Can you name this Chinese delicacy?

Also called thousand-year eggs, century eggs aren't anywhere near 100 years old, let alone a millennium. But they are definitely old (probably not a quality you hope for in your morning scramble). A century egg is preserved for months in a mix of clay, ash, quicklime, salt, and rice hulls — long enough for the yolk to turn into a greenish-black slime and the white to transform into a translucent, brown jelly. Apparently, the odor is a delightful mixture of ammonia and sulfur.

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