Steamed rice, when the rice is almost cooked. Slice Xuanwei ham and spread it on the rice. Cover and steam for a while. When the rice is fully cooked, so is the ham. Ham smells like rice, and rice also smells like ham.

Steamed meat and eggs Chop Xuanwei ham and add seasonings such as eggs, salt and pepper. Steam in the pan for about 30 minutes. After cooking, sprinkle with sesame oil and coriander powder.

Fried ham balls. Xuanwei ham is cut into small pieces and topped with salted batter, rice and egg white. Fry in the pan.

Wash the meat in hot water, boil it in water and pick it up: cut the meat into thin slices and stir-fry it directly, without adding salt. It is best to add some home-cooked dishes such as cauliflower, lettuce and celery to the ingredients.

Xuanwei ham, one of the famous Han specialties in Yunnan Province, is named after its production in Xuanwei. Its main characteristics are: it looks like a pipa, with only big bones and small bones, thin skin, thick flesh and moderate fat; Cut the section, the aroma is rich, the color is bright, the lean meat is bright red or rose, the fat meat is milky white, the bones are slightly pink, and it seems that the blood gas is still moisturizing. Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg"