为商城县传统风味特产。清道光年间（1821——1850），为商城苏仙石人易继奎首创。该品用豆腐干作原料，以炭火烘烤后投入配方独特的卤汤中卤制而成，卤汤使用年代愈久，其味愈醇。成品呈淡绿色或淡黄色，有臭鸭蛋味，但不熏不烈，食之清鲜爽口，畅销于市。1942年，日军犯境，易家第二代易德增弃家逃难时，不顾其余财物，唯将装有卤汤的瓦坛带走。后代代相传，原汤不易，延用至今，已有170余年。共和国成立后，苏仙石鸭蛋豆腐干由易姓独家经营，后虽发展至数家生产，仍以易家所产最佳。


 

Dried Bean Curd with Duck-egg Flavor

    Dried Bean Curd with Duck-egg Flavor in Suxianshi is a traditional specialty, which was created by Yi Jikui, who lived in Suxianshi, in the Daoguang period of Qing Dynasty. This dish chooses bean curd as material and roasts it with charcoal fire after putting them into special soup which has a long history to make sure its original flavor and smelling. The finished product has a color of light green or light yellow and a smell of smelly duck’s eggs. But the smell isn’t too pungent and has a delicious tasty so that it has a high yield in the market.
      
    In 1942, when Japanese troops infringe upon our country, the second generation of Yi family ran away with nothing but a jar of pot-stewed soup. From then on, the soup has been handed down one by one without changed and till now it has more than 170 years. After the establishment of the People’s Republic of China, dried bean curd with duck-egg flavor in Suxianshi begins its exclusive dealing by the Yi family. Nowadays, even though there are many other companies producing this kind of dried bean curd, Yi family is also the best one.