Sui Fu Zao Dan (Sui Prefecture Fermented Egg)

Sui Fu Zao Dan (Sui Prefecture Fermented Egg)

　　Fermented egg, commonly known as “Sui Fu Zao Dan,” was first created during the Tongzhi reign of the Qing Dynasty (around 1860) by Zhang Zhujun from Cai Ba Township on the outskirts of what is now Yibin city. It is made by soaking duck eggs in a sweet rice wine lees mixture seasoned with special ingredients for one to three years. Its traditional production process consists of three stages and ten steps, with the main varieties being Southern-Style Fermented Egg, Popular Fermented Egg, and Aged Fermented Egg. The key features of the fermented egg include “tender and smooth texture, a deep red yolk, orange-yellow egg white, mellow and fragrant aroma, rich and savory taste, long-lasting aftertaste,” making it an excellent pairing for wine or accompanying meals. Yibin Fermented Eggs were once exported to Shanghai, Nanjing, Hong Kong, Macau, and Southeast Asia. After the liberation, the “Golden Duck Brand Sui Fu Zao Dan” won the title of Sichuan Provincial Quality Product in 1982, was twice rated as a Commercial Ministry Quality Product in 1982 and 1984, and in 1985, 40,000 fermented eggs were organized for export overseas. (Yibin)