cantonese: pei dan
mandarin: pi dan
"thousand-year-old eggs" are actually duck eggs that have been preserved for a period of a few months (no not 1000 years) in a way that makes them turn black and aquire a rather unique flavor. not for vegans or the unadventurous!
these eggs actually don't have to be cooked before serving -- they can simply be peeled and used raw in some dishes. perhaps the two most common dishes that include "thousand-year-old eggs" are thousand-year-old egg congee and thousand-year-old egg with tofu.
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