To celebrate the upcoming Dragon Boat Festival, villagers in Huizhou, East China's Anhui Province have been busy making salted duck eggs these days.
Making salted eggs dates back to centuries ago in Asian countries like China, Vietnam, the Philippines, and Thailand.
The traditional way involves covering the eggs in a salty mud paste and curing them for over 20 days.
It takes approximately three weeks for the eggs to turn salty. After that, you can boil the salted egg in water. Let it cool, and then remove the shell.
A good quality salted duck egg is bright yellow and moist inside.