Century Egg with Houttuynia (皮蛋拌折耳根 / Pí Dàn Bàn Zhé Ěr Gēn)

Name: Century Egg with Houttuynia (皮蛋拌折耳根 / Pí Dàn Bàn Zhé Ěr Gēn)
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Hunan
Ingredients: 3 century eggs (preserved eggs); 150 g fresh houttuynia (fish mint) leaves and tender stems; 3 garlic cloves, minced; 1 tbsp ginger, minced; 2 tbsp chili oil (with sediment); 1 tbsp light soy sauce; 1 tbsp black vinegar; 1 tsp sugar; 1/2 tsp salt; 1 tsp sesame oil; 1 fresh red chili, minced (optional); 1 scallion, green for garnish

Century egg with houttuynia (皮蛋拌折耳根, pí dàn bàn zhé ěr gēn) is a bold, polarizing Hunan cold dish that pairs two of China's most distinctive ingredients. Creamy, gelatinous century eggs (preserved eggs) are combined with fresh houttuynia leaves — also called 'fish mint' for their raw, fishy, peppery aroma — and dressed with chili oil, garlic, and black vinegar. The result is a clash of strong flavors and textures: the rich, mineral creaminess of the egg against the bright, pungent, almost coriander-like bite of the greens. It is a dish that locals adore and newcomers find challenging — a true test of adventurous eating. For those who love bold, herbaceous, funky flavors, it is an unforgettable Hunan classic, especially beloved in the Xiangxi mountain region.

Houttuynia — the polarizing mountain herb

Houttuynia (折耳根, zhé ěr gēn, also called 'fish mint') is a leafy herb with arrow-shaped leaves and a powerful, divisive aroma — variously described as fishy, peppery, citrusy, and metallic. It grows wild across the mountains of southwest China and is a defining ingredient in Guizhou, Sichuan, and western Hunan (Xiangxi) cooking. People either love it or hate it; there is little middle ground. In Xiangxi, houttuynia is eaten fresh in salads, stirred into dipping sauces, and paired with strong flavors like century egg that can stand up to it. The combination reflects a regional palate that prizes pungent, herbal, bold flavors over subtlety. To locals, the first taste of houttuynia in spring is a sensory homecoming — the flavor of the mountains themselves.

Ingredients

Fresh houttuynia is sold at Asian markets, often labeled 'fish mint' or 'zhe er gen'. Century eggs (preserved eggs) are available in most Asian grocery stores.

3 century eggs (preserved eggs)
150 g fresh houttuynia (fish mint) leaves and tender stems
3 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp chili oil (with sediment)
1 tbsp light soy sauce
1 tbsp black vinegar
1 tsp sugar
1/2 tsp salt
1 tsp sesame oil
1 fresh red chili, minced (optional)
1 scallion, green for garnish

Step-by-Step Instructions

Prep the houttuynia. Wash the houttuynia thoroughly in several changes of cold water — it grows in damp soil and holds grit. Pick the leaves and tender stem tips, discarding any tough or yellowed stems. Drain well and pat dry. If the leaves are very long, cut them into 5 cm pieces. Some cooks prefer to blanch the houttuynia for 10 seconds to soften the pungency, but traditionally it is eaten raw to preserve its bright, peppery aroma. Taste a leaf first — if it is overwhelmingly strong, a brief blanch will mellow it.
Prep the century eggs. Shell the century eggs and rinse them gently. Cut each egg into 6 to 8 wedges — the yolk will be soft and dark, the white translucent amber jelly. Handle them gently so the soft yolk does not smear. Arrange the wedges in a shallow serving dish. If the eggs are very soft, chill them in the fridge for 30 minutes first — cold eggs slice more cleanly. The contrast of the dark yolk and jelly-like white is part of the dish's visual appeal.
Mix the dressing. In a small bowl, combine the minced garlic, ginger, chili oil, light soy sauce, black vinegar, sugar, salt, sesame oil, and minced fresh chili if using. Stir until the sugar dissolves. Taste and adjust — the dressing should be salty, tangy, spicy, and slightly sweet, with a strong garlic kick. The vinegar and sugar are important to balance both the rich egg and the pungent greens. This bold dressing is what unites the two strong ingredients.
Assemble the dish. Scatter the houttuynia leaves over and around the century egg wedges. Pour the dressing evenly over the top, making sure both the eggs and the greens get a good coating. Let it sit for 5 minutes so the flavors mingle and the greens soften slightly in the dressing. The dish can be served at room temperature or chilled — chilling makes it more refreshing, especially in summer.
Garnish and serve. Scatter the scallion greens over the top for a fresh, bright contrast. Serve as a cold appetizer or side dish, with rice or on its own as a drinking snack. To eat, take a piece of century egg with some houttuynia and dressing together — the creamy, mineral egg and the pungent, peppery greens are meant to be eaten in one bite. Be prepared for a flavor explosion: it is funky, creamy, herbal, and spicy all at once. Adventurous eaters will fall in love; the cautious may need a few tries.

