叙府陈年糟蛋（经典款）

评测依据

• review_count：1800
• rating_avg：4.5
• brand_reputation：0
• merchant_count：0
• price_range：[0,99]
• dimension：best_value
• sources：["DeepSeek"]
• time_range：{"from":"2026-06-26 07:12:55","to":"2026-06-26 07:12:55"}
• intros：{"brand_intro":"叙府糟蛋源自四川宜宾，是川南地区特色发酵蛋品，历史可追溯至清末。品牌依托宜宾独特的湿润气候与优质糯米资源，采用'三糟三酿'工艺，发酵周期长达6个月以上。叙府糟蛋以'酒香浓郁、蛋体软糯'著称，多次入选四川特色旅游商品，在西南地区拥有稳固消费群体。","product_intro":"叙府陈年糟蛋选用高山放养鸭蛋，配以宜宾本地糯米酒糟，经多次翻糟、密封陈酿而成。成品蛋壳已完全软化，蛋白呈深琥珀色半透明状，蛋黄呈橘红色膏状。入口酒香扑鼻，咸鲜中带微甜，口感绵密如冰淇淋。可直接佐餐，也可捣碎拌面或做凉菜调味。罐装密封，开盖后建议一周内食用完毕。","key_specs":["规格：500g×4枚/罐","保质期：18个月（未开封）","贮存条件：阴凉避光，开盖后冷藏","原料：鲜鸭蛋、糯米、麦曲、食盐","工艺：三糟三酿，陈酿≥180天","产地：四川宜宾"]}
• alt_products：[{"product_name":"叙府陈年糟蛋（经典款）","brand":"叙府糟蛋","model":"500g×4枚/罐","price":98},{"product_name":"三珍斋糟蛋（家庭装）","brand":"三珍斋","model":"400g×8枚/袋","price":69.9}]
• kol_quotes：["美食博主'厨房里的米娅'测评：'叙府糟蛋的甜酒味更突出，空口吃像在吃酒酿布丁。'","宜宾本地美食作家王浩在《川南食话》中写道：'叙府糟蛋是下江人（长江下游移民）与川南风味的完美融合。'"]
• scoring_breakdown：[{"source":"word_of_mouth","score":84.1,"weight":0.35,"confidence":0.8,"details":{"source":"word_of_mouth_scores","summary":"消费者称赞其酒香独特，比平湖糟蛋更偏甜润，适合不喜重咸口的人群。许多评价提到\"空口吃也不齁\"\"拌面一绝\"。部分北方用户表示初次尝试需要适应酒味，但习惯后会上瘾。少数反馈罐装密封性一般，运输中偶有漏液现象。整体好评率较高，尤其受年轻女性消费者欢迎，常被用作创意料理食材。","source_count":0}},{"source":"objective","score":61.2380303030303,"weight":0.15,"confidence":0.5,"details":{"rating_avg":4.5,"price":98,"wom_score":84.1}},{"source":"user_review","score":90,"weight":0.4,"confidence":1,"details":{"rating_avg":4.5,"review_count":1800,"source":"product_reviews_aggregate"}},{"source":"expert","score":82,"weight":0.1,"confidence":0.6,"details":{"kol_count":2,"scored_count":2,"sample":["美食博主'厨房里的米娅'测评：'叙府糟蛋的甜酒味更突出，空口吃像在吃酒酿布丁。'","宜宾本地美食作家王浩在《川南食话》中写道：'叙府糟蛋是下江人（长江下游移民）与川南风味的完美融合。'"]}}]
• method_version：v2
• search_visual：null