 Jinhua ham | |
| Alternative names |
|
|---|---|
| Type | dry-cured ham |
| Place of origin | China |
| Region or state | Jinhua |
| Jinhua ham | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 金華火腿 | ||||||||
| Simplified Chinese | 金华火腿 | ||||||||
| |||||||||
Jinhua ham (Chinese: 金華火腿) is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China.[1][2] The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Chinese soups. The ham was awarded first prize in the 1915 Panama International Merchandise Exhibition.[3]
- ^ Cite error: The named reference
Ang Liu Huang 1999was invoked but never defined (see the help page). - ^ Cite error: The named reference
Kristbergsson Oliveira 2016was invoked but never defined (see the help page). - ^ Wang Ang, Catharina Yung-Kang; Liu, KeShun; Huang, Yao-Wen (1999), Asian foods: science & technology, CRC Press, pp. 209–212, ISBN 978-1-56676-736-1