Born from a muddy pool of water, the succulent century egg has endured as a comfort food for hundreds of years. Hundreds of years ago, a savoury idea – called the century egg – was hatched in rural ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Jess Eng is a food and culture writer based in New York City. Her work appears in the Washington Post, the ...