Egging the issue
By Mike Peters and Liu Yujie | China Daily | Updated: 2011-07-10 07:48
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Century eggs are served with pickled ginger, chopped coriander, a little chili and a dressing of vintage vinegar and sesame oil. Photos by Pauline D Loh / China Daily |
Mike Peters says "What's the fuss?" about the century egg, while Liu Yujie unmasks the myths behind this much-maligned, much misunderstood Chinese delicacy.
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