What's the name of the famous salted duck egg in China? And place of origin

Jiangsu cuisine-Gaoyou salted duck eggs China salted duck eggs have a long history. According to Qi Yao Min Shu, they were preserved in Suzhou and Yangzhou during the Fengbei Wei Dynasty, and they can be preserved for a long time. Yuan Mu said: "Gaoyou preserved eggs are the best, red and oily. Gao Wenduan likes to eat best, and he respects the guests first. " Kefeng salted egg rose from folk food to table treasure. Because of its delicious taste and high nutritional value, it is rich in protein, fat, carbohydrates, calcium, phosphorus and iron. It is called China salted duck egg and was exported to Japan, the United States, Singapore and other countries on 1909. The preparation method is as follows. Ingredients: duck eggs 100 pieces of salt 1.5 kg (3 kg) Practice: 1. Wash duck eggs with cold boiled water, put salt into a bowl, add 1 kg of warm boiled water to make a solution, and then add a proper amount of broken yellow mud and stir it into salty mud. 2. Put the duck eggs into a mortar bowl one by one and roll them with salty mud, and code them in the main tile altar while rolling. Then pour in the remaining mud, cover the duck eggs, seal the jar mouth with lotus leaves, and add the jar cover, and it will be completed in about a month. Take out the washed mud and cook it before eating. Break an eggshell and eat it with chopsticks, or pat it gently around the egg with a knife for a week, and then put two pieces, each piece must be yellow and white, otherwise it will be unsightly, and the egg liquid will easily run off, which will affect the flavor. Features: protein is fresh and tender with bright red yolk and oily and salty, which can be used as a table wine. But the Sudan Red incident in 2006 affected the reputation!