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Il sagit le plus souvent dun œuf de cane, plus rarement de poule ou de caille, que lon a conservé dans un mélange de boue riche en chaux, de riz paddy, de cendre, de sel et de feuilles de thé pendant quelques semaines ou quelques mois, selon la méthode de préparation. Pour les œufs de cent ans de caille, la méthode de préparation peut être différente : les œufs peuvcaylinent être placés entre 17 et 18 jours dans un liquide de macération .