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Full of lead, soaked in horse urine, covered in mud for 1,000 years – these are some of the false myths that have made century eggs one of the most misunderstood ingredients in Chinese cuisine. Today, a huge range of dishes are made around the country using the black, gelatinous eggs. Post reporter Lisa Cam spoke with chefs in Hong Kong to understand the best ways to enjoy this polarising ingredient, and how some chefs are putting a new spin on century eggs with innovative dishes.

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