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Ancient Chinese — now national street food and home tradition Techniques

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Ancient Chinese — now national street food and home tradition

Tea Eggs (Cha Ye Dan / 茶叶蛋)

Ancient Chinese — now national street food and home tradition

Hard-boiled eggs cracked (not peeled) and simmered for 1–2 hours in a fragrant broth of black tea (usually pu-erh or assam), soy sauce, star anise, cassia, bay leaves, and Sichuan pepper. The cracked shells create a beautiful marbled brown-white pattern when peeled, while the tea-spice broth permeates the white. Street food staple across China and Taiwan.

Chinese — National — Tea Preparations foundational →