Objective: Over analysis of epidemiological characteristics of food borne disease events caused by Century egg in Mianyang CityT, and provide scientific basis and technical guidance for the effective prevention and control of such foodborne disease events. Methods: A descriptive analysis was conducted by collecting data on foodborne disease events caused by eating preserved eggs from 2014 to 2023 reported by Mianyang City through the Foodborne Disease Outbreak Surveillance System. Result: From 2014 to 2023, it was reported 151 foodborne disease incidents caused by eating preserved eggs in Mianyang City, with 515 cases and 1 death. The attack rate was 69.41% and the fatality rate was 0.19%, accounting for 21.98% of the foodborne disease incidents reported in the same period. The main incidence areas of foodborne disease incidents caused by eating preserved eggs are Jiangyou City, accounting for 53.64% of the total number of incidents; 82.78% of all reported events from May to September; the main places of occurrence are families, accounting for 90.07% of the total number of incidents. The purchase source of Century egg is mainly home-made, accounting for 37.75% of the reported incidents;Century egg were eaten directly in cold sauce or raw, accounting for 100.00% of the reported events; the causative factors have been identified The incidents were all Salmonella, accounting for 77.48% of the reported incidents, and the main serotype was Salmonella typhimurium. Conclusion: Food borne disease events caused by eating Century egg in Mianyang City have obvious regional characteristics,and the main food sources for foodborne Salmonella infections in our city. Therefore, monitoring and early warning should be carried out in high incidence areas, high incidence seasons and key places, and targeted food health education，Family should be the focus of prevention, control, and health education and publicity should be carried out to guide the public not to self process and eat preserved eggs raw, so as to maximize the control of foodborne disease events caused by preserved eggs.