Pinghu zaodan

Product name: Pinghu bad egg product origin: Jiaxing, Zhejiang Product features: the eggshell falls off, the egg membrane does not break, the egg color is crystal clear, resembling a rugby ball, the protein is milky white and soft, and the yolk is orange or yellow. Product ingredients: white, fat, lecithin, vitellin, vitamins A, D, B and iron, calcium, phosphorus, potassium and selenium. Product history: Yongzheng period of Qing Dynasty (1720) Brewing spread to local people. One year, there was a flood in Huangmei season, and some duck eggs in Boss Xu's house were mixed into the distillery's grains. After several months, Boss Xu found this egg and knocked on the eggshell, but he was pleasantly surprised to see the translucent egg yolk wrapped in orange, and the smell was fragrant. Then he tasted it and felt special, with a long aftertaste. Boss Xu was overjoyed and almost jumped with excitement, because he thought about the business here. Product description: Pinghu bad eggs, also known as soft-shell bad eggs, have a history of more than 200 years. It is said that during the Yongzheng period of the Qing Dynasty (AD 1730), there was a trial-produced' bad egg with soft shell' by Haiyan Pingshan people, which was characterized by: the eggshell fell off, the egg membrane did not break, the egg color was crystal clear, shaped like a rugby ball, the protein was milky white and soft, and the yolk was orange or yellow. It contains mellow wine fragrance, tastes delicious and has an endless aftertaste. Pinghu's rotten eggs were exhibited at Nanyang Persuasion Club, London Expo and Nanjing Commodities Fair, which were well received by Chinese and foreign people and won gold medals at Panama International Expo. Now the output of bad eggs is increasing, and exported to Hong Kong, Macao and Southeast Asian countries.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)