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Behold the century egg.
他来了，他来了，他带着皮蛋（字面意思“百年蛋”）走来了！
To an American, this black egg it might look like a strange thing to put in your mouth.
对美国人而言，把这个黑不溜秋的蛋放进嘴里或许是很奇怪的操作。
This great big story is inspired by Genesis.
感谢杰恩斯对本期节目的大力支持。
The century egg, aka the thousand-year-old egg, the millennium egg and simply the black egg,
百年蛋，又名千年蛋，千禧蛋，甚至是简单粗暴的黑蛋，
is a preserved egg that is considered a delicacy in China.
是被中国人视为美食的一种腌蛋。
There are only a few people that continue to make them in the traditional way, including this husband-and-wife pair.
如今，延续传统皮蛋工艺制作的人已经不多，这对夫妻便是其中之一。
A century egg is created by mixing of tea, quicklime, salt, and freshly burned wood ashes with water to create a mud like paste.
制作皮蛋时，需将茶叶，生石灰、盐，新烧制的柴灰与水混合成糊状。
Raw eggs are then covered in the paste, rolled in rice husks so they don't stick together,
将生蛋放入料糊粘上料灰，再到稻壳里滚一层稻壳，避免蛋与蛋互相粘连，
put in a vat and left to sit, as the name suggests, for a hundred years.
再将裹好的蛋放入大缸静置……100年，就像名字里说的那样。
Okay, it just looks like they've been sitting for a hundred years.
好吧，其实不用，它们只是看起来像已经放了100年而已。
While the origins of the dish are murky,
虽然这道菜的起源已经踪影难觅，
legends traced the creation back over five hundred years to the Ming Dynasty,
但传说这一发明可以一直追溯到五百多年前的明朝，
when a farmer discovered duck eggs lying naturally preserved in a muddy pool of water.
当时，一位农夫发现泥潭里的鸭蛋意外地得到了很好的保存，由此便发明了皮蛋。
Today, the century egg is often eaten during special occasions.
如今，皮蛋已经成了特殊场合餐桌上的常客。
Of course not everyone is a fan at first.
当然，并不是所有人都会对皮蛋一见倾心。
But for the millions and millions who love to eat century eggs,
不过，为了热爱皮蛋的食客，
Uncle Wu and Auntie Sun plan to keep on making them.
吴大叔和孙大妈还是打算继续把这份手艺经营下去。
