Œuf de cent ans

Sweet acid against ammonia. Not a garnish; it is the antidote.

Congee dilutes the alkalinity down into plain savoury. Pork optional.

Cold silken curd, chopped pidan, soy. Three textures, one direction.

Glutamate onto an already alkaline yolk. No salt needed afterwards.

Chinkiang acid neutralises the ammonia edge and leaves the malt note.

Raw allium is the only fresh thing that survives contact with pidan.

Toasted oil coats the yolk and mutes the sulfur without hiding it.

Capsaicin distracts from ammonia. Cheap trick, works every time.

Aldehydes against sulfur. The herb is soapy enough to argue back.

Ammoniac yolk needs something oxidised and sweet or it just tastes alarming.

Ammoniac jelly against milk-blank curd; Taiwan serves it cold, unbothered.

Ammoniated sulfur yolk wants the loudest green leaf available. This is it.

Two ammoniated proteins. If one is acceptable, so is the other.

Junmai amino sweetness reads the alkaline yolk as broth, not as a fault.

Cocoa butter lactones against alkaline sulfur. A Foodpairing provocation.

Alkaline sulfur against oxidised nut. Two flavours everyone else finds frightening.