In 2004, a rare opportunity appeared in front of Jiang Chao. He resolutely handed over the pigeon business to his wife, and contracted and operated the Deng family vegetable restaurant that was on the verge of bankruptcy. Due to good management, the business of Deng's vegetable restaurant is booming day by day. When he was running the catering industry, he discovered that foreign guests who came to Guang'an especially liked Guang'an's salted preserved eggs. However, the salted preserved eggs at that time were all in bulk and easily spoiled.

“People love to eat salt-preserved eggs, but they are not easy to store, so bad guys often appear on the dining table, and it is not convenient for tourists coming to Guang’an to buy them home.” Looking at the salt-preserved eggs, Jiang Chao thought What is more important is how to develop salted preserved eggs as a whole and make salted preserved eggs a safe food and local specialty for the masses.

Since the second half of 2004, Jiang Chao began to plan this matter. He found a large number of books, visited famous teachers everywhere, borrowed a vacuum packaging machine from a friend, and developed it secretly. Every step of the duck egg selection, materials, pickling time, and packaging went through countless failures. At the end of 2005, his salted preserved egg was officially developed. In order to check whether his products were qualified, he specially invited food experts to the site to guide packaging and sterilization technology. After getting approval from experts, he immediately registered Guang'an Foshou Mountain Food Company, registered the trademark as "Dengjia", served as chairman and general manager, and rented a site for mass production. A small duck egg has become a considerable industry after Jiang Chao's careful study.