Secrets to a balanced cold plate

Wash houttuynia thoroughly. It holds grit from damp soil — wash in several changes of water.
Chill century eggs before slicing. Cold eggs cut cleanly; warm yolks smear.
Balance the dressing boldly. Strong vinegar, garlic, and chili are needed to stand up to two pungent ingredients.
Let it rest 5 minutes. A brief rest lets the greens soften and the flavors mingle.

Variations

Like most Hunan home cooking, this dish welcomes small adjustments to suit your taste and pantry.

With tofu

Add cubes of soft tofu for a milder, creamier version that tempers the strong flavors — a popular compromise for newcomers.

Blanched houttuynia

Briefly blanch the greens for 10 seconds if the raw pungency is too intense — it tames the aroma while keeping the peppery bite.

Nutrition

Estimated values per serving (recipe serves 2). Century eggs provide protein and minerals; the dish is light and low in calories.

Nutrient	Per serving
Calories	160 kcal
Protein	9 g
Total fat	12 g
Saturated fat	3 g
Carbohydrates	6 g
Sodium	540 mg
Sugar	2 g

Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

What does houttuynia taste like?

Houttuynia (折耳根) has one of the most distinctive and divisive flavors in Chinese cooking. Raw, it tastes peppery, herbal, and slightly fishy or metallic, with a bright, almost citrusy finish. Some people perceive a strong 'fishy' note (hence the English name 'fish mint'), while others taste mainly a fresh, peppery herbiness. The flavor is intense and unlike any common Western herb. It is a true love-it-or-hate-it ingredient — even within China, people from regions where it is not grown often cannot stomach it, while southwestern locals crave it. If you have never tried it, approach it with an open mind; the flavor softens and becomes addictive once you acquire the taste.

What are century eggs and are they safe?

Century eggs (皮蛋, pí dàn), also called preserved or thousand-year eggs, are duck or chicken eggs preserved in an alkaline mixture of clay, ash, salt, and quicklime until the white turns into a dark, jelly-like translucent amber and the yolk becomes creamy, dark greenish-gray, and richly savory. Despite their dramatic appearance, they are completely safe to eat — the preservation is a chemical process, not rotting. They have a complex, mineral, slightly alkaline flavor with a creamy texture. They are eaten as a cold dish, in congee, or with tofu. Modern century eggs are made without lead (a concern with older methods), so buy from reputable brands. They keep for weeks in the fridge.

Can I make this if I can't find houttuynia?

This dish is really defined by the houttuynia, so there is no perfect substitute. However, you can make a milder, related cold dish using the same dressing with century egg and other strong greens: try fresh cilantro (coriander) with a little shredded fresh mint, or even thinly sliced cucumber for a much tamer version. The result will not have the signature peppery-fishy punch, but the creamy egg with the chili-vinegar dressing is still delicious. If you want the authentic experience, seek out houttuynia at a Chinese or Southeast Asian market — it is sometimes sold frozen. Once you try the real thing, you will understand why it is irreplaceable.

Is this dish very spicy?

It is moderately spicy — the heat comes from the chili oil and optional fresh chili in the dressing. The bigger flavor challenges for newcomers are the pungent houttuynia and the mineral century egg, not the spice. If you want it milder, reduce the chili oil to 1 tablespoon and skip the fresh chili. If you want it spicier, add more chili oil or a pinch of chili flakes. The vinegar and garlic are actually more dominant than the heat in the overall flavor balance. For most people who enjoy a little spice, the level is quite manageable — the bigger hurdle is acquiring the taste for the two pungent main ingredients.

Related Recipes

If you enjoyed this dish, try these other Hunan favorites next.

Century Egg with Houttuynia (皮蛋拌折耳根)