為商城縣傳統風味特產。清道光年間（1821——1850），為商城蘇仙石人易繼奎首創。該品用豆腐干作原料，以炭火烘烤后投入配方獨特的鹵湯中鹵制而成，鹵湯使用年代愈久，其味愈醇。成品呈淡綠色或淡黃色，有臭鴨蛋味，但不熏不烈，食之清鮮爽口，暢銷于市。1942年，日軍犯境，易家第二代易德增棄家逃難時，不顧其余財物，唯將裝有鹵湯的瓦壇帶走。后代代相傳，原湯不易，延用至今，已有170余年。共和國成立后，蘇仙石鴨蛋豆腐干由易姓獨家經營，后雖發展至數家生產，仍以易家所產最佳。


 

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.