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皮蛋 (pídàn) is a type of preserved egg that is commonly used in Chinese cuisine. It is also known as "thousand-year egg" or "century egg" because of the traditional method of preserving it for several weeks or months. The egg is coated with a mixture of clay, ash, salt, and lime, which causes the egg white to turn into a gel-like texture and the yolk to become dark green or black in color.
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