Soft-centered preserved eggs

Soft-centered preserved eggs

　　    A traditional specialty of Jianhu County. Fresh duck eggs from the Lixia River region are carefully selected and graded before being placed in a container with sodium carbonate, lime, tea leaves, salt, and aluminum oxide, then mixed with boiling water to initiate a chemical reaction. The mixture is left to cure in a cooled vat for about a month, then the eggs are coated in a spiced mud mixture and rolled in rice husks. The mud-coated eggs are then placed in ceramic jars, sealed with wooden lids, wrapped in linen cloth and tied with hemp ropes, and stored in a well-ventilated, dry warehouse. After approximately one year, they are ready for export.

A product of the Binhai County Reconstructed Egg Processing Factory. Made from fresh duck eggs through a series of refined processes such as preparing the brine and soaking the eggs. Its main features include intact eggshells after peeling, semi-transparent, tea-green or brownish protein that is relatively firm and elastic, and a soft-centered yolk with slightly firm parts. The yolk and protein feature pine-like patterns, offering a refreshing, tender, and delicious taste with appealing color, aroma, and flavor. In 1984, it was awarded the status of high-quality product by the Ministry of Commerce and Jiangsu Province. It is sold in Singapore, Malaysia, the United States, Japan, Mauritius, Macau, and Hong Kong.