If the thought of eating food that could have been served during the Song dynasty offends your culinary sensibilities, relax. Thousand-year-old eggs are not really one-thousand years old - they actually take about three months to make. The eggs (usually duck eggs) are preserved in a mixture of lime, ash, tea and salt for 100 days. The shells are removed, and the sliced eggs (which have turned a blackish color) are served with pickled vegetables or a soy sauce-based dressing.

According to legend, this dish got its name when Buddha smelled the dish being prepared and literally jumped over a wall to find out where the delicious aroma was coming from. Buddha Jumps Over the Wall takes two days to prepare and can contain up to thirty ingredients, including shark’s fin, dried scallops and quail eggs.