Jinhua Ham (Jin Hua Huo Tui)
これを入れずして中華スープは語れない！旨味が爆発する「赤い宝石」
Description
One of the world's top three hams, made in Jinhua, Zhejiang. Hind legs of a specific pig (Liang Tou Wu) salted, fermented, and dried (aged) over months to years. Unlike Western prosciutto, it's not eaten raw; in Chinese cuisine, it's treated as the 'ultimate dry good (broth material) for extracting premium soup (Shang Tang)'.
Classification: Premium Ingredient, Ingredient, Dry Goods, Jinhua Ham, Jin Hua Huo Tui, For Soup, Broth, Zhejiang, Fermented Meat
Shops selling Jinhua Ham (Jin Hua Huo Tui)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Pork hind leg
- Salt
Instructions
- [Typical Uses]
- [Premium Soup (Shang Tang) Base]: Simmer chunks of this Jinhua ham for hours with whole chicken, pork, and dried scallops. The intense amino acids melting from the ham give the soup depth and golden color.
- Mince to use as umami seasoning in fried rice or veggie stir-fries (like cabbage).
Learn more Substitutes, pairings, tips
Key spices
Intensely salty with strong fermented odor if eaten raw、but melting into soup creates unbelievable deep pork umami and sweetness
Substitutes at Japanese supermarkets
(Irreplaceable. Boiling Italian prosciutto scraps for soup gives a slight similar vibe)
Pairing
Premium Broth (Shang Tang) / Braised Cabbage / Shark Fin
Trivia
Extremely hard and salty; the pro prep is blanching it briefly in hot water before adding to soup to remove oxidized surface fat and excess salt.
Eating tips & etiquette
Named 'Huo Tui' (Fire Leg) because the cut cross-section is bright red like fire. When cooking premium dry goods lacking intrinsic flavor like shark fin, bird's nest, or dried abalone, delicious dishes can NEVER be completed without this Jinhua ham broth.
Allergen
Pork