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liuzhou

liuzhou

44. 钦州海鸭蛋 (qīn zhōu hǎi yā dàn)

 

When they are not busy waxing apples and skinning cucumbers as mentioned here, the people of 钦州 (qīn zhōu) are more occupied with raising oysters. In fact, the city is known as China’s oyster capital. Raised on ropes in Qinzhou’s natural harbour of the 135 square kilometre / 52 square mile, 茅尾海岛 (máo wěi hǎi dǎo), Maoweihai Island which forms the largest oyster  breeding base in south China. A few years ago, they sold around 32,000 pounds of oysters a day, but now that has risen to 100s of thousands and is still rising. Regular oysters are a year old, but they also raise some for up to two and a half years by which time they are a man’s palm size or larger. Qinzhou oysters are noted for their pure white flesh. While you're in the area you may get sight of the rare white dolphins that live in the off-lying waters.

 

281253194_qzoyster.thumb.jpg.a71341758a0fe9093e4677874133960b.jpg

Qinzhou Oysters

 

But I’ve already talked about Guangxi and oysters. This time I want to mention something different which I’ve been buying regularly for years. Qinzhou’s mangroves are home to a variety of free-range sea ducks. Their eggs are larger than the average duck egg, ranging up to 80 grams each as opposed to the 60 to 70 which is more common. They are also richly flavoured with deep yellow yolks.

 

1685876392_duckeggs.thumb.jpg.7e0f66df1e66913035f07580b4fc5713.jpg

Newly gathered sea duck eggs

 

These are often in my breakfast boiled, fried or scrambled. make good omelettes, too

 

607774593_boiledduckeggs.thumb.jpg.e41494ee92357d6dc4adf2f55ac197ed.jpg

Boiled Sea Duck Eggs

 

The eggs are sold fresh as well as being salted by steeping in salt water for between 30 and 50 days. Method here.

 

1440409112_SaltedSeaDuckEggs.thumb.jpg.9eed7b1e76c04292272b3c715e3065da.jpg

Salted Sea Duck Eggs

 

1997115523_QinzhouSaltedDuckEggs.thumb.jpg.7a052e2adcb96d4c141d9a68b5040cc2.jpg

Qinzhou Salted Sea Duck Eggs

 

In addition, the eggs are made into a type of century egg and are marinated in a red mud then roasted.

 

445487315_redearthroastedduckeggs.thumb.jpg.ae2727c527d1d3304efbe9df2acaf05c.jpg

Red Mud Roasted Sea Duck Eggs

 

I mainly buy the fresh eggs, but have happily tried all varieties. Incidentally, supermarkets and markets here routinely carry a much wider range of eggs than I was used to in the west. In descending order of size, goose (鹅蛋 - é dàn), duck (鸭蛋 -yā dàn), chicken (鸡蛋 -jī dàn), pigeon (鸽蛋 - gē dàn) and quail (鹌鹑蛋 - ān chún dàn). I very occasionally see ostrich eggs (驼蛋 - tuó dàn).

 

479678859_5eggs.thumb.jpg.b828e4a4757448e7cd3c5647c320cd82.jpg

 

My favourite egg dish (with duck or chicken eggs) is scrambled eggs with Tonkin jasmine. I can hear some of you asking "What's that?

 

Tonkin jasmine (Telosma cordata) goes under many names such as pakalana vine, Tonkinese creeper, Chinese violet, cowslip creeper, telosoma etc. In Chinese it is 夜香花 - yè xiāng huā or 夜来香 - yè lái xiāng.

 

It is a flowering plant native to Guangdong and Guangxi of China and also cultivated in Vietnam (on the Gulf of Tonkin, hence the name.)

 

It has a delicate lemony scent and is used in both southern Chinese and Vietnamese cuisine (where it is known as bông thiên lý.)

 

It is usually stir fried, often with eggs, with which it has a particular affinity, or is boiled in soups, often with fish. It is also added to many noodle dishes in Vietnam.

