One said that preserved eggs originated in Tianjin. Word of mouth: About 200 years ago, a son of a wealthy family in a village in Tianjin made a coffin for his mother and put it in an empty house for later use. After a long time, when his mother was still alive, he ordered his family to sprinkle lime and plant ash into the coffin to prevent moisture, and left a big gap on the coffin lid for ventilation. Forget it when it's over. The following year, when her mother died, she moved the coffin to the grave and found more than 100 eggs in plant ash. The dutiful son was so angry that he took it out and threw it on the ground The shell is broken, and the inside becomes a dark brown transparent crystal, which is very chaotic.
Someone who dares to taste it is really delicious. The onlookers also felt strange, so they quickly tasted it, and the result was like this. People of insight will follow suit afterwards, putting fresh eggs in lime and plant ash, and so on. As a result, neighbors followed suit and called them "color-changing eggs". For a long time, this original technology has been circulated in Jiangsu and Zhejiang provinces, and it has been improved repeatedly and perfected day by day. As a brand-new food, color-changing eggs have been pushed to the market by Jiangsu and Zhejiang people who are good at business. So today's "preserved eggs in Songhua" began in Tianjin and became in Jiangsu and Zhejiang.
On the other hand, preserved eggs originated in Jiangsu. According to legend, during the Taichang period of the Ming Dynasty, a small teahouse in Wujiang County, Jiangsu Province, the owner knew how to do business, so the business was booming. Due to the shortage of manpower, the shopkeeper poured the brewed tea into the ashes when entertaining guests. Coincidentally, the shopkeeper also keeps several ducks and loves to lay eggs in the ashes. When the host picks up the egg, it is inevitable that there will be omissions.
Once, the shopkeeper found a lot of duck eggs while cleaning the tea residue from the furnace ash. He thought they were inedible. Who knows, when I peeled it off, it was dark and bright, with white patterns on it. When you smell it, a special smell comes to your nose. Have a taste. It's fresh, smooth and refreshing. This is the most primitive preserved egg. Later, after continuous exploration and improvement, the production technology of preserved eggs was improved day by day.