Edible bird’s nests have been used in Chinese cuisine for more than 400 years. They are believed to be extremely beneficial to health, as hardened bird saliva is rich in iron, calcium, magnesium, and potassium. The most expensive nests are a saturated red color. They can only be found in caves that are rich in nitrogen fumes. When dried nests are soaked and steamed in water, they partially dissolve and become gelatinous.

I was really expecting some ungodly (maybe awesome) taste or a foreign flavor that was new to me. But it’s actually tasteless until it absorbs the broth it’s cooked in. It was an interesting experience, but that’ll be the last time I have it. I’ll take my gold bars elsewhere.