The white of the preserved egg, the yolk of the salted egg, and the natural egg butter around the yolk. The egg yolk is turned into sand, and the egg white is tender, fragrant, and elastic. It is delicious and delicious, with endless aftertaste.

Salt-preserved eggs originated in Paifang Village, Xiexing Town, Guang'an City, Sichuan Province (the birthplace of Deng Xiaoping). The traditional craft has a history of more than 100 years. Salted preserved eggs are one of the authentic local specialties of Guang'an, and the reason is that they take the advantages of salted eggs and preserved eggs. The product is produced using lead-free technology, which is neither as salty as salt eggs nor as alkaline as preserved eggs. Salted eggs have a rich aroma and are crystal clear in color. The egg white has a chewy texture and the egg yolk has a chewy texture and a very unique taste. What a duck egg, two flavors.

Editing method

The raw material of salt-preserved eggs is the famous local local variety, Guang'an shelduck eggs. Guang'an shelduck has strong foraging ability and is suitable for grazing. It is found in lakes, rivers and pond mouths. It can be raised wherever there are grazing conditions. Only if the duck eats well and lives in a good environment can it lay high-quality eggs. There are some indispensable procedures for pickling salted preserved eggs. First, select duck eggs with uniform size, smooth skin and no cracks. They are washed twice by hand and machine, dried and put into the cellar.

The soup is prepared with more than a dozen Chinese herbal medicines such as aniseed, bay leaves, fennel, nutmeg, star anise, white buckwheat, sannai, tea, fresh ginger and so on. Only by adding scientific and reasonable pickling time and adjusting the proportion of eggs in the egg pool according to the temperature changes in different seasons can you pickle delicious salted preserved eggs. There is a big difference between the packaged salted preserved eggs on the market and the traditional salted preserved eggs in Guang’an. But the traditional ones are not conducive to preservation, and the general shelf life is only a few days.