Yes… I tried the infamous, feared, reviled and actually quite beautiful Century Egg. It has a distinct taste and texture, although nothing as bad, dreaded or revolting as the reputation that precedes it. The white of the egg has turned to a firm, smokey glass-like jelly and the yolk has taken on a matte Prussian bluish-black tone — like a newest coolest shade of Ralph Lauren’s interior Suede paint. Crushed garlic (of which I wish I had had more) sat on top. If it hadn’t all been such a visually compelling plate of textures I don’t think I would have tried it. But in my mind I was wondering how anything so strangely beautiful could possibly taste so bad. It didn’t. It wasn’t. It WAS odd and new and not something I’ll probably seek out again, but if you’re even the slightest bit curious you should just give it a crack.


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