A Chinese delicacy that may look and taste a thousand years old, but in fact takes only a few weeks to prepare. It consists of a pickled duck's egg that is kept for up to three months in a mixture of ash, lime, salt and chopped straw, bound together into a sort of clay with tea. The white is transparent, the yolk becomes a curious greenish-brown. The Cantonese name is pay tan.
Subjects: Cookery, Food, and Drink.