This is an old, classic Chinese dish where eggs (duck, chicken or quail) is preserved in clay, ash, salt, quicklime and rice hulls. The clay hardens around the egg, curing it rather than spoiling it and after a few weeks or up to months, you got your century egg.
The egg white looks like a clear gelatine of soy sauce and the yolk is creamy with a green, gray color. The flavor is strong with a mild saltiness and was, in this case, topped with Japanese pickled ginger (gari) which nicely cut through the richness of the egg.
Three types of dim sum followed; cha siu bao (barbecued pork buns), xiao long bao (dumpling filled with pork broth) and super tasty pork and shrimp dumplings. I never get tired of dim sum and could easily eat it almost daily.
The street we went to was full of small eateries, all opened 24/7 and extremely busy, a good sign. The smell of durian (highly praised south east asian fruit with a smell that some compares to sweaty feet) was strong and Chinese lanterns hung between the buildings creating a nice atmosphere.
We had steamed cockles with chilli followed by steamed crab with Thai basil and also a plate with egg fried rice. The beers costed almost as little as in the supermarket and were easily finished in the humid night.