Pidan

Carefully peel the Century Eggs and rinse them gently under cold water to remove any residue. Pat them dry.

Cut each Century Egg into quarters lengthwise, or into sixths if they are very large. Arrange the cut Century Eggs neatly on a serving plate.

Finely mince the Ginger and Garlic. Thinly slice the Scallions, separating the white and green parts. Finely chop the Red Chili.