Smoked eggs, a special snack in Wu 'an, Hebei Province: Choose fresh eggs with symmetrical heads, cook them in clear water, take them out and put them in cold water, then smash their skins, and then put them in the original soup with fennel, aniseed, pepper, salt and other seasonings to cook them slightly, and the heat should be moderate. After cooking, take it out. After the original soup is cooled, soak the eggs in the soup for half a day, and let the seasoning smell soak in the eggs. After soaking, peel, dry, and then smoke in a fumigation basin. There are grates with squares in the basin, one egg is placed in each lattice, sawdust is lit and smoked, and it is necessary to smoke with slow fire while turning. After smoking, wipe it with a cotton ball dipped in a small sesame oil. In this way, smoked eggs taste mellow and bright. Smoked eggs are full of color and flavor, slightly wrinkled on the surface, purple in color, flexible in egg white, and dry in yolk. The more you chew, the more fragrant it is, which is better than chestnut. That special fragrance makes people memorable.