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ON PURPOSE BECAUSE I LIKE THEM.
The pidan has a variety of uses in Chinese cuisine, most often as a cold dish or added to rice porridge. It activates a similar taste bud combination as some types of blue cheese, and parallels lutefisk and kaestur hákarl in that its original purpose was to preserve food in times of plenty for times of scarcity.
Now for the good part: Chinese guacamole!
In Guizhou, it's nearly impossible to get an avocado, so avocados and guacamole become objects of obsession. Don't misunderstand. This isn't actually guacamole. It is, however, the closest equivalent I've found in China.
I use the guacamole parallel to both tempt you and give you a hint at the taste of this traditional way of preparing pidan. It's both beautiful and delicious. The strong taste of the yolks is muted by the roasted peppers, but their creamy texture gives a mouthfeel similar to avocado.
Give it a try. You won't gag. You might even like it. And you can impress your friends with your culinary dare-devilry!
I feel so Chinese.
The Pidan (皮蛋) is, to Western eyes, one of the more peculiar Chinese foods--often discussed and usually feared. It's often called the "Century Egg," but in spite of what this connotes it's neither rotten nor ancient. After your first whiff of the sulphurous yolk, you might beg to differ.
Take a duck egg, preserve it in ash, clay, quicklime, and salt for several weeks, and, voilà, you get a 皮蛋. The yolk becomes greenish gray (and very creamy), while the albumen turns into a translucent brown jelly. The result is actually quite beautiful to the eye, if not to the palate.
Now for the good part: Chinese guacamole!
In Guizhou, it's nearly impossible to get an avocado, so avocados and guacamole become objects of obsession. Don't misunderstand. This isn't actually guacamole. It is, however, the closest equivalent I've found in China.
I use the guacamole parallel to both tempt you and give you a hint at the taste of this traditional way of preparing pidan. It's both beautiful and delicious. The strong taste of the yolks is muted by the roasted peppers, but their creamy texture gives a mouthfeel similar to avocado.
Give it a try. You won't gag. You might even like it. And you can impress your friends with your culinary dare-devilry!
Ingredients & Preparation Method:
3 pidan, sliced into quarters or eighths. (Instead of peeling, carefully crack the shell into halves and pull each half away from the egg.)
2 medium-sized roasted mild green peppers, peeled and chopped into 1/4 inch strips
1/2 t black rice vinegar
1 T minced cilantro
1 t minced spring onion tops
salt to taste
optional variations: dried red chili flakes, minced garlic, mint leaves
Place the egg slices in a bowl and top them with the sliced green peppers. Splash and sprinkle the rest of the ingredients on top. If you want a more guacamole-like experience, as a last step mix and mash the ingredients until it's creamy and green.
