Jinhua ham (金華火腿, 金华火腿; pinyin:jī huá huó tuí) is a type of dry-cured ham produced in Jinhua city, Zhejiang province of China. The ham has been produced for over a thousand and two hundred years since the Song dynasty, and is highly regarded in Chinese cuisine. It is eaten as part of a cold meat dish, used in producing soup stock, or to impart its unique and umami flavour to any dish. Jinhua ham is an important ingredient in the dish Buddha jumps over the wall. The ham has been lauded in classical Chinese literature. Pinyin is a system of romanization (phonemic notation and transcription to Roman script) for Standard Mandarin, where pin means spell and yin means sound. The most common variant of pinyin in use is called Hanyu Pinyin (Simplified Chinese: , Traditional Chinese: ; pinyin: HànyÇ” PÄ«nyÄ«n), also known as scheme... Jinhua (Simplified Chinese: 金华; pinyin: JÄ«nhuá; lit. ... Zhejiang (Chinese: 浙江; Hanyu Pinyin: ; Wade-Giles: Che-chiang; Postal System Pinyin: Chehkiang or Chekiang) is an eastern coastal province of the Peoples Republic of China. ... The Song Dynasty (Chinese: ) was a ruling dynasty in China from 960-1279. ... Chinese cuisine is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. ... Asian soups are the types of soup traditionally drank by East Asian persons. ... Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ... This article is about flavor, the sensory impression. ... Buddha jumps over the wall (Chinese: 佛跳牆; Pinyin: fó tiào qiáng) is an umbrella term for a type of highly-complex Chinese soup, consisting of many ingredients and requiring one to two days to create. ... // [edit] Classical texts Main article: Chinese classic texts China has a wealth of classical literature, both poetry and prose, dating from the Eastern Zhou Dynasty (770-256 BCE) and including the Classics attributed to Confucius. ...

The ideal ham should have certain physical characteristics such as shiny and smooth yellow outside, a rounded shape in the style of a bamboo leaf, small joint and hoof, a thin and slender bone, an abundant layer of fat surrounding dark and red toned meat, a pronounced but not unpleasant odour, a fine textured meat with high levels of intramuscular fat, and a taste that is highly salty, umami and sweet. The outside of the ham may have small amounts of mold but this is considered normal and is known to contribute to the flavour of the ham. Diversity Around 91 genera and 1,000 species Subtribes Arthrostylidiinae Arundinariinae Bambusinae Chusqueinae Guaduinae Melocanninae Nastinae Racemobambodinae Shibataeinae See the full Taxonomy of the Bambuseae. ... A claw is a curved pointed growth found at the end of a toe or finger, or in arthropods, