Peel the 300 g of century eggs and cut each into four to six wedges using a damp knife.
Arrange the century egg wedges neatly on a serving plate.
Whisk together 10 g of Chinkiang vinegar, 15 g of soy sauce, 5 g of sesame oil, and 3 g of sugar in a small bowl.
Sesli anlatım, porsiyon ayarı ve daha fazlası
