In a direct translation from the Chinese "Songhua" means "flowers of pine" ("tribute" - "eggs"), as After cleaning the shell, they solidified and translucent, visible mesh patterns resembling pine needles. The richer pattern - the higher the quality of the eggs.
To prepare sunhuadan duck eggs are commonly used. In folk prescription them soaked in a mixture of burnt lime, salt and water. Now eggs left for 40-60 days in a liquid consisting of caustic soda, salts, and tea leaves. In some regions, act differently: wrap crude from the shell eggs separately in a mixture of caustic soda, salt and wheat husks, and in 2-3 weeks they are ready to eat.
Some foreigners disdain to try this wonderful, truly Chinese dish because sunhuadan also called "hundred-year" or "millennial" eggs, which, of course, is an exaggeration.
Ready-preserved eggs, soft, smooth, elastic at the same time; yolk becomes a dark, gelatinous. Because sodium hydroxide and ammonia emissions during cooking eggs, sunhuadan may be slightly alkaline smell and taste be viscous.
A small amount of a mixture of vinegar, ground ginger and soy sauce will help to neutralize these effects and improve the taste of the dish.