Since I accidentally bought this salted duck egg in Yami, it has opened up a new world. The artifact of bibimbap bibimbap, just looking at it makes people appetite.

This salted duck egg is ready-to-eat, and its vacuum-sealed packaging preserves its freshness. Knock one end of the eggshell, peel it off, and poke it down with a chopstick, and red oil begins to flow out. The protein is delicate and the saltiness is just right. It is not salty or bitter like the protein of other salted duck eggs that I have eaten before, and I can't eat it at all.

This salted duck egg with rustling egg yolk is super delicious. Not too salty or bland. When I was sick and lost my appetite, I cooked a bowl of white rice porridge and served it with salted duck eggs. It was so delicious that I cried.

You can also scoop out the egg yolks to make fried rice, green balls, and egg yolk crisps! Salted egg yolks are simply versatile, they go well with anything!