pitan

Pitan, also known as century egg or thousand-year egg, is a preserved food product made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months. The curing process transforms the egg's yolk into a dark green or gray color and a creamy consistency, while the egg white solidifies into a dark brown, translucent jelly. The characteristic aroma and flavor of Pitan are due to chemical changes that occur during preservation, including the breakdown of proteins and fats.

The origins of Pitan are believed to be in China, with recipes dating back to the Ming dynasty. It is a popular ingredient in various Chinese dishes, often served as an appetizer or as a component in congee, tofu dishes, or salads. The taste is often described as pungent and ammonia-like, with a rich, savory flavor. Despite its unusual appearance and strong odor, Pitan is considered a delicacy by many and is widely consumed in East and Southeast Asian cuisines. While the name suggests a preservation period of centuries or millennia, the actual process typically takes a much shorter time.