Professor Pan Diguan's disciple knocked eggs Pan Diguan's picture "When the bad goose eggs were hatched, no chopsticks were placed at the table, and all the people were salivating." In 1769, in the thirty-fourth year of Qianlong's reign, Xiang Yingwei, a native of Jiaxing, Zhejiang Province, wrote in the book "Ancient He Miscellaneous Knowledge", which is the bad egg of Jiaxing Pinghu. The egg white is as crystal as jade, and the egg yolk is as red as fire. It has a mellow fragrance, sweet and refreshing sand, and a lingering aftertaste. Pinghu Bad Egg was founded in the reign of Yongzheng of the Qing Dynasty, and has a history of more than 280 years. Soft-shell eggs made of glutinous rice and fresh duck eggs were listed as tribute during the reign of Emperor Qianlong of the Qing Dynasty. They were popular in Southeast Asia in the late Qing Dynasty and won the "Gold Medal of Panama International Expo". In 2012, the Pinghu bad egg production process was listed in the fourth batch of representative projects of Zhejiang intangible cultural heritage. Nowadays, Pinghu preserved egg is still a "unfashionable" food spread all over Jiangsu and Zhejiang. However, due to the complexity of its production techniques and the high rate of loss in transportation, the local veteran craftsmen engaged in the production of Pinghu preserved egg have only one digit left. "The pickled method of Pinghu bad eggs is very exquisite, and the pickled time must be in spring." Pan Diguan, the inheritor of Pinghu bad egg technology and intangible cultural heritage, who has reached the age of 60, said that it can be made after six months after seven steps of selection, washing, drying, beating, brewing, brewing and sealing. From Pan Di's point of view, the most difficult part of the making technique is to knock eggs. After the eggshell is dry, gently knock the egg with a thin bamboo slice to make it crack. Only when the eggshell cracks like moire and the egg membrane does not break can it be considered successful. For hundreds of years, although part of the process of Pinghu Bad Egg has been replaced by mechanization, there is no substitute for knocking eggs, which makes it difficult to copy and imitate this delicacy. "At present, I have two disciples around me who have learned this skill from me. They have repeatedly practiced this step of knocking eggs for more than three months," said Pan Diguan. According to Pan Diguan, in 2022, they produced and sold more than 450000 Pinghu bad eggs, which were "knocked out" by him and several other masters one by one. Now, Pan Diguan teaches two disciples the skills of Pinghu Bad Egg. For him, it is equivalent to the inheritance of this intangible heritage. But to make this skill lasting, we need to innovate on the original basis. "The older generation likes to eat Pinghu bad eggs, and many people in Shanghai, Jiangsu and other places will come to Pinghu to buy bad eggs. But if you want to promote it in other places, and close to the food taste of young people, you need to work hard in taste, packaging and other aspects," said Pan Diguan. Since 2022, Pan Diguan has boldly innovated and added the original osmanthus into this "century-old brand" process to make the osmanthus-flavored rotten egg, which has been highly praised after being launched locally. "Because of the high cost of osmanthus, it can't be produced on a large scale now, but seeing that the taste of osmanthus is bad, we will also consider increasing the output to meet the market consumption demand in the future," said Pan Diguan. In addition, Pinghu bad eggs, as a local specialty, have also been packaged as tourism products to be launched in the past two years. Pan Diguan said that during the Spring Festival this year only, Pinghu bad eggs in local hotels, highway service areas and other places were sold as companion gifts,