The origin of Xuanwei ham:

It is difficult to know exactly when Xuanwei ham originated, but one thing is certain, Xuanwei Pass was established and the Xuanwei Prefecture has given Xuanwei Ham the premise and foundation to become famous. In other words, since Xuanwei Prefecture was established in the fifth year of Emperor Yongzheng of the Qing Dynasty (1727), the ham has been named after the place and is called Xuanwei Ham. It has been famous for nearly three centuries. Its reputation is well-known at home and abroad, and it is known as Xuanwei Ham. One of the three famous hams in China, Xuanwei has gained the reputation as the hometown of ham. ?

It can be said that "ham culture has a long history and business opportunities are unlimited in this important town in the southwest." According to the "Xuanwei County Chronicle", in the fifth year of Yongzheng in the Qing Dynasty (1727 AD), it was famous for wearing green robes, thick meat, rich meat, rich protein, tender and delicious. During the reign of Emperor Guangxu of the Qing Dynasty, Zeng Yi compiled "Zhongfu Lu" and included the preparation method of "Xuanwei Ham". Based on this and relevant historical data, it is inferred that the creation of Xuanshan was completed in the late Ming Dynasty at the latest. It flowed into the capital of Dianchuan during the Yongzheng era and to the southeast coast in the late Qing Dynasty. In the early years of the Republic of China, the ham company headed by Mr. Pu Zaiting had canned ham. Exported to Southeast Asia. In 1923, President Sun Yat-sen inscribed "Drinking and Food Virtues" as a gift. From then on, Xuanwei ham became famous and fragrant all over the world, and was included in the world's recipe book. ?

Uniqueness:

Only the local ones are authentic (Zhaotong, Sichuan, and Myanmar once sent people to learn Xuanwei ham processing technology, and they processed it the same way after returning, but Xuanwei ham cannot be cured due to different climate, water and soil conditions)

It is the ham produced in the surrounding areas of Xuanwei. The processing and curing methods are the same, and the quality is always different due to different climate, water and soil. There is a big gap between Xuanwei ham and Xuanwei ham, especially in color, flavor and flavor.

Xuanwei ham looks like a pipa, wearing a green robe, with three needles of green fragrance and no peculiar smell. The main reason for the nutritional flavor of Xuanwei ham is It is formed through air-drying, fermentation and maturation under the special regional climate and environmental conditions of Xuanwei. The physical and chemical indicators of Xuanwei ham, external appearance, nutritional flavor determine its quality characteristics. Xuanwei ham only uses edible salt when curing without adding any food additives. Its physical and chemical indicators are better than the national standard, especially the nitrite content is very low, which has become a special feature of Xuanwei ham. The finished products of Xuanwei ham are beautiful, nutritious, unique in flavor, high in quality and convenient to eat.

Precautions when cooking and how to eat:

Notes:

1. Ham cannot be used as the main dish, it is just a seasoning. So never cut it into large pieces and eat it as meat.

2. Avoid stir-fried food, and avoid using condiments such as soy sauce, chili, fennel, and cinnamon. These strong flavors will dilute or overwhelm the unique fragrance of ham.

3. When slicing ham, it should be as thin as possible. Do not cut along the fibers of the meat. Cut the fibers horizontally, otherwise the meat will feel old and stuffy.

--------------------------------------------- ----- How to eat When eating ham, the first step is to understand the general knowledge of ham handling. If you do not understand or neglect to handle it, it will seriously affect the color, aroma and taste of the ham, and even make you anorexic. Especially after cutting off a piece of ham, you must first carefully cut off the brown fermented protective layer on the meat surface; wipe the skin surface with coarse paper first, and then scrub it clean with warm water. To wash the whole ham that is about to be eaten, soak it in warm water with a small amount of alkaline noodles, and then rinse it with clean water. If you are not going to eat the ham skin for a while, you can leave it on the original leg without cutting it off yet.

Xuanwei ham is not only the main ingredient and auxiliary ingredient of dishes, but also an ideal fresh ingredient for making soup. "Ham and pigeon soup", "Ham and bamboo fungus soup", "Ham and chicken feet soup", "Fiery velvet shrimp ball soup", "Fire belly bergamot soup", "Begonia ham soup", "Fire velvet fish ball soup", " "Fire and peanut soup", "Hot and Sour Flower Soup", "Golden Legs and Golden Millet Soup", "Ham and Yellow Croaker Soup", "Ham and Sea Cucumber Soup", "West Lake Water Shield Soup" (Chicken and Fire Water Shield Soup), as well as home-cooked?" "Ham and winter melon soup", "ham and cabbage soup", etc., there are hundreds of varieties. Ham soup is easy to make, delicious, fragrant and elegant, strengthens the spleen and appetizers, and is known as "ham soup makes people salivate". In addition, when making high-grade clear soup (top soup) for seasoning, ham is the main umami raw material. In fact, many dish raw materials and high-end famous foods, such as sea cucumber, bear paw, shark's fin, camel paw, tendons, Hericium mushrooms and winter melon, have a bland taste, and some even have no taste at all. Compared with ham, fire claws, Ham skin or ham bones are cooked together to create a delicious and delicious flavor that complements each other.

Xuanwei ham is a cured meat product and contains a certain amount of salt. Therefore, when cooking and making ham dishes, special attention must be paid to the saltiness of the finished product. It is not advisable to use braised, dry-roasted, sauce-broiled, marinated and other methods for ham dishes. Likewise, ham should not be used in these dishes. When cooking dishes based on ham, generally avoid using soy sauce, vinegar, spices such as fennel, cinnamon, curry, allspice or various pigments, otherwise the unique flavor of ham will be changed or lost. Cook the raw ham for side dishes in advance, and add a small amount of white sugar or rock sugar and cooking wine to reduce saltiness and increase freshness. Wine is even more ideal. Except for a few dishes with special flavors, such as "drawn ham", "fire-stuffed fish", "fried fried pork" and fried or pasted ham dishes, it is generally not suitable to paste, starch, powder, and thicken the ham dishes. , it is also advisable to use thin gravy to try to maintain the unique color, aroma, taste and shape of the ham.

In addition, beef and mutton dishes are rarely paired with ham, except for special dishes such as "braised beef tendon" and "braised lamb skin with ham" in the whole lamb banquet.