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A delicacy often wildly misunderstood in the West: 皮蛋 pídàn, often translated as “century egg.” They are not ancient curiosities, but duck, chicken, or even quail eggs preserved for a matter of weeks or months in a highly alkaline mixture until the egg is transformed. The egg’s normal white color becomes a jewel-like amber jelly, and the yolk turns creamy, green-gray, and fragrant with an umami aroma somewhere between truffle and Camembert. The process is chemical, not microbial: food-gray lye,

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