1. Classification: According to the different seasons and curing methods, ham is divided into many different types. According to the shape is divided into: moon leg (external shape like crescent moon), wind leg (rectangular); according to the curing time there is the winter leg (cured in the winter); according to the curing process is divided into: sugar leg, smoked leg, Huxu leg

2. Practice: the production of a more cumbersome, must be the "two head of the Wu" (a kind of local pigs in Jinhua) as the ideal raw material, the leg of pigs It takes 10 months and more than 80 procedures to make it. The curing of ham requires very strict climatic conditions, and only a few areas in the central and western parts of Zhejiang (small basins and hills) have the right climate.

Jinhua ham eating method:

Before eating ham, it is best to wash it with warm water to clean the dirt on the outer surface of the ham, and when slicing and eating it, make sure to slice it thinly.

1. angelica golden leg earth chicken soup materials: earth chicken 1, Jinhua ham 200 grams, ginger 1 piece, onion 1, salt appropriate amount, 30mL of yellow wine Practice: ham slices, earth chicken cut pieces spare.

Blanch the chicken to remove dirt and excess fat.

Put the blanched chicken and chopped ham into a casserole dish, add the wine, ginger and green onion, and cook for 2 hours, adding a pinch of salt and turning off the heat.

2. Steam the ham

Thinly slice the ham, add the tofu and the thousand sheets of rice, add the cooking wine, and steam it for half an hour, and it tastes fresh and full of flavor.

3. Ham congee

Ham porridge with rice porridge, glutinous taste, eat a bowl of ham congee, both as a main meal, can be used as a side dish, stomach warming.