The egg quality of "Yuyao Salted Egg" can be summarized as "fresh, fine and tender" and egg yolk "red, sand and oil". The salted egg is cooked and cut open, and the protein is like white jade, and the egg yolk is like red orange. It is pleasing to the eye and has a unique flavor. Usually eaten, usually knocking through the 'short' and using chopsticks to dig and eat. The head of the chopsticks went down, and the red oil came out.

"Yuyao preserved egg" protein is a translucent brown solidified body with a pine-like pattern on the surface. The eggshell is easy to peel and not adhere, the crystal is transparent, the pine flower is embellished, the beautiful jade carving, the egg yolk is tight, and it is dark green coagulated; after cutting the egg block Colorful, like a chrysanthemum bud, and like a sugar wrapped heart, the texture is mellow, the taste is long, cool and refreshing, suitable for four. In 1861, "The Dietary Diet" was written by Wang Shixiong, a native of Qiantang, Zhejiang Province. He said that "preserved eggs, spicy, glutinous, sweet, salty, diarrhea, hangover, big intestine fire, diarrhea, energy dispersal Convergence." It can be seen that Chinese medicine believes that preserved eggs are cold and can cure diseases such as eye pain, toothache, high blood pressure, tinnitus and dizziness, and the medicinal value is also unusual.