Pitan Egg

Pitan (皮蛋), or century egg, is one of the most misunderstood delicacies in Chinese cuisine. Despite the nickname, it’s not actually a hundred years old — it’s usually preserved for a few weeks to a few months using a mix of clay, ash, salt, and other alkaline ingredients.

The result? A black, translucent egg white with a dark green or gray yolk that’s creamy, funky, and rich in umami. The flavor is bold — slightly salty, earthy, with a hint of ammonia that hits the nose more than the tongue.

It’s often served cold, sliced into wedges, paired with tofu, soy sauce, chili oil, or pickled ginger to balance its intensity. In congee, it adds depth. With cold tofu, it brings contrast. For many, it’s an acquired taste — but once you’re into it, it’s addictive.