‘皮蛋’ (pí dàn) literally means ‘skin egg’—a name that reflects its distinctive appearance: the egg white turns translucent, amber-brown, and jelly-like after preservation, resembling soft skin. It is a traditional Chinese delicacy made by preserving duck (or sometimes chicken or quail) eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to months. Though often called ‘century egg’ in English, it does not require a hundred years—it’s ready in about 3–6 weeks.

This food is commonly served chilled as an appetizer or side dish, often with ginger, soy sauce, and sesame oil, or chopped into congee (rice porridge). It has a rich, creamy texture and a strong, savory, slightly ammonia-like aroma that can surprise newcomers. While deeply rooted in southern Chinese cuisine, it’s now enjoyed across China and in overseas Chinese communities.