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Common Eating and Cooking Methods of Yunnan Ham in the Modern Times
ZHU Heshuang
2023, 38(1):
41-52.
Since late 14th century when ham was first introduced to Yunnan from the prosperous provinces at lower reaches of the Yangtze River, its preparation method has been exposed to challenges presented by subsidiary seasonings unique to Yunnan. As a result, Yunnan-flavor ham became a local specialty. In the modern times, ham products - moon cakes, canned ham, ham cakes, ham zongzi, etc. - emerged in large variety in Yunnan, among which ham siliang tuo of Kunming is the most known and best sold ham snack. In the period of the Republic of China (1912–1949), canned Xuanwei ham established its national fame and even won considerable international market share. Besides dishes using purely ham cooked in different ways, such as steaming, roasting, boiling, fast and slow frying with and without oil, dipped or not dipped in seasonings, ham is also used as a subsidiary ingredient with chicken, pears, fish, diary products and other foods, again in a large variety of different cooking methods. As time goes by, these cooking methods have stabilized and the only changing factors involved are the seasonal vegetables, the local delicacies and sea foods to go with it.
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