Songhua Eggs from Dongping Lake

Songhua Eggs from Dongping Lake

　　Songhua Eggs from Dongping Lake are a renowned local specialty of our county. They are made from premium duck eggs laid by Ma ducks on Dongping Lake, using a unique process that blends traditional craftsmanship with modern food production methods. These eggs have been honored with the 1987 Shandong Provincial Science and Technology Progress Award, the 1988 “Silver Medal” at the First China Food Expo, the 1995 “Bronze Medal” at the Second Agricultural Expo, and a Quality Product Certificate issued by China’s Ministry of Light Industry. They are one of the country’s most famous export foods.

　　Songhua Eggs from Dongping Lake are known for their glossy appearance, intact shape, translucent egg whites, clear and distinct patterns, well-defined layers, glossy and oily texture, well-coagulated yolk, moderately sweet center, refreshing and delicious taste, rich flavor without greasiness, and a long-lasting aftertaste. They are considered a premium dish for banquets.

　　There are many producers of Songhua Eggs in our county, but those from Laohu Town are of the highest quality and largest output. Currently, there are nearly 20 Songhua Egg processing factories in Laohu Town, with an annual total output of about 25 million eggs. Exports exceed 2 million eggs, primarily to countries such as Japan, the United States, Russia, South Korea, and Singapore.

　　The production of Songhua Eggs from Dongping Lake has a long history. According to records, as early as the early Qing Dynasty, many family workshops were established in Huanghuayuan along the shores of Dongping Lake (now part of Laohu Town), producing and selling these eggs. The product was popular across Shandong, Henan, and Anhui provinces. Dongping Lake Songhua Eggs are known for their large size, unique flavor, and rich nutrition. When cracked open, the shell separates easily from the egg. The egg white is antique bronze-colored, semi-transparent, jelly-like yet elastic, with beautiful pine-branch patterns on the surface. Cutting into the egg reveals a solid outer layer of yolk, with around 40% of the center being a dense sweet core—thick but not dripping, with suitable viscosity. Upon first taste, there may be a slight bitterness, spiciness, or fishy flavor, but it quickly gives way to a delicious, fragrant taste, leaving a cool sensation in the throat, not greasy, with a long-lasting aftertaste. It pairs excellently with alcohol, leading to the local saying, “No banquet is complete without Songhua Eggs.” It is one of the most beloved foods among the public.

　　Early versions of Songhua Eggs contained varying amounts of lead oxide in their traditional recipes, resulting in eggs with different levels of lead content that were not beneficial to human health. This once affected their export potential. In 1983, the Songhua Egg factory in Laohu Town formed a research team focused on developing lead-free Songhua Eggs. After more than two years of repeated experimentation, testing dozens of chemical agents and hundreds of processing formulas, they finally succeeded in creating the “Dongping Lake” brand of lead-free Songhua Eggs in 1985. In 1987, 1.5 million of these eggs were exported to Hong Kong, Macau, Japan, Singapore, Malaysia, and European and American countries, where they were praised by foreign buyers as “exquisite delicacies.”

　　Experts who conducted a technical evaluation of the “Dongping Lake” brand lead-free Songhua Eggs concluded that compared to the traditional recipe, the new formula retained all the traditional characteristics in color, aroma, taste, and appearance, while offering the following advantages: first, replacing harmful lead with beneficial trace elements; second, shortening the production cycle; third, extending shelf life—at 20°C, the eggs remain unspoiled for three months, and even at 37°C, they last for two months without spoilage; fourth, meeting all hygiene and physicochemical export standards.

　　According to tests by relevant departments, the “Dongping Lake” brand Songhua Eggs contain 69.19% moisture, 13.41% protein, 12.78% fat, 7.18% alkalinity, and 2.18% ash. Regular consumption can help stimulate appetite, improve vision, lower blood pressure, clear heat, aid digestion, strengthen the spleen, and help prevent hypertension and vascular diseases.

　　Dongping Lake boasts excellent water quality, a mild and humid climate, and abundant aquatic plants and animals, making it an ideal habitat for raising Ma ducks. Local residents have a long tradition of duck farming. Ducks raised on the lake not only lay eggs at a high rate, but the eggs are also notably large, providing high-quality raw material for making Songhua Eggs.

　　Nowadays, Songhua Eggs have become an important economic pillar for Laohu Town. There are eight processing factories in town with an annual output exceeding 1 million eggs each, and notable brands include the “Water Margin” brand.