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- A Chinese preserved food consisting of a duck egg that has been soaked in brine or packed in damp, salted charcoal.
- 1857, Evariste Régis Huc, Christianity in China, Tartary and Thibet: From the discovery of the Cape of Good Hope to the establishment of the Mantchoo-Tartar dynasty in China, page 243:
- Father Semedo and Brother Sebastian, on account of their illness, and by extraordinary favour, were allowed half a hard salted egg each, instead of the herbs.
- 2009, Teresa M., A Tradition of Soup: Flavors from China's Pearl River Delta, page 136:
- Bring to boil and add marinated pork and salted egg.
- 2011, Anita Lo & Charlotte Druckman, Cooking without Borders [unpaginated]:
- The Chinese first developed this way of treating the egg as a preservation measure, but you’ll find salted eggs all over Southeast Asia – in the Philippines, Malaysia, Singapore, and elsewhere.
- 2015, Jennifer Megyesi, The Joy of Keeping Chickens: The Ultimate Guide to Raising Poultry for Fun or Profit, page 170:
- Using your hands, mix the pork, salted egg white, raw egg, tamari or soy, honey, salt, pepper and cream.
Chinese preserved food