Jinhua ham can be used for cooking, stewing soup and cooking porridge. If you cook with Jinhua ham, you'd better not put salt, because Jinhua ham itself has a certain salinity, and it is too salty to put salt. Jinhua ham is best for stewing soup and can be seasoned in chicken soup or duck soup.

How to eat Jinhua ham correctly

Jinhua ham is bright in color, distinct in red and white, sweet in salty lean meat, fragrant but not greasy in fat, delicious in taste, rich in protein and fat, and various vitamins and minerals.

Jinhua ham has thin skin and thin claws, Huang Liang skin color, which looks like a pipa, ruddy flesh color, rich aroma, and complete color, fragrance, taste and shape. Four musts? World-famous.

Jinhua ham can decompose as many as 18 kinds of amino acids under the joint action of acid, alkali or enzyme in the fermentation process for several months, of which 8 kinds are essential amino acids that the human body cannot synthesize by itself.