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Spicy Cold Preserved Eggs

🥗 Chinese Spicy Cold Preserved Eggs 


Liangban Songhuadan is a traditional Chinese cold appetizer made with preserved eggs (century eggs). The unique creamy yolk and translucent egg white pair beautifully with garlic, chili, vinegar, and soy sauce. It’s refreshing, flavorful, and goes perfectly with rice, porridge, or as a beer snack.

🛒 Ingredients

  • Century eggs (preserved duck eggs): 3–4 pieces

  • Fresh red chili: 1, chopped

  • Garlic: 3 cloves, minced

  • Light soy sauce: 2 tbsp

  • Chinese black vinegar: 1 tbsp

  • Sesame oil: 1 tsp

  • Sugar: ½ tsp

  • Fresh cilantro: a small handful, chopped

  • Optional: roasted peanuts or sesame seeds for garnish

👩‍🍳 Instructions

Step 1. Prepare the Century Eggs

  1. Carefully peel the preserved eggs and rinse lightly under running water.

  2. Cut each egg into quarters or sixths, depending on your preference.

  3. Arrange them neatly on a serving plate.

Step 2. Make the Dressing

  1. In a small bowl, combine minced garlic, chopped red chili, soy sauce, black vinegar, sesame oil, and sugar.

  2. Mix well until the sugar dissolves and the sauce is balanced with salty, tangy, and spicy notes.

Step 3. Assemble the Dish

  1. Pour the dressing evenly over the cut century eggs.

  2. Garnish with chopped cilantro on top.

  3. For added crunch, sprinkle roasted peanuts or sesame seeds if desired.

Step 4. Serve

  • Serve immediately as a refreshing cold dish.

  • Best enjoyed with plain congee, steamed rice, or as a side dish with drinks.

🌟 Tips

  • Use a sharp knife dipped in hot water before cutting the eggs to keep the cuts clean and prevent sticking.

  • If you prefer a stronger flavor, let the eggs sit in the dressing for 10–15 minutes before serving.

  • For a Sichuan-style kick, add a spoonful of chili oil to the sauce.


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