Sunday, November 6, 2011

Silken Tofu with Pork Floss and Century Egg

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Silken Tofu with Pork Floss and Century Egg

Yes, I am posting this dish for the 'fear factor'. It's likely going to gross most of you out, and that's ok! That's probably the normal reaction.

This is a cold dish of silken tofu and century egg, aka preserved duck egg. The color of the egg comes from the the clay and ash that it is preserved in. The tofu is topped with pork floss, and the dish is served in a pool of dark soy sauce.

Do I recommend this dish to the general public? No. Do I dare you to try it? You bet.

Although I like this dish, I don't recommend it because it truly is an acquired taste situation. You really have to love each component of this dish to truly appreciate it. The most bizarre parts of this dish are probably the texture of the pork floss, and that black, rotten looking egg, whose name implies that it has been sitting around for 100 years!

You can find this dish at Din Tai Fung, an awesome dumpling restaurant scattered across Asia and Australia.

You can also check out my previous meal at Din Tai Fung here.