百子櫃 ›
A duck egg brined or salt-packed until the white turns sharply savoury and the yolk sets rich, orange and oily. Shelled and dropped in whole or whisked through at the end, it seasons and enriches quick soups — hairy gourd and sliced pork above all — with no extra salt needed. The oozing yolk is the prize.
Nature · cooling Flavour · sweet、salty Meridians · heart、lung、spleen
In Cantonese food therapy the salted duck egg is taken as cooling — used to nourish yin, clear heat and settle internal fire — and tradition holds the cured egg cools the lungs better than a fresh one.
Shell it and add it whole, or whisk it through the soup (the method for hairy gourd, salted egg and sliced pork soup); the yolk is at its best when the oil runs.
江蘇高郵（高郵鹹鴨蛋最負盛名） — AU retail is packaged imported brands (boiled packs and frozen yolks at Asian grocers)
Common at Asian grocers · A$8.99–8.99 / pack
Yummy boiled salted duck eggs 220g pack $8.99 (Asian Pantry); Qiancheng frozen salted yolks 12pc/145g $11.69 promo (Umall)
“Heaty? Then this is the pot.”
“Heaty? Then this is the pot.”
“Heaty? Then this is the pot.”
“Heaty? Then this is the pot.”
“Heaty? Then this is the pot.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.