 

scrambled eggs with Tonkin jasmine.jpg

 

 

liuzhou

liuzhou

44. 钦州海鸭蛋 (qīn zhōu hǎi yā dàn)

 

When they are not busy waxing apples and skinning cucumbers as mentioned here, the people of 钦州 (qīn zhōu) are more occupied with raising oysters. In fact, the city is known as China’s oyster capital. Raised on ropes in Qinzhou’s natural harbour of the 135 square kilometre / 52 square mile, 茅尾海岛 (máo wěi hǎi dǎo), Maoweihai Island which forms the largest oyster  breeding base in south China. A few years ago, they sold around 32,000 pounds of oysters a day, but now that has risen to 100s of thousands and is still rising. Regular oysters are a year old, but they also raise some for up to two and a half years by which time they are a man’s palm size or larger. Qinzhou oysters are noted for their pure white flesh. While you're in thelarea you may get sight of the rare white dolphins that live in the off-lying waters.

 

281253194_qzoyster.thumb.jpg.a71341758a0fe9093e4677874133960b.jpg

Qinzhou Oysters

 

But I’ve already talked about Guangxi and oysters. This time I want to mention something different which I’ve been buying regularly for years. Qinzhou’s mangroves are home to a variety of free-range sea ducks. Their eggs are larger than the average duck egg, ranging up to 80 grams each as opposed to the 60 to 70 which is more common. They are also richly flavoured with deep yellow yolks.

 

1685876392_duckeggs.thumb.jpg.7e0f66df1e66913035f07580b4fc5713.jpg

Newly gathered sea duck eggs

 

These are often in my breakfast boiled, fried or scrambled. make good omelettes, too

 

607774593_boiledduckeggs.thumb.jpg.e41494ee92357d6dc4adf2f55ac197ed.jpg

Boiled Sea Duck Eggs

 

The eggs are sold fresh as well as being salted by steeping in salt water for between 30 and 50 days. Method here.

 

1440409112_SaltedSeaDuckEggs.thumb.jpg.9eed7b1e76c04292272b3c715e3065da.jpg

Salted Sea Duck Eggs

 

1997115523_QinzhouSaltedDuckEggs.thumb.jpg.7a052e2adcb96d4c141d9a68b5040cc2.jpg

Qinzhou Salted Sea Duck Eggs

 

In addition, the eggs are made into a type of century egg and are marinated in a red mud then roasted.

 

445487315_redearthroastedduckeggs.thumb.jpg.ae2727c527d1d3304efbe9df2acaf05c.jpg

Red Mud Roasted Sea Duck Eggs

 

I mainly buy the fresh eggs, but have happily tried all varieties. Incidentally, supermarkets and markets here routinely carry a much wider range of eggs than I was used to in the west. In descending order of size, goose (鹅蛋 - é dàn), duck (鸭蛋 -yā dàn), chicken (鸡蛋 -jī dàn), pigeon (鸽蛋 - gē dàn) and quail (鹌鹑蛋 - ān chún dàn). I very occasionally see ostrich eggs (驼蛋 - tuó dàn).

 

479678859_5eggs.thumb.jpg.b828e4a4757448e7cd3c5647c320cd82.jpg

 

My favourite egg dish (with duck or chicken eggs) is scrambled eggs with Tonkin jasmine. I can hear som eof you asking "What's that?

 

Tonkin jasmine (Telosma cordata) goes under many names such as pakalana vine, Tonkinese creeper, Chinese violet, cowslip creeper, telosoma etc. In Chinese it is 夜香花 - yè xiāng huā or 夜来香 - yè lái xiāng.

 

It is a flowering plant native to Guangdong and Guangxi of China and also cultivated in Vietnam (on the Gulf of Tonkin, hence the name.)

 

It has a delicate lemony scent and is used in both southern Chinese and Vietnamese cuisine (where it is known as bông thiên lý.)

