Long pai Zao Dan

Pinghu soft shell and rotten eggs have a history of more than 250 years, which is a unique product in the world and an outstanding national local specialty in China. Pinghu bad eggs were listed as tributes in Qing Dynasty and exported to Southeast Asia. In the long history, Pinghu's rotten eggs won three international awards before liberation, and more than ten excellent products after 1980s. It is a rare delicious food in the world. Pinghu soft-shelled rotten eggs are re-made eggs made from fresh duck eggs that have been cracked and stained with high-quality glutinous rice grains. The eggshell is soft, full and rich in egg shape, tender in meat, mellow and delicious, and has a long aftertaste. During the formation of bad eggs, amino acids and soluble sugars increase, which brings sweet and delicious taste and easy digestion and absorption to bad eggs. During the bad-stained process of fresh duck eggs, substances such as alcohol, sugar, organic acid and salt in the wine gradually seeped into the eggs and produced a series of physical and chemical reactions. protein in protein and yolk gradually denatured and solidified due to the long-term action of alcohol and organic acid, resulting in lipid substances with aromatic smell. Sugar and salt in distiller's grains can not only make the bad eggs have a moderately salty and delicious taste, but also dehydrate the yolk, sand and oil, which is not only delicious to eat, but also used for food. Pinghu bad eggs are rich in nutrients and contain 18 kinds of amino acids necessary to maintain human metabolism. Regular consumption of bad eggs can promote human growth and maintain vigorous vitality, and it is very beneficial for pregnant women to eat them. Practice has proved that Pinghu bad eggs have many functions such as appetizing, helping digestion and promoting blood circulation.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)