Traditional Culture Encyclopedia - Traditional festivals - Where is Xuanwei ham?
Where is Xuanwei ham?
Xuanwei ham is one of the famous local specialties in Yunnan Province, which is named after it is produced in Xuanwei. Its main characteristics are: it looks like a pipa, with only big bones and small bones, thin skin and thick meat, and moderate fat; Cut into sections, with rich aroma and bright color, lean meat is bright red or rose red, fat meat is milky white, bones are slightly pink, and blood gas looks moist. Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg".
Xuanwei ham is famous at home and abroad. 19 15 won the gold medal in Panama Expo and became one of the first famous and special foods in Yunnan province to enter the international market. 1920, Xuanwei Puzhen brothers changed Xuanhe Company into Dayouheng Company. 1923, the national food competition held in Guangzhou was well received by people from all walks of life. At this meeting, Dr. Sun Yat-sen tasted Xuanwei ham and found that it was fresh and tender in color, sweet in taste and not greasy in food, which was appreciated. He left the inscription "Drinking and Eating Virtue", hence the name "Dehe Canning Factory". Since then, Xuanwei ham has gained great fame, exported to Southeast Asia, Hong Kong and Macao, and now exported to Japan and some countries in Europe and America.
Xuanwei ham has a long history and enjoys a high reputation at home and abroad. It is a traditional famous product in Xuanwei City and one of the three famous legs in China. Its emergence and development must have its profound and long-lasting natural and social historical roots.
CCTV Finance in Xuanwei, Yunnan, there is an old saying: "No ham is old", which means that every household should pickle ham during the New Year. Next, I followed the reporter into the ham factory of Laopujia, a century-old local enterprise, to see the practice of Xuanwei ham.
Pickling is the first process of making ham, and the pickling workshop is full of pickled ham.
Pu Yong En, the third generation inheritor of Laopujia Ham in Xuanwei, Yunnan: Salt is caught like this and spread evenly. Then, start rubbing, like a massage, rub the salt in, and then come here. Knead it evenly like this, and it's almost there. The total amount of salt is twice, and the salt used does not exceed 5% (ham weight).
After a month or so of curing, the ham was hung in the fermentation workshop, ready to be baptized by time. Xuanwei's unique natural environment and climatic conditions have created the unique flavor of ham. During the long natural fermentation process, protein in ham was decomposed into various amino acids, which enriched the nutritional components of ham and enhanced its aroma.
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