Salted Duck Eggs in My Hometown My hometown is in Gaoyou, where the salted duck eggs are famous both at home and abroad. In ancient times, they were a tribute gift to relatives and friends from the court and the people.

Gaoyou's salted duck eggs are round and smooth in appearance, with an oval shape and a light cyan shell; inside there is soft albumen and a bright red yolk; the red and white colors are a perfect combination.

Its characteristics are that the egg white is crisp and tender, the yolk is fine and oily, and it melts in the mouth; as long as the chopsticks are touched lightly, the golden oil will immediately gush out, and you will not have time to add more to your mouth; this is unmatched by duck eggs elsewhere.

of uniqueness.

What's even more amazing is that some duck eggs actually have two yolks.

Little known is that salted duck eggs not only contain fat, protein and various amino acids needed by the human body, but are also rich in calcium, iron, phosphorus and other minerals, as well as various trace elements and vitamins needed by the human body, and are easy to make.

absorbed by the human body.

There are also various ways to eat salted duck eggs: some are eaten with the egg shells cut open and served on a plate, which is usually the way in restaurants; some are eaten with salted egg yolks stir-fried with seafood; some are eaten with salted egg yolks mixed with shallots and tofu, and some are eaten directly with chopsticks

To eat... There are many and particular methods for making salted duck eggs, such as coating in mud, soaking in salt water, etc.

First, select duck eggs of good quality, wash them with clean water, and blow them dry in a cool and ventilated place.

Then prepare the pickling ingredients: pickle the duck eggs with salt and cold boiled water in proportion, and then mark the pickling date; generally 20 to 25 days in summer and 30 to 40 days in winter; finally, wash the pickled duck eggs.

Then cooked and packaged.

From ancient times to the present, there are many poems and comments about Gaoyou salted duck eggs.

More than 900 years ago, Qin Shaoyou, a famous poet in the Northern Song Dynasty, gifted Gaoyou salted duck eggs to his poet friend Su Dongpo; more than 300 years ago, the great writer Yuan Mei tasted salted duck eggs in Gaoyou.

There is a record in "Menu": "Gaoyou is best for pickling, it is red in color and oily..." You see, even gourmets praise the color, aroma and taste of Gaoyou salted duck eggs.

The famous modern writer Wang Zengqi once wrote in "Hometown Food": "It used to be difficult to find water in the sea, and I really looked down on the salted duck eggs from other places." "If you don't know Gaoyou people, you must first know Gaoyou eggs.