 

It is usually stir fried, often with eggs, with which it has a particular affinity, or is boiled in soups, often with fish. It is also added to many noodle dishes in Vietnam.

 

scrambled eggs with Tonkin jasmine.jpg

liuzhou

liuzhou

44. 钦州海鸭蛋 (qīn zhōu hǎi yā dàn)

 

When they are not busy waxing apples and skinning cucumbers as mentioned here, the people of 钦州 (qīn zhōu) are more occupied with raising oysters. In fact, the city is known as China’s oyster capital. Raised on ropes in Qinzhou’s natural harbour of the 135 square kilometre / 52 square mile, 茅尾海岛 (máo wěi hǎi dǎo), Maoweihai Island which forms the largest oyster  breeding base in south China. A few years ago, they sold around 32,000 pounds of oysters a day, but now that has risen to 100s of thousands and is still rising. Regular oysters are a year old, but they also raise some for up to two and a half years by which time they are a man’s palm size or larger. Qinzhou oysters are noted for their pure white flesh. Whie you're in thearea you may get sight of the rare white dolphins that live in the off-lying waters.

 

281253194_qzoyster.thumb.jpg.a71341758a0fe9093e4677874133960b.jpg

Qinzhou Oysters

 

But I’ve already talked about Guangxi and oysters. This time I want to mention something different which I’ve been buying regularly for years. Qinzhou’s mangroves are home to a variety of free-range sea ducks. Their eggs are larger than the average duck egg, ranging up to 80 grams each as opposed to the 60 to 70 which is more common. They are also richly flavoured with deep yellow yolks.

 

1685876392_duckeggs.thumb.jpg.7e0f66df1e66913035f07580b4fc5713.jpg

Newly gathered sea duck eggs

 

These are often in my breakfast boiled, fried or scrambled. make good omelettes, too

 

607774593_boiledduckeggs.thumb.jpg.e41494ee92357d6dc4adf2f55ac197ed.jpg

Boiled Sea Duck Eggs

 

The eggs are sold fresh as well as being salted by steeping in salt water for between 30 and 50 days. Method here.

 

1440409112_SaltedSeaDuckEggs.thumb.jpg.9eed7b1e76c04292272b3c715e3065da.jpg

Salted Sea Duck Eggs

 

1997115523_QinzhouSaltedDuckEggs.thumb.jpg.7a052e2adcb96d4c141d9a68b5040cc2.jpg

Qinzhou Salted Sea Duck Eggs

 

In addition, the eggs are made into a type of century egg and are marinated in a red mud then roasted.

 

445487315_redearthroastedduckeggs.thumb.jpg.ae2727c527d1d3304efbe9df2acaf05c.jpg

Red Mud Roasted Sea Duck Eggs

 

I mainly buy the fresh eggs, but have happily tried all varieties. Incidentally, supermarkets and markets here routinely carry a much wider range of eggs than I was used to in the west. In descending order of size, goose (鹅蛋 - é dàn), duck (鸭蛋 -yā dàn), chicken (鸡蛋 -jī dàn), pigeon (鸽蛋 - gē dàn) and quail (鹌鹑蛋 - ān chún dàn). I very occasionally see ostrich eggs (驼蛋 - tuó dàn).

 

479678859_5eggs.thumb.jpg.b828e4a4757448e7cd3c5647c320cd82.jpg

 

My favourite egg dish (with duck or chicken eggs) is scrambled eggs with Tonkin jasmine. I can hear som eof you asking "What's that?

Tonkin jasmine (Telosma cordata) goes under many names such as pakalana vine, Tonkinese creeper, Chinese violet, cowslip creeper, telosoma etc. In Chinese it is 夜香花 - yè xiāng huā or 夜来香 - yè lái xiāng.

 

It is a flowering plant native to Guangdong and Guangxi of China and also cultivated in Vietnam (on the Gulf of Tonkin, hence the name.)

