The invention discloses a
honeysuckle low-alkaline preserved egg which is prepared from the following raw materials in parts by weight: 70-80 parts of fresh eggs, 6-8 parts of adenanthera pavonina, 8-10 parts of
honeysuckle, 3-4 parts of mint leaves, 2-3 parts of burdock, 1-2 parts of fructus viticis, 3-4 parts of mulberry leaves, 2-3 parts of eriocaulon saxangulara, 4-5 parts of caulis lonicerae and a proper amount of dietary alkali, salt, food-grade
zinc sulfate, food-grade
copper sulfate, white vinegar and Baijiu. The
honeysuckle low-alkaline preserved egg is safe and healthy, free of lead, green and harmless and low in alkali content and has the fresh and elegant fragrance of honeysuckle, and the
egg white is golden-yellow in color, thick in
wine fragrance, good in taste, clear in piny flower pattern and clear in boundary with
yolk.