Sea Duck Salted Egg
On the banks of the Beihai mangroves, Hetian Baolonghai duck eggs are a legendary delicacy. With the intangible heritage of slow-curing red mud, the salt is allowed to penetrate for 28 days. The modern factory strictly controls the quality through 20 processes. The egg yolk is soft and oily, and the egg white is salty and fragrant. It is the crystallization of nature and craftsmanship.
On the azure coastline of the Beihai mangroves, Hetian Baolong sea duck eggs write the delicious legend of "a mouthful of golden, a heart full of blue". The intangible cultural heritage red mud slow pickling technique that inherits the wisdom of the thousand-year-old Tanka is the winning secret of Hetian Baolong. Different from ordinary salt water pickling, the natural red mud unique to Beihai is selected, which is rich in minerals and trace elements, and is naturally sterilized with plant ash. After 28 days of slow pickling, the salt slowly penetrates and fully blends with the egg yolk oil. This "time magic" makes the egg yolk sand soft and oily, and the egg white is moderately salty and fragrant, perfectly replicating the ancient flavor. In the industry-leading modern intelligent factory, each egg has to go through 20 rigorous processes such as 3 optical screenings and 125℃ high temperature sterilization. From the Beihai mangroves to the tables of tens of millions of families, each sea duck egg is the crystallization of natural gifts, ingenuity inheritance and technological empowerment, allowing diners to taste the purest "Beihai Story".