 

It has a delicate lemony scent and is used in both southern Chinese and Vietnamese cuisine (where it is known as bông thiên lý.)

 

It is usually stir fried, often with eggs, with which it has a particular affinity, or is boiled in soups, often with fish. It is also added to many noodle dishes in Vietnam.

 

scrambled eggs with Tonkin jasmine.jpg

liuzhou

liuzhou

44. 钦州海鸭蛋 (qīn zhōu hǎi yā dàn)

 

When they are not busy waxing apples and skinning cucumbers as mentioned here, the people of 钦州 (qīn zhōu) are more occupied with raising oysters. In fact, the city is known as China’s oyster capital. Raised on ropes in Qinzhou’s natural harbour of the 135 square kilometre / 52 square mile, 茅尾海岛 (máo wěi hǎi dǎo), Maoweihai Island which forms the largest oyster  breeding base in south China. A few years ago, they sold around 32,000 pounds of oysters a day, but now that has risen to 100s of thousands and is still rising. Regular oysters are a year old, but they also raise some for up to two and a half years by which time they are a man’s palm size or larger. Qinzhou oysters are noted for their pure white flesh. Whie you're in thearea you may get sight of the rare white dolphins that live in the off-lying waters.

 

281253194_qzoyster.thumb.jpg.a71341758a0fe9093e4677874133960b.jpg

Qinzhou Oysters

 

But I’ve already talked about Guangxi and oysters. This time I want to mention something different which I’ve been buying regularly for years. Qinzhou’s mangroves are home to a variety of free-range sea ducks. Their eggs are larger than the average duck egg, ranging up to 80 grams each as opposed to the 60 to 70 which is more common. They are also richly flavoured with deep yellow yolks.

 

1685876392_duckeggs.thumb.jpg.7e0f66df1e66913035f07580b4fc5713.jpg

Newly gathered sea duck eggs

 

These are often in my breakfast boiled, fried or scrambled. make good omelettes, too

 

607774593_boiledduckeggs.thumb.jpg.e41494ee92357d6dc4adf2f55ac197ed.jpg

Boiled Sea Duck Eggs

 

The eggs are sold fresh as well as being salted by steeping in salt water for between 30 and 50 days. Method here.

 

1440409112_SaltedSeaDuckEggs.thumb.jpg.9eed7b1e76c04292272b3c715e3065da.jpg

Salted Sea Duck Eggs

 

In addition, the eggs are made into a type of century egg and are marinated in a red mud then roasted.

 

445487315_redearthroastedduckeggs.thumb.jpg.ae2727c527d1d3304efbe9df2acaf05c.jpg

Red Mud Roasted Sea Duck Eggs

 

I mainly buy the fresh eggs, but have happily tried all varieties. Incidentally, supermarkets and markets here routinely carry a much wider range of eggs than I was used to in the west. In descending order of size, goose (鹅蛋 - é dàn), duck (鸭蛋 -yā dàn), chicken (鸡蛋 -jī dàn), pigeon (鸽蛋 - gē dàn) and quail (鹌鹑蛋 - ān chún dàn). I very occasionally see ostrich eggs (驼蛋 - tuó dàn).

 

479678859_5eggs.thumb.jpg.b828e4a4757448e7cd3c5647c320cd82.jpg

 

My favourite egg dish (with duck or chicken eggs) is scrambled eggs with Tonkin jasmine. I can hear som eof you asking "What's that?

Tonkin jasmine (Telosma cordata) goes under many names such as pakalana vine, Tonkinese creeper, Chinese violet, cowslip creeper, telosoma etc. In Chinese it is 夜香花 - yè xiāng huā or 夜来香 - yè lái xiāng.

 

It is a flowering plant native to Guangdong and Guangxi of China and also cultivated in Vietnam (on the Gulf of Tonkin, hence the name.)

 

It has a delicate lemony scent and is used in both southern Chinese and Vietnamese cuisine (where it is known as bông thiên lý.)

