Yibin Xufu Preserved Egg

Yibin Xufu Preserved Egg

　　Yibin Xufu Preserved Egg is a famous specialty of Yibin City, Sichuan Province, with a history of over 100 years. It is made by soaking in fermented rice mash and is well known for its soft and tender texture, glossy appearance, rich mellow aroma, high nutritional value, and great popularity among consumers.

　　The Origin of Yibin Xufu Preserved Egg: PMJ

　　Xufu Preserved Egg was first created around 1860 in the Jiaocaiba Township by Zhang Zhujun during the Tongzhi period of the Qing Dynasty. It is made by soaking duck eggs in a mixture of sweet fermented rice mash and flavoring ingredients for one to three years. The traditional production process involves three stages and ten procedures. The main varieties include Southern-style Preserved Egg, Regular Preserved Egg, and Aged Preserved Egg. The key features of the preserved egg are "fine and tender texture, bright red yolk, orange-yellow egg white, mellow fragrance, savory richness, lingering aftertaste," making it an excellent pairing for wine and meals. Yibin Preserved Egg was once exported to Shanghai, Nanjing, Hong Kong, Macau, and Southeast Asia. After the liberation, the “Golden Duck Brand Yibin Xufu Preserved Egg” won the title of Sichuan Provincial Quality Product in 1982, was rated as a Ministry of Commerce Quality Product twice in 1982 and 1984, and in 1985, 40,000 preserved eggs were organized for export overseas. PMJ

　　During the pickling process of the preserved egg, the most critical step is cracking the eggshell. A bamboo stick about the thickness of a pinky finger is used to gently tap the shell so that it cracks slightly while the inner membrane remains intact. The eggs must be aged from production to storage and flipping for one year before they can be released to the market, with those aged over three years offering even better flavor. It is a distinctive delicacy served at banquets, both nutritious and appetizing. PMJ

　　Production Steps of Yibin Xufu Preserved Egg: PMJ

　　1. Select glutinous rice grains that are full, white, free of odors and impurities. Wash the rice first, then soak it in clean water in a vat for 24 hours. After soaking, rinse the rice thoroughly and spread it evenly in a steaming basket. Bring water in the pot to a boil, place the basket in the pot, and start steaming. Once steam rises through the rice layer, cover the basket with a lid. Steam for 10 minutes, then sprinkle hot water on the surface using a small bamboo broom to ensure even expansion. Cover again and steam for another 15 minutes until fully cooked. Then place the steaming basket on a draining rack and rinse with clean water for 2–3 minutes to lower the rice temperature to around 30°C. PMJ

　　2. Drain the water from the steamed rice and pour it into a vat. Add sweet rice wine yeast and liquor yeast, stirring thoroughly. Flatten the rice surface and dig a round hole in the center that is wider at the top and narrower at the bottom (approximately 30 cm in diameter at the top). Cover the vat opening with a clean, dry straw mat, and wrap the outside of the vat with insulating straw matting. After 22–30 hours, when the wine liquid in the hole reaches a depth of 3–4 cm, remove the insulating matting. Every six hours, spoon the liquid and pour it over the surface of the mash to facilitate full fermentation. After seven days, mix the mash evenly and let it mature for 14 days until it is ready for preserved egg production. PMJ

　　3. Select qualified fresh duck eggs, wash and dry them. Hold a bamboo strip (13 cm long, 3 cm wide, 0.7 cm thick), tap the side of the egg longitudinally—lightly hit the larger end twice and the smaller end once—leaving slight cracks on the shell without breaking the inner membrane. PMJ

　　4. The jars used for preserving eggs should be cleaned and sterilized beforehand. When packing the eggs, first lay a layer of fermented mash at the bottom of the jar, then place the cracked eggs with the larger ends facing upward. Avoid packing the eggs too tightly. Add a second layer of mash, then the next layer of eggs, and continue stacking layer by layer until full. Finish with a flat layer of mash on top and sprinkle with salt. Typically, each jar holds about 120 eggs. Seal the jar mouth with kraft paper, then cover it with bamboo leaves, tying it securely with string for storage. Usually, stack four jars together, placing san ding paper under each jar mouth, and on the topmost jar, place a brick on top of the paper. After about five months, the preserved eggs will be ready. PMJ

　　How to Eat Yibin Xufu Preserved Egg: PMJ

　　Place the preserved egg on a plate, add an appropriate amount of sugar, then a few drops of liquor. Stir lightly with chopsticks until the egg, sugar, and alcohol are well blended, then enjoy slowly as an accompaniment to drinks — a unique and flavorful experience. PMJ