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
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