Xixiang Pineflower Century Egg

Xixiang Pineflower Century Egg

　　Xixiang Pineflower Century Egg, produced in Xixiang County in southern Shaanxi, is a uniquely flavored traditional specialty of Shaanxi and can be regarded as one of the finest pineflower century eggs in China. The characteristics of Xixiang’s century egg are: the egg easily separates from the shell, making it simple to remove; when shaken, it gives a slight wobble; once peeled, it is glossy, translucent, and tea-brown in color, resembling amber and having an elastic texture, with beautiful crystalline pine-like patterns covering the surface; the yolk is slightly soft in the center, with a dark crystal-like outer ring and a vibrant orange-red interior that shines with oiliness, featuring distinct layers; it has just the right balance of saltiness, a tender and delicate texture, smooth and refreshing taste, and an unforgettable aftertaste. As a result, there is a local saying: “No feast is complete without pineflower century eggs.” Legend has it that preserved eggs first originated near Taihu Lake, where ducks gathered in large numbers. Hundreds of years ago, in a market town by the lake, a family built a new house, leaving an unfilled lime pit behind it. Ducks returning from the lake at night began laying eggs in this pit. Over time, the owner discovered them, cracked them open, and found that both the egg white and yolk had solidified with pine needle-like patterns. Upon tasting, though somewhat astringent, they had a delicious and unique flavor. He thought that mixing some salt into the lime might eliminate the astringency and enhance the taste. After repeated trials, he succeeded, naming them “Hucai Eggs,” which became very popular. As a result, it became common practice among the people to make preserved eggs using lime, salt, tea leaves, and mulberry wood ash as supplementary ingredients.

At that time, a merchant surnamed Qin from Xixiang, who was doing business in the town, brought this method back to his hometown. He adapted it according to local conditions in Xixiang, improving the flavor even further, and renamed it Pineflower Century Egg, which has been passed down to this day. According to records, Xixiang Pineflower Century Egg originated during the Qing Dynasty’s Qianlong era in 1736 and has a history of over 200 years. After the Qin merchant introduced the preservation method to Xixiang, early production was carried out by private workshops such as “Tianshengfa,” “Tongxintong,” and “Lanzhi Xuan.” Among them, the century eggs made by Lanzhi Xuan were particularly prized for their superior quality and delicious taste. The old “Xixiang County Annals” recorded: “Pineflower egg, also known as preserved egg, is made with pine branch ash. If bamboo leaf or peach blossom ash is added, pine flower patterns may also appear. The version with a soft yolk center is the most famous. It is sold in places such as Qindu and Hankou. Sellers wrap them in straw, stringing five together like a cluster of pearls, making them convenient to carry. Travelers passing through the county all buy them.” In ancient times, transportation in the region was inconvenient, and most duck eggs from rural households were for personal consumption. During peak seasons when there was a surplus of poultry eggs and no way to store them, people would process them into century eggs in spring and autumn to preserve them for year-round enjoyment. They also became a popular commodity sold far and wide, gradually developing into a specialty of Hanzhong.