 

It is usually stir fried, often with eggs, with which it has a particular affinity, or is boiled in soups, often with fish. It is also added to many noodle dishes in Vietnam.

 

scrambled eggs with Tonkin jasmine.jpg

liuzhou

liuzhou

44. 钦州海鸭蛋 (qīn zhōu hǎi yā dàn)

 

When they are not busy waxing apples and skinning cucumbers as mentioned here, the people of 钦州 (qīn zhōu) are more occupied with raising oysters. In fact, the city is known as China’s oyster capital. Raised on ropes in Qinzhou’s natural harbour of the 135 square kilometre / 52 square mile, 茅尾海岛 (máo wěi hǎi dǎo), Maoweihai Island which forms the largest oyster  breeding base in south China. A few years ago, they sold around 32,000 pounds of oysters a day, but now that has risen to 100s of thousands and is still rising. Regular oysters are a year old, but they also raise some for up to two and a half years by which time they are a man’s palm size or larger. Qinzhou oysters are noted for their pure white flesh.

 

281253194_qzoyster.thumb.jpg.a71341758a0fe9093e4677874133960b.jpg

Qinzhou Oysters

 

But I’ve already talked about Guangxi and oysters. This time I want to mention something different which I’ve been buying regularly for years. Qinzhou’s mangroves are home to a variety of free-range sea ducks. Their eggs are larger than the average duck egg, ranging up to 80 grams each as opposed to the 60 to 70 which is more common. They are also richly flavoured with deep yellow yolks.

 

1685876392_duckeggs.thumb.jpg.7e0f66df1e66913035f07580b4fc5713.jpg

Newly gathered sea duck eggs

 

These are often in my breakfast boiled, fried or scrambled. make good omelettes, too

 

607774593_boiledduckeggs.thumb.jpg.e41494ee92357d6dc4adf2f55ac197ed.jpg

Boiled Sea Duck Eggs

 

The eggs are sold fresh as well as being salted by steeping in salt water for between 30 and 50 days. Method here.

 

1440409112_SaltedSeaDuckEggs.thumb.jpg.9eed7b1e76c04292272b3c715e3065da.jpg

Salted Sea Duck Eggs

 

In addition, the eggs are made into a type of century egg and are marinated in a red mud then roasted.

 

445487315_redearthroastedduckeggs.thumb.jpg.ae2727c527d1d3304efbe9df2acaf05c.jpg

Red Mud Roasted Sea Duck Eggs

 

I mainly buy the fresh eggs, but have happily tried all varieties. Incidentally, supermarkets and markets here routinely carry a much wider range of eggs than I was used to in the west. In descending order of size, goose (鹅蛋 - é dàn), duck (鸭蛋 -yā dàn), chicken (鸡蛋 -jī dàn), pigeon (鸽蛋 - gē dàn) and quail (鹌鹑蛋 - ān chún dàn). I very occasionally see ostrich eggs (驼蛋 - tuó dàn).

 

479678859_5eggs.thumb.jpg.b828e4a4757448e7cd3c5647c320cd82.jpg

 

My favourite egg dish (with duck or chicken eggs) is scrambled eggs with Tonkin jasmine. I can hear som eof you asking "What's that?

Tonkin jasmine (Telosma cordata) goes under many names such as pakalana vine, Tonkinese creeper, Chinese violet, cowslip creeper, telosoma etc. In Chinese it is 夜香花 - yè xiāng huā or 夜来香 - yè lái xiāng.

 

It is a flowering plant native to Guangdong and Guangxi of China and also cultivated in Vietnam (on the Gulf of Tonkin, hence the name.)

 

It has a delicate lemony scent and is used in both southern Chinese and Vietnamese cuisine (where it is known as bông thiên lý.)

 

It is usually stir fried, often with eggs, with which it has a particular affinity, or is boiled in soups, often with fish. It is also added to many noodle dishes in Vietnam.

 

scrambled eggs with Tonkin jasmine.jpg

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