Zhejiang Cuisine · FFET10019
Jinhua Ham
Jinhua ham appears in a Qing miscellany, and its curing craft is a national intangible heritage item.
Mural guide
A West Lake vinegar fish glazed with sauce lies on a plate, a bowl beside it holds Longjing shrimp, a square piece of Dongpo pork gleams soy-brown in a clay pot, and a few tea leaves lie at the edge.
The regional cooking of Zhejiang, with Hangzhou attentive to the season and Ningbo skilled with seafood.
Volume 5 of the Langji Santan quotes the Bencao Gangmu Shiyi, recording that ham "comes from Jinhua" and distinguishing winter and spring hams and front and hind legs. The national ICH page lists Ham-Making Techniques (Jinhua Ham Curing Techniques), item VIII-166, announced in the second batch in 2008.