Ancient Method of Curing:

A'xianzi uses a special marinade made from the unique red clay of the Beibu Gulf mixed with sea salt. After 28 days of slow curing at a constant temperature, the salt slowly penetrates the eggshell, preserving the egg's aroma while preventing it from being overly salty.

Strict Quality Control:

Before leaving the factory, eggs undergo light inspection to remove those with cracks. They are then graded and packaged by weight (60g/70g). Gift box packages adopt foam tray shockproof design, ensuring the transportation loss rate is less than 0.3%.

Nutritional Composition Comparison:

Every 100 grams of salted duck egg contains 4056 mg of lecithin, which is 2.3 times that of ordinary duck eggs; its protein content reaches 13.2g, and it is also rich in 18 kinds of trace elements such as calcium, iron and selenium. However, its cholesterol content is 18% lower than that of ordinary duck eggs, making it an ideal choice for people concerned about cardiovascular health.