Pecuron world

Hey guys..we have seen lots of dishes and now we are going to see about dish where as this not at a dish its some what semi-solid dish!!.This is a common sight in Chinese kitchens,they are prepared by the whole raw duck eggs that have been brined or put in heavily salted charcoal paste or clay to cure.After a month or older brining,the yolks will solidify, so where is the white then!!while the white remains liquid and absorbs much of the salt.So as hours passes the yolks turn red and have a rich,oily flavor.This would give us a superb taste.The eggs are usually hard boiled and eaten with a con gee to offset the saltiness.These yolks are good to our health so be use that mostly ok.This yolk is also often used for moon cakes and sauces.