The main raw materials are: fresh duck eggs, quicklime, straw, soda ash, salt, tea, Huangdan powder, grass ash, water and so on. The production of the general operation process is this: first of all, a large empty tank (or iron barrel) the bottom of a layer of fine lime, and then in the lime above a layer of clean straw, on top of the straw and then fresh duck eggs layer by layer on top of the pavement, paved to the ninety percent full, with a gabion cover, and with a wooden stick to press (in order to prevent the addition of material liquid duck eggs floated out of the surface of the material liquid). Eggs under the tank, will be placed in advance in a pot of heating and boiling soda ash, salt, tea, yellow powder, pine branches and water mixture of liquid to stir, so that its concentration is uniform and slowly from the edge of the tank into the tank, until the fresh duck eggs are all submerged by the liquid until. After all this is done, technical management should be carried out. The main technical management work is to observe diligently, more checks, especially in the temperature change is relatively large when more checks must be made, found that the problem, deal with it in a timely manner. Fresh eggs under the tank filling for about 30 days, if the liquid is normal can be out of the tank. Out of the tank, generally after soaking eggs more than three times the liquid material foot, plus three to four percent of the yellow clay, modulation into a certain viscosity of the material mud, the eggs one by one with the material mud package. In order to prevent the eggs from sticking to each other after wrapping the mud, the mud should be placed on the eggs immediately after rolling back and forth on the husk, the husk will be uniformly adhered to the mud. In this way, a flavorful and delicious eggs will be made. In the production, there are some operations worth noting. Such as quicklime and soda ash dosage to be flexible, duck egg quality is good when used less, duck egg quality is poor when used more; Huangdan powder must be crushed through a sieve, the finer the better; irrigation of liquid, do not pour, to avoid the fresh eggs broken and waste of liquid; liquid temperature should vary with the seasons, season 15 ℃, summer 20 ℃ to 30 ℃, winter to higher than 26 ℃ is good; fresh eggs in the tank, the temperature in

25 ° C to 30 ° C, after 5 to 6 days to check once, the temperature in 15 ° C to 25 ° C, after 7 to 10 days to check once, these operations if there are errors, it is difficult to make a good fresh and flavorful eggs to the United States. Made in this way out of the skin eggs, egg white crystal, visible inside the yolk. The flavor is delicious and the aftertaste is excellent. Perhaps because of this, it is one of our country's specialty foods