Sufu Aged Fermented Duck Egg

Sufu Aged Fermented Duck Egg

　　　Aged Fermented Duck Egg is produced in Yibin, Sichuan. The "Sufu Aged Fermented Duck Egg" from Yibin is made by fermenting fresh duck eggs in a special fermented grain mash. The fermentation process involves three stages and more than ten meticulous procedures, among which the egg-tapping step is the most strictly controlled. It requires gently tapping the eggshell with a bamboo stick about as thick as a pinky finger until the shell cracks slightly while the inner membrane remains undamaged. Only then is the egg considered qualified. The eggs are stored and aged in jars for one year before being released to the market, and those aged over three years have an even richer flavor. The traditional way to enjoy "Sufu Aged Fermented Duck Egg" is quite unique: place the egg on a plate, add an appropriate amount of white sugar, drizzle a little liquor, and stir lightly with chopsticks. Once the egg, sugar, and liquor are well blended, you can slowly enjoy it as a complement to drinks — a truly distinctive delicacy. The egg has a soft and tender texture, a bright reddish color, a rich and mellow flavor, and is highly nutritious. In 1982, it was recognized by China’s Ministry of Commerce as a high-quality specialty food.