Shaanzhou fermented eggs [a specialty of Shaanxian County, Henan Province]

What is Shaanzhou fermented egg? Authentic specialty of Shaanxi County, Henan Province: Shaanzhou fermented egg

Summary:Do you want to know what Shaanzhou fermented egg is? This article is a detailed introduction to the special product of Shaan County, Henan Province - Shaanzhou Fried Egg. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shaanzhou Fried Egg. The full text takes about 4 minutes to read, mainly including the basic introduction of Shaanzhou Fried Egg and its nutritional value? What are the product characteristics of Shaanzhou fermented eggs? How did the history of Shaanxi's spoiled eggs come about? The production method of Shaanzhou fermented eggs and the awards and honors of Shaanzhou fermented eggs

Basic Introduction to Shaanzhou Fried Egg

Shaanzhou Fried Egg is a delicious Han Chinese dish belonging to the Yu cuisine series. Made by processing and brewing eggs and yellow wine lees. With a history of over a hundred years, it has a unique taste, rich nutrition, mellow quality, and a wine aroma. Eating it can increase appetite and aid digestion. It has a history of over a hundred years since production began in the 27th year of the Guangxu reign of the Qing Dynasty (1901). It is made with strict ingredients, precise operation, and exquisite craftsmanship. It is brewed by natural sunlight heating and takes four seasons to produce. Ranked first among the "Four Famous Foodies of Shaanxi Province"

What are the nutritional values of Shaanzhou fermented eggs

Duck eggs - The nutritional composition of eggs and their products is not significantly different, mainly containing rich protein, fat, vitamins, and inorganic salts. The protein content of whole eggs is about 13-15%, and the yolk has less moisture than the egg white

What are the product characteristics of Shaanzhou fermented eggs

How did the history of Shaanxi's spoiled eggs come about

In the late Qing Dynasty, Zhang Shixiu, a rich businessman from Linyi County, Shanxi Province, came to Shanzhou City to do business. He hired a brewer from Shaoxing, Zhejiang Province, to open a "Xiangtai" Pickled vegetables garden in Shanzhou City to make Shaanzhou bad egg, which can be regarded as the originator of Shaanzhou bad egg. Shaanzhou fermented eggs are made with strict ingredients and exquisite craftsmanship. The finished egg has a delicate red yellow paste like core, without a hard core, and has various aromas such as egg aroma, fat aroma, and wine aroma. The taste is long-lasting and delicious, with a unique flavor. Finished eggs should be stored in a cool place, scooped up as you eat, shelled and lightly oiled. They are a famous flavor food in western Henan

Second generation descendant: Su Zixiang

Third generation descendant: Dong Jipu

Fourth generation descendant: Wei Defeng

Method of making Shaanzhou fermented eggs

Shaanzhou fermented eggs are made by processing eggs and yellow wine lees. It is made with strict ingredients, precise operation, and exquisite craftsmanship. It is brewed by natural sunlight heating and takes four seasons to produce

Awards and honors for Shaanzhou fermented eggs

In 1940, fermented eggs were rated as excellent products at the National Agricultural and Industrial Products Exhibition and won medals.

. From then on, Shaanzhou fermented eggs became a specialty of Shaanzhou, well-known in Henan and surrounding areas such as Shaanxi and Shanxi