Soy-braised quail eggs
Quail eggs simmered in soy sauce is a traditional Chinese dish prepared by boiling quail eggs with soy sauce, sugar, and various spices. It is commonly enjoyed as an appetizer, snack, or side dish, and is widely available at urban supermarkets, convenience stores, and street stalls. Particularly popular in Beijing and other northern and eastern regions of China, it is valued as a convenient and nutritious food item.
- Taste Rating
-
The quail eggs are simply seasoned with soy sauce and mirin, and the umami flavors are thoroughly absorbed, making them easy to eat one after another. They peel smoothly and are easy to eat, although sometimes a few bits of shell remain, which is a slight drawback. The soy sauce flavor soaks into the whites, making them perfect as a snack or appetizer.
- Price
- 5.5 Yuan Renminbi
- Meal Date
- 9/23/2025
AI Gourmet Analysis
Features and History
Anchundang (鹌鹑蛋, Soy-Braised Quail Eggs) is a traditional egg dish widely enjoyed across China. It uses quail eggs, which are smaller than chicken eggs, and typically, after being shelled, they are simmered with soy sauce, sugar, mirin, rice wine, and spices (such as star anise, Sichuan pepper, and cinnamon). This process allows the rich umami flavor and aroma to soak thoroughly into the eggs. In northern and eastern Chinese cities like Beijing and Shanghai, this dish is especially popular as a snack, appetizer, or as a side for lunchboxes and breakfast.
Cooking Method
The basic cooking process begins with boiling and peeling the quail eggs. Then, the eggs are placed in a pot with soy sauce, sugar, other seasonings, and water, and simmered over low heat. Seasoning, simmering time, and types of spices can vary widely by household and region. In Beijing, vacuum-packed products are widely distributed in the market, and are appreciated for their convenience and long shelf life, catering to busy urban residents.
Main Ingredients
| Ingredient | Role/Characteristic |
|---|---|
| Quail Eggs | The primary ingredient; smaller and more delicate in texture than chicken eggs. |
| Soy Sauce | Provides saltiness, umami, and color. |
| Sugar | Balances the overall richness and sweetness. |
| Spices (e.g., star anise, cinnamon) | Adds the unique aroma and flavor characteristic of Chinese cuisine. |
Positioning in China and Asian Countries
In China, anchundang is mainly consumed as a light meal, appetizer, or snack. It is widely available at street stalls and convenience stores and sold at prepared food counters as a daily side dish or as a component in lunchboxes. Individually wrapped types with long shelf lives are also available, making them a convenient snack for hiking, picnics, or while traveling. Not only in modern China, but also in Taiwan, Hong Kong, Singapore, and other regions with large Chinese populations, it is established as a staple egg dish.
In other Asian regions—such as Japan, South Korea, Vietnam, and Indonesia—quail eggs are also highly valued and used in various ways, including soy-braised eggs and skewered grilled preparations. The soy-braising method closely resembles Japanese simmered boiled eggs and the Korean “메추리알 장조림 (quail eggs simmered in soy sauce),” highlighting connections in food culture.
Nutritional Value and Modern Perception
Although small in size, quail eggs are rich in protein, vitamins (especially B12 and A), and minerals such as iron and selenium, making them highly nutritious. Compared to chicken eggs, they generally have higher cholesterol content, but are still regarded as healthy snacks or appetizers. In China, they are favored by busy professionals, students, and children alike, and are easily available at supermarkets and convenience stores, fitting well into modern dietary lifestyles.
Situation in Beijing and the Evolution of Packaged Products
In major cities like Beijing, vacuum packaging has enhanced both shelf life and hygiene, boosting the popularity of commercial products. Alongside the traditional homemade and street stall versions, stable-quality products are widely distributed and continue to adapt to modern eating habits. Vacuum-packed anchundang is convenient as it is ready to eat after opening, and is also suitable for prolonged storage and portability. These products have become popular souvenirs for both domestic and international travelers as well.