Dumplings
Dumplings are linked with Chinese cuisine. These delectable tiny jewels can be served boiled, fried, or simmered in soup. Our all-time favorite Chinese dumpling is the ‘xiao long bao,’ which you can see in the photo below. They’re soup dumplings made of pork and filled with broth.
They must be eaten with care; bite too soon and you’ll burn your lips; bite too late, and the soup will be lukewarm. The locals slurp the broth out of the dumplings after puncturing a hole in the dumpling with their teeth. This is also considered an art form!
Dumplings
Century Eggs
The Chinese are huge fans of eggs. In reality, the average Chinese individual consumes approximately 300 eggs every year. Adding eggs to various foods, including stir-fried noodles and desserts, is common practice in China.
The century egg is a classic egg dish that has been around for a long time. Up to 12 months (not a century) is allowed to preserve the egg, during which time the yolk turns green, and the egg white takes on the appearance of a brown jelly. I don’t mind eating the occasional century egg, even if it isn’t the most appetizing-smelling meal on the menu. Furthermore, it is unquestionably an acquired taste.
If century eggs aren’t your thing, a tea egg may be more your style. It’s another popular street meal in China, and you’ll see them simmering away in large, hot pots all over the place.
Century Eggs
