Century eggs with green peppers or 青椒皮蛋 (qīngjiāo pídàn), is a relatively new dish for me that I first tried in a Hunan restaurant about 10 or 15 years ago.It quickly became one of my favorite dishes and a must-order for us at this particular restaurant.  Fried spicy peppers offer a spicy, fresh contrast to the umami-filled, savory century eggs, and while it may seem unusual, the dish just works!  What is a Century Egg? A century egg, or 皮蛋 (pídàn in Mandarin or pei dan in Cantonese), is a Chinese delicacy made by preserving duck, chicken, or quail eggs (most often duck eggs) in a mixture of clay, ash, salt, quicklime, and rice hulls for weeks to months, which results in a gelatinous, translucent dark egg white and a creamy, dark-colored yolk.  The curing process creates a strong, unique ammoniated flavor, making it an acquired taste that is often enjoyed as an appetizer in cold dishes, with congee (porridge), or as an ingredient in stir-fries and other dishes.What Does a Century Egg Taste Like? The flavor of a century egg is intense and unique, described as pungent, with distinct flavors of sulfur or ammonia, due to the preservation process.

The texture of the egg white is gelatinous and jelly-like, while the yolk is rich, creamy, and soft.  So you can imagine that some people find it offensive like a rotten egg.The first reaction to a century egg may be similar to someone trying a strong brie, camembert, or blue c

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