The first paper from China published in a journal of the Biochemical Society is from as early as 1926. Ernest Tso from the Peking Union Medical College published in the Biochemical Journal a study on the stability of vitamins in Pidan 1. ‘Pidan’ are preserved duck eggs (also called century eggs, thousand-year eggs or millennium eggs, depending on the degree of exaggeration). The yolk (dark green, by the way) is encased in a white that resembles amber. A rather popular cuisine ingredient, Pidan, as nicely observed by Tso “… is perhaps as much used on the table as is cheese in Western countries”.

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