World Food Gacha › 🇨🇳 China › Tongzi Dan (Virgin Boy Eggs) 日本語

Tongzi Dan (Virgin Boy Eggs)

Eggs boiled in schoolboys' urine

SnackUR🇨🇳 ChinaTime 1 dayLevel Don't try at homeEasy to eat ★☆☆☆☆
Some things are better left unasked.

What does it taste like?

Reportedly salty with a strong, unmistakable aroma.

SweetSpicySourSaltyFunkSmellTextureFirm, like a long-boiled egg

What is it?

A springtime specialty of Dongyang in Zhejiang, China: eggs boiled in the urine of young boys, then cracked and simmered all day. Locals believe they're good for your health.Source: Wikipedia

How locals eat it

Sold from street stalls in spring and eaten on the spot as a health tonic.

Watch it

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Where is it from?

🇨🇳China
CapitalBeijing Populationabout 1.413 billionUN estimate for 2026 IndustriesManufacturing (home appliances, electronics), Electric vehicles, Farming Common surnamesWang, Li, ZhangFrom national statistics and surname surveys; rankings vary by source
Famous peopleConfuciusPhilosopher known for the Analects HelloNǐ hǎo CurrencyRenminbi (yuan) And JapanJapan's kanji characters originally came from China Fun factHome of the panda, and one of the most populous countries in the world The flag🇨🇳 Red is the revolution, the big star is the Communist Party, and the four small stars are the people. From Tokyoabout 2,090 kmstraight line, Tokyo to Beijing Getting thereabout 3-4 hours from Tokyo (direct)rough guide
✈ Check cheap flights
Best timeApril to May and September to October, when it's neither too hot nor too cold, are best. Also tryPeking duckMapo tofuXiaolongbao More from here🖤 Century egg🍜 Luosifen🐟 Chou Guiyu (Stinky Mandarin Fish)🦐 Drunken Shrimp🐰 Ma La Tu Tou (Spicy Rabbit Head)

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Ingredients

How to make it (one way)

  1. In spring, urine is collected from primary school boys.
  2. The eggs are boiled in it.
  3. The shells are cracked and the eggs simmered in urine all day.
  4. More urine is added as it reduces.
  5. They're sold at stalls and eaten as is.
⚠️ Doctors have raised hygiene concerns. Do not try this.
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