20 17 12 9, Jinhua, Zhejiang Province, thousands of hams are neatly hung in the sun, just like a sea of hams, and workers keep turning around in it, forming a spectacular scenery. According to textual research, Jinhua folk salted ham began in the Tang Dynasty and has a history of 1200 years. Ham looks like a pipa, full and handsome, with bright and fragrant meat, rich in protein and vitamins.

Wash and dry the legs: 27 ~ 30 days after pickling, take out the legs, wash and dry them. Put the leg in clean water, with the meat of the leg facing down and the skin of the leg not exposed to the water, soak it for about 15 hours, soak it for 3 hours after washing, then brush it off with a brush, and hang it in the sun after washing. Leg drying time: 5-6 days in winter and 4-5 days in spring. When basking in the sun, it can be combined with renovation, with legs together and claws bent at 45 degrees.

Fermentation: Ferment on the sun-dried leg frame, 2 meters from the ground, hanging in a ventilated place when the climate is wet, and hanging in a cool place when the climate is dry, so that green, white, black and yellow molds gradually appear on the meat surface.

Plastic surgery: Tomb-Sweeping Day plastic surgery before and after, making it into a "bamboo leaf shape", and then continue to ferment until lying in the middle.

Jinhua is located in Jinqu Basin, and Jinhua ham benefits from the unique pig-raising environment. Jinhua produces a unique pig named Liangtouwu, which is famous for thousands of years for making Jinhua ham with its thighs. It is said that as early as the Tang Dynasty, every household in Jinhua pickled ham. 1200 years ago, Zong Ze, a famous anti-gold star in the Northern Song Dynasty, invited the sergeant to eat salted pork in Yiwu County, Wuzhou, and presented it to Song Gaozong. Song Gaozong saw its bright red color and named it ham. Zong Ze brand ham is a well-known brand recognized by Jinhua Municipal Government.