Vermilion Salt Egg [Hunan Yiyang Specialty]

What is cinnabar salted egg? Authentic Hunan Yiyang specialty: Vermouth Salted Egg

Summary:Do you want to know what Vermouth Salted Egg is? This article is a detailed introduction to the local specialty of Yiyang, Hunan Province - cinnabar salted eggs. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on cinnabar salted eggs. The full text takes about 5 minutes to read, mainly including the basic introduction of cinnabar salted eggs and their nutritional value? What are the product characteristics of cinnabar salted eggs? How did the history of cinnabar salted eggs come about? Tasting and eating methods of cinnabar salted eggs, etc

Basic introduction of cinnabar salted eggs

cinnabar salted eggs, also known as West Lake salted eggs, have a production history of 500 years. Around 1920, there were many salted eggs produced in Shatou Town, Yiyang County, which were brought into Southeast Asia by a businessman from the town who was doing business there. Yiyang's cinnabar salted eggs have a unique quality and taste due to their red yolk and cinnabar color. In the Dongting Lake area, the water surface is wide and there are many gullies and harbors. However, the ducks that feed on fish, shrimp, snails, and clams that grow in the Han Gou Harbor can only process their eggs into cinnabar salt eggs. The eggs of captive ducks have a light yellow yolk, no cinnabar, and a slightly inferior taste

Salted duck egg are rich in fat, protein and various amino acids needed by the human body, as well as various minerals such as calcium, phosphorus, iron and various trace elements and vitamins necessary for the human body, and are easy to be absorbed by the human body. High quality Salted duck egg are moderately salty and delicious, suitable for all ages

The cinnabar salted eggs are made from fresh eggs produced by Binhu ducks, and are finely processed through nearly ten steps such as ingredient preparation, ash rolling in the pool, and storage. The size of the egg is consistent and the ash is evenly rolled; The inner chamber is small, the egg white is fresh and tender, the egg yolk is orange red, the core is oily, and it presents granular cinnabar; It tastes salty and light, has a strong aroma and delicious taste, and is appetizing and refreshing

The red yolk of cinnabar salt eggs is the most prominent feature of Yiyang cinnabar salt eggs. Cut the cooked salted egg in half, with the egg white and yolk contrasting red and white. The orange red yolk in the middle is shiny and soaked, with cinnabar exposed in yellow. Therefore, the ancients named it cinnabar salted egg. Cinnabar salted eggs are not only of high quality, but also have a delicious and refreshing taste

How did the history of cinnabar salted eggs come about

It has a good reputation in the Nanyang area because Shatou Town is located west of the provincial capital Changsha, hence the name "Zhusha Salt Egg". Raising ducks and laying eggs, as well as processing salted eggs, have always been traditional household sideline businesses for farmers in Huxiang. Yiyang people have a long history of processing salted eggs. As early as the Youhan era, handmade workshops for processing salted eggs appeared in urban and rural areas of Yiyang. During the peak season of egg production in spring and summer, fresh duck eggs could not be sold and transported completely, so farmers soaked them in salt water. This not only preserved the eggs and avoided losses, but also ensured that there was a supply of duck eggs in the off-season market, meeting the demand on people's dining tables

Tasting and eating methods of cinnabar salted eggs

Cinnabar salted eggs are a convenient food for tourism and home use. In order to ensure quality and transportation, they are usually wrapped in grass ash mixed with salt instead of soaking in salt water.

. Scrape off the outer layer of the egg plant while eating, wash and boil before consumption. There are many people eating salt eggs in spring and summer, especially on the Loong Boat Festival. As the saying goes, "Eating salt eggs at the Dragon Boat Festival will make your feet rot when stepping on stones." It means that eating salt eggs at the Loong Boat Festival will not only clear away heat and detoxify, but also strengthen your legs and crush stones. Therefore, Hong Kong and Macao compatriots are very fond of this custom, and must choose to eat famous brand vermilion salt eggs produced by Yiyang during the Loong Boat Festival