The Unofficial Guide

Beijing | Taipei | Singapore |
San Francisco |

feedback | help | FAQ | about us |
usage terms, disclaimer, privacy |

> advertise here <

Follow us on Twitter
HOME | A - Z index | Q & A | mobile |

Food Chinese food | egg tart | roast pork | exotic food | foreign | cha siu bao | floating restaurant | real foreign foods
hk.NOSH - restaurant reviews
"Thousand-year" Egg

If you want to try some exotic Chinese food, thousand-year eggs would foot the bill. They are not really 1,000 years old (if they were, you probably can't afford them anyway). They are just preserved duck-eggs. If you look closely before you swallow it, you can often see snowflake patterns on the jelly-looking eggwhite. (Now you know what Chinese chefs do in their spare time!) It is usually served hard boiled. I have seen pink pickled young ginger slices served with them when they are not cooked mixed in with other ingredients. The texture? Just like hard boiled eggs!


Related pages :

  All rights reserved, © 2009, Ktizo Technologies.