Pickled Eggs

Pickled Eggs

　　Pickled Eggs

　　Wang Family Traditional Pickled Eggs are made from first-grade fresh eggs of superior quality. The egg whites are tender yet firm, while the yolks are sandy-textured, oily, and deliciously fragrant. The pickled eggshells are chestnut-red in color, fresh, and clean. Over 60 years ago, Wang Lin, an artisan who lived near Dawudao Temple in Baoding, began producing these pickled eggs. Later, he passed down the technique to his son, Wang Yuankang. After the liberation, Wang Yuankang worked at the Cattle and Sheep Meat Processing Factory under Baoding Food Company, where he continued production using his family’s traditional method. As a result, Wang Family Traditional Pickled Eggs have been preserved to this day, enjoying a long-standing reputation and remaining popular through the decades.