Weng'an Songhua Century Egg

Weng'an Songhua Century Egg

　　Songhua century egg is a type of raw food made by processing and curing fresh duck eggs. The curing process solidifies the egg white and yolk into a gel-like consistency, allowing the egg to be peeled without sticking to the shell and giving it an elastic texture—hence the simplified name "century egg." When a mature Songhua century egg is cut horizontally or vertically, it reveals colorful, distinct layers, which is why it's also called a "colored egg." During the processing, various ingredients cause color changes in the originally raw duck eggs, hence it's also known as a "transformed egg."

　　 The origins of Songhua century egg production in Weng'an are unclear. Historical records and the *Weng'an County Annals* suggest that it first began in Houchang, now known as Caotang Town. Long ago, locals cured salted duck eggs and Songhua century eggs, and due to the area’s thriving commerce and bustling markets, they started selling these cured products. Soon, Songhua century eggs gained popularity. By the early 20th century, Caotang had become a major commercial hub and a key market town in Guizhou Province, attracting merchants from all over who brought capital, technology, and goods, further boosting the town’s trade. Songhua century eggs were sold not only locally but also across the province and beyond. What started as small-scale, scattered production gradually evolved into large-scale batch manufacturing, with many specialized producers emerging. Tan Mingsheng was one of its most notable figures.

　　 Born into a family of Songhua century egg artisans, Tan Mingsheng was immersed in the craft from a young age, mastering the unique and exquisite techniques of production through inheritance and practice. Building on his predecessors’ knowledge, he continuously experimented, explored, researched, and innovated, perfecting his skills to an exceptional level. The century eggs produced by his family were of high quality, with excellent color, aroma, and flavor, making them highly distinctive. They were sold in Hunan, Hubei, Guangxi, Guangdong, and Yunnan, gaining increasing fame. Over time, people affectionately nicknamed him "Tan Century Egg." Though Tan has long since passed away, his legacy endures, and his descendants continue to uphold and advance the art of Songhua century egg production.

　　　As a pioneer and innovator in Songhua century egg production in Caotang Town, Weng'an, Tan Mingsheng played a pivotal role in driving the industry’s growth in the region. In the early 1960s, state-run commercial and supply departments took over production, scaling it up significantly and contributing to Weng'an’s economic development. After the Third Plenary Session of the 11th CPC Central Committee, the production of Songhua century eggs in Weng'an surged rapidly. Reform and opening-up brought prosperity, and many families achieved wealth through their diligent work in producing century eggs, becoming affluent households—some earning tens or even hundreds of thousands of yuan. This era also gave rise to many renowned producers admired by locals and traders, such as "Du Century Egg," "Liu Century Egg," "Zhang Century Egg," and "Chen Century Egg." Today, there are over a hundred individual producers in Weng'an, collectively manufacturing 20 million Songhua century eggs annually.

　　　The production techniques of Weng'an Songhua century eggs are unique, shaped by both historical innovations and modern refinements. While conventional century eggs are cured by soaking in a brine solution, Weng'an’s version is coated with a mixture of powdered materials. Spring is the ideal season for production, as duck eggs may not be fully plump or free of air pockets, but the resulting century eggs tend to have better oil seepage, superior quality, and richer flavor. The process begins with selecting high-quality eggs—large, free of cracks, leakage, spoilage, or calcified shells. The coating mixture, or "material ash," is prepared by blending alkaline clay, yellow soil, pine needle ash, salt, lime, kuding tea, and water into a paste. The alkaline clay is derived from diluting and boiling mugwort straw ash, tung nut shell ash, and wood ash. To test the mixture’s suitability, a drop of fresh duck egg white is placed on it; if it solidifies within about 15 minutes, the mixture is ready. Ingredient ratios vary with the seasons, adjusted accordingly. Each component serves a specific purpose: the alkaline clay and lime coagulate the egg white, but unlike pure soda, they lack harsh bitterness. Yellow soil acts as a binding agent, while pine needle ash creates intricate patterns resembling pine needles on the solidified egg white, adding an artisanal touch and subtle fragrance. Once the mixture is prepared, carefully selected duck eggs are placed in a large pot or vat filled with the material ash paste, gently stirred with a wooden spatula to avoid breakage. After uniform mixing, the eggs are transferred to a sealed container for curing. The curing and storage periods depend on the season—typically around a month in spring and autumn, with a six-month shelf life, while in hot summers, eggs are cured for 20 days and stored for no more than three months.

　　 A mature "Songhua century egg" peels cleanly without sticking, featuring an elastic, colorless, transparent, and glassy egg white. Its surface is adorned with lifelike "pine flower" patterns in various natural shapes, creating an artistic spectacle. Each peeled century egg resembles a meticulously crafted piece of art. When sliced horizontally or vertically, the yolk reveals three distinct layers: a golden outer layer, a greenish-brown middle layer, and an orange-yellow core. With longer storage, the outer yolk layer turns pale yellow, the middle becomes dark green, and the inner layer turns golden—such eggs are called "sugar-center century eggs." For travelers, bringing a few cleaned century eggs makes for a refreshing snack during fatigue; simply peel and enjoy, and your weariness will vanish instantly, relieving heat and exhaustion.

　　 Weng'an Songhua century eggs have a delicate, fragrant, cool, and subtly sweet taste, making them a delightful condiment for everyday meals or festive banquets. These eggs lend themselves to various elegant presentations at the table. According to the author, there are over ten signature arrangements, such as "Heart Like the Moon," "Peach Blossom Pool," "Verdant Willow," "National Beauty," "Fragrance Fills the Universe," and "Blooming Lotus." The "Blooming Lotus" cold dish is made by slicing four century eggs horizontally and carving them into lotus shapes. A slightly smaller vegetable leaf is placed at the base of the plate, topped with green onions. Eight carved lotus-shaped century eggs are arranged atop the onions, surrounded by coriander. The lotuses are then sprinkled evenly with scallions, garlic paste, pepper, vinegar, chili, and soy sauce, ready to be served.