Century eggs are eggs perserved in mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months. Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly. (Wiki)
I was told not to eat many of these. I didn't like the smell, though.
Zongzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. They are cooked by steaming or boiling. These were, I guess, filled with salted pork.
I'm leaving Guangzhou in two days. I had amazing time here, enjoying the warm (and hot)weather, enjoying the green enviroment. As for the food, I guess I'm used to Tianjin's, the Cantonese cuisine is a bit sweeter than the one up north. I mean, it's all habit.
Have a lovely start to new week and month!