Special environment belongs to you, and regional integration belongs to you.
Soup with sauerkraut.
Have you eaten yet?
Reflect the characteristics of hometown in three words:
Mingzhu tower
Hello fans!
What did you do?
When you come to my beautiful hometown, you must try. Red flowers are good, but they need green leaves to decorate them. Appetizing pickled peppers and white garlic are the green leaves of yellow chicken, which are free in my hometown!
My family lives in the Loess Plateau.
Three words: black at both ends.
The following is the self-report of the double-headed black dog:
Hello, I'm Xiaomei. Today is a good day, and the pigsty beauty contest officially begins. Although there is only one large-scale project: body shaping, the friends have made great efforts. The criteria for participating in the election are: moderate body, thin skin, thin hair and thin bones, and moderate fat and thin.
A head and two tails gracefully walked onto the stage and showed their best side to the judges. After fierce competition, a number of high-quality pigs were finally selected. And I won the laurel, excited heart, trembling legs, just want to eat corn with you. Raise pigs for a thousand days, and it will take a while! It's time for me to contribute myself to Jinhua ham.
Small double-headed black pig is an excellent pig breed unique to Jinhua. It is named because the hair on the head, neck, buttocks and tail is black and other parts are white. The front and rear legs of two black pigs are the main raw materials for curing authentic Jinhua ham. Jinhua Ham is a specialty of my hometown Jinhua, which enjoys a good reputation at home and abroad. It is a protected product of chinese national geography symbol.
Jingjing bense
How is Jinhua ham made? There is never a shortcut to curing ham. Complicated procedures and long-term brewing by natural forces really determine the essence of ham: repeated pickling, turning over legs, washing and drying, setting, hanging and drying, fermentation ... It takes at least one year to finally complete, and it takes at least three years for an advanced ham.
The rotten and thin shell is wrapped in fresh and tender red meat and trimmed into a thin and hard "pipa" shape. Only by peeling off Huang Liang's skin or cutting open his flesh and blood can he show his amazing true colors-red muscles, white fat and rich fragrance. Color, fragrance, taste and shape are really charming. Eat ham and cut off the moldy part of the surface.
Senior supporting role
"China on the Tip of the Tongue" once said: "Ham constitutes the bottom taste of all Jiangsu and Zhejiang cuisine and even Cantonese cuisine". There is no denying that ham is an advanced and versatile supporting role. "Dripping oil", "middle noodles", "top", "fire heel" and "fire claw" correspond to the cooking techniques in China's diet. Steaming, frying, stewing, boiling and frying have produced countless dishes with different flavors.
Wild vegetables in spring, mushrooms in summer, lotus roots in autumn, stew in winter ... Meeting ham is a meeting to improve freshness and taste. Traditional famous dishes such as honey sauce fire recipe, ham slices, gold and silver hoofs, fire and fairy crow are all inseparable from Jinhua ham.
Geographical advantage
As the saying goes, the quality of ham is inseparable from the land behind it. Jinhua is located in the largest Jinqu Basin in Zhejiang Province, "surrounded by mountains on three sides and water in one river". Therefore, four distinct seasons, rapid warming in spring and long and hot summer provide superior natural conditions for Jinhua ham production. In addition, the unique pickling skills passed down by the people for thousands of years and the unique raw material of land cultivation "black at both ends" make Jinhua ham stand out.
Jinhua ham bears the pride of Jinhua people!