100-year egg

The niff of 100-year egg is that it contains alkaline matters: ammonia, so,when we add some white vinegars to it, carry out neutralization reaction on acetic acid and ammonia then obtains ammonium acetate and water. Reaction formula: CH3COOH+NH3·H2O=CH3COONH4+H2O. So that no peculiar smell and delicious.🍁