Century egg

Method

1. 1 Peel the preserved eggs, rinse them quickly under cold water, and pat them dry.
2. 2 Dip the knife in cold water before each slice; this prevents the egg yolk from sticking to the blade.
3. 3 Cut each fruit into six segments and arrange them in a fan-like pattern on a plate.
4. 4 Finely chop the ginger and mix it with black vinegar, soy sauce, sugar, and sesame oil; ginger and vinegar are a perfect combination to neutralize the characteristic alkaline odor of preserved eggs.
5. 5 Pour the sauce over the eggs, sprinkle with chopped scallions and chili peppers, and let it sit for 5 minutes to absorb the flavors.