How to make chinese pidan(century egg) by 花木紫Huamuz
Think of it as a 'fermented cheese' of the egg world. It's preserved, has a strong flavor, and is meant to be eaten in small amounts as a appetizer, not by itself. Pidan's very rich and heavy. One or two wedges are enough for most people. Eating too much can be overwhelming for your palate and stomach. It's often diced and mixed in cold dishes with a sharp, vinegary sauce. The acidity helps cut through the richness. The most popular dishes featuring century egg are century egg with tofu, century egg and lean pork congee, and mashed chili with century egg.
Century Egg with Tofu: The silky, mild tofu is the perfect counterbalance to the intense flavor of the century egg. It's typically dressed in savory soy sauce and a drizzle of chili oil, creating a cool, refreshing, and utterly delightful dish. Century Egg & Lean Pork Congee: This is a warm and comforting rice porridge (congee). The century egg melds into the congee, enriching it with a deep, complex flavor and a wonderfully creamy texture. It's the ultimate comfort food. Mashed Chili with Century Egg: Diced century egg is often tossed in cold dishes with a bright, vinegary dressing. The acidity cuts through the egg's richness perfectly, creating a balanced and appetizing start to any meal.
