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A "1,000-year-old" dish that's new to you



egulars’ mouths water at the sound of rolling carts and sight of steaming plates at Hei Lai Moon. This huge restaurant’s main attraction at breakfast and lunch is its dim sum, steaming baskets full of bite-sized portions carried by those carts from one table to the next. Customers can choose among choices ranging from steamed dumplings to chicken feet to taro, fried right in front of you, and all surprisingly cheap. But the one you’ve got to try is the “1,000-year-old” egg porridge. The food is so authentic (and the staff speaks so little English), you’ll feel transported to the East. Roh

The “1,000-year-old egg” is made by storing duck, chicken, or quail eggs in clay, ash, salt, lime, and rice straw for as long as several months, turning the yolk dark green and the white into a dark brown jelly. Hey, you gotta try it at least once in 1,000 years. …