The hundred-year egg, also known as century egg, is a traditional Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, and quicklime. The preservation process can take several weeks to months, resulting in a dark green or black yolk and a translucent, brownish-white egg white. The flavor is rich and savory, often described as earthy. This unique food is commonly served as an appetizer or used in various dishes, such as congee or salads. It is popular in many Asian cuisines and is often enjoyed with pickled ginger or soy sauce for added flavor.