Century egg or pidan (皮蛋) also known as thousand-year egg, is a Chinese food found throughout most of China. It is traditionally made by preserving eggs from either ducks, chickens or quails in a mixture of clay, ash, salt and quicklime for up to several months, although now with major advances in culinary technology we have reduced it down to about 10 days. As a result of this process the yolk becomes a mix of dark green and grey, with a creamy consistency, while the white becomes a dark brown, translucent jelly with a salty flavour. This combination provides a rather unique aroma and loses most of its original properties. In Beijing it is often served with ginger and garlic soaked in vinegar and soya sauce. Now pidan has recently come to attention as one of the most hated foods by foreigners. An equivalent to the English marmite, you will love it or hate. After your new found love you may wish to binge exclusively on pidan. It is however often served as a side dish accompanied by a cold beer. Rather than nipping down to Wangfujing to try the much overrated insects, why don’t you try some real Chinese cuisine?