Jenyu: “Now, for the more daring eaters, you can add some diced thousand year egg. If you’re not familiar with this preserved duck egg, don’t freak out. It’s not really a thousand years old. It has been preserved in a mixture of ash, salt, lime, and other stuff which raises the pH and transforms the sucker into this”
Eeeeeuuuuk!
These are amazing with silk tofu, fish flakes, and soy sauce. One of the best summer foods money can buy.
If you grew up eating this, and acquired the taste, trust me, you will not be unacquiring it anytime soon. The cooking blog is fantastic! I am desperate for Taiwanese food. Niu rou mien. Mmm.
