Great and unique dimsum option. It was my first time trying a century egg and I think I tried at the best place.
It's a culinary dish 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 protein had become jelly which imparted it a great texture. The condiments included wasabi and ginger. Their pink rose made of thin pickled ginger added both to the presentation of the dish and flavor.