Preserved Egg

Preserved Egg

　　　　Commonly known as "Xufu Preserved Egg," it was first created during the Tongzhi era of the Qing Dynasty (around 1860) by Zhang Zhujun from CaiBa Township in the suburbs of present-day Yibin. The dish is made by soaking duck eggs in a sweet fermented rice liquor seasoned with a special blend of ingredients for one to three years. Its traditional production process involves three stages and ten steps, with the main varieties being Southern Preserved Egg, Popular Preserved Egg, and Aged Preserved Egg. The preserved egg is characterized by its delicate and tender texture, bright red yolk, orange-yellow egg white, mellow fragrance, rich yet smooth taste, delicious flavor, and long-lasting aftertaste, making it an excellent accompaniment to wine and meals. Yibin Preserved Eggs were once exported to Shanghai, Nanjing, Hong Kong, Macau, and Southeast Asia. After the liberation, the "Golden Duck Brand Xufu Preserved Egg" won the title of Sichuan Provincial Quality Product in 1982, was twice rated as a Ministry of Commerce Quality Product in 1982 and 1984, and in 1985, 40,000 preserved eggs were prepared for export.

　　　Xufu Preserved Egg is a traditional specialty of Yibin, Sichuan. It is made by soaking duck eggs in a sweet fermented rice liquor seasoned with a special blend of ingredients for one to three years. The production process of Xufu Preserved Egg is unique and complex, typically involving three stages and over ten steps, with a lengthy production period. The main varieties include Southern Preserved Egg, Popular Preserved Egg, and Aged Preserved Egg. The preserved egg is known for its delicate and tender texture, bright red yolk, orange-yellow egg white, mellow fragrance, rich yet smooth taste, delicious flavor, and long-lasting aftertaste, making it a perfect pairing for wine and meals.