoosvanrobin on Flickr because Jen doesn’t like people showing her photos without expressed permission even if you give credit and link back to her site. Sorry!
-
whatsado reblogged this from tien and added:
I used to LOVE eating these. I always looked forward to attending Asian wedding banquets because these eggs would always...
-
takaakik reblogged this from travors
-
bellabetina reblogged this from tien and added:
It’s always interesting to see people talking about the food I am familiar with in a foreign language. It somehow gives...
-
tien reblogged this from bjornstar and added:
If you grew up eating this, and acquired the taste, trust me, you will not be unacquiring it anytime soon. The cooking...
-
bjornstar reblogged this from travors and added:
These are amazing with silk tofu, fish flakes, and soy sauce. One of the best summer foods money can buy.
-
travors reblogged this from gtmcknight
-
gtmcknight posted this
