Mix ginger eggs must add ginger vinegar sauce

Songhua eggs are traditionally made by wrapping duck eggs in a mixture of tea leaves and lime mud. During the curing process, compounds such as catechol, tannins, and sodium hydroxide penetrate the egg's proteins, causing them to break down and release small amounts of ammonia gas. As a result, the egg develops a distinct alkaline, astringent taste. When eating Songhua eggs, it's common to serve them with ginger vinegar. This not only helps neutralize the alkalinity due to the presence of gingerol and acetic acid, but also enhances the overall flavor by reducing the bitterness caused by the alkali. Moreover, the volatile oils and acetic acid in the ginger vinegar can help eliminate harmful substances that may form during the production process, such as yellow powder (a toxic substance) and gases like hydrogen sulfide and ammonia. Therefore, it is strongly recommended to always consume Songhua eggs with ginger vinegar to ensure both safety and better taste.

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