4:["$","div",null,{"className":"min-h-screen bg-white flex flex-col","children":[["$","div",null,{"className":"px-6 pt-6 pb-4 border-b border-gray-100","children":[["$","div",null,{"className":"flex items-center gap-1.5 text-xs text-gray-400 mb-4","children":[["$","a",null,{"href":"/","className":"hover:text-[#26a69a] transition-colors","children":"Market"}],["$","span",null,{"children":"›"}],["$","span",null,{"className":"text-gray-600","children":"Ant egg soup"}]]}],["$","div",null,{"className":"text-[10px] text-gray-400 uppercase tracking-widest mb-1","children":"Company Profile"}],["$","h1",null,{"className":"text-2xl font-bold text-gray-900","children":"Ant egg soup"}],null]}],["$","div",null,{"className":"flex-1 px-6 py-6","children":[["$","p",null,{"className":"text-sm text-gray-600 leading-relaxed mb-8","children":"Ant egg soup is a soup made from the eggs of the weaver ant species Oecophylla smaragdina. Ant egg soups are traditional dishes in northern Lao and Thai cuisine. They are also enjoyed on China's Hainan Island. In addition to soups where they are the central ingredient, ant eggs may be added as a garnish to a variety of soups. They have a sour flavor."}],["$","div",null,{"className":"columns-1 md:columns-2 gap-10","children":[["$","div","0",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Regional variations"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"Ant egg soup is a part of both Lao and Thai cuisine. As a traditional dish of subsistence farmers in northern Laos and Thailand, it can serve as an important source of protein. Ant egg and Leigong root soup is a traditional local dish in China's Hainan Island, where it is prepared by Miao and Li villages of Wuzhishan City. ==Ant egg harvesting=="}}]]}],["$","div","1",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Ant egg harvesting"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"The main ingredient in ant egg soup is ant eggs, specifically those from the weaver ant species Oecophylla smaragdina. These red ants construct their nests on the undersides of mango tree (Mangifera indica) and coconut palm (Cocos nucifera) branches. An ant egg harvester will knock the nest off with a stick so that it falls into a bucket of water waiting below. The harvesting of ant eggs may begin in February or March, and continues through the summer. Ant egg soup is a popular menu item in the late summer. Due to its association with the countryside, it serves as an \"emblem of rural life\", and evokes nostalgia in Laotian city dwellers. ==Preparation=="}}]]}],["$","div","2",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Preparation"}],"$Lf"]}]]}],"$L10"]}],"$L11"]}]