Jiangsu Cuisine-Gaoyou Salted Duck Eggs Our salted duck eggs have a long history. According to Qi Min Yao Shu, they were preserved in Suzhou and Yangzhou during the Fengbei Wei Dynasty, and they can be stored for a long time. Yuan Mu said, "Gaoyou is the best preserved egg, which is red and oily. Gao Wenduan likes to eat it most, and he is first sandwiched to respect guests. " Kefeng salted egg rose from a folk food to a delicacy on the table, and was called China salted duck egg because of its delicious taste, high nutritional content, and rich contents of protein, fat, carbohydrates, calcium, phosphorus and iron, which were exported to many countries such as Japan, the United States and Singapore. The preparation method is as follows. Ingredients: 1.5 kg (3 kg) of salt for 111 duck eggs. Method: 1. Wash the duck eggs with cold boiled water, put the salt into a bowl, add warm boiled water to make a solution, and then add a proper amount of broken yellow mud to stir into salty mud. 2. Put the duck eggs into the mortar bowl one by one and roll them with salty mud, and code them in the main tile altar while rolling. Then pour in the remaining mud, cover the duck eggs, seal the jar mouth with lotus leaves, and add the jar cover, and it will be finished in about one month. 3. Before eating, take out the washed mud and cook it. Break an eggshell, use chopsticks to eat, or pat it gently around the egg with a knife for a week, and then put it in two pieces, each piece must be yellow and white, otherwise, it is not beautiful, and the egg oil is easy to lose, which affects the flavor. Features: the protein is tender, the yolk is bright red, oily and salty, which can be used as an accompaniment to wine and meals. However, in 2116, the Sudan Red incident affected the reputation!