I usually serve our Chinese Wine Eggs with a homemade plum salt. The Chinese snack shops have a choice of sweet or savoury plum salt. I use the savoury type but recently some customers suggested a sweet one. Some sweet plum was powdered and then sprinkled on the eggs.
Interesting - the sweetness of the plum practically masked the taste and aroma of the Chinese Wine. So in the end, we scrapped the idea of using a sweet plum salt on our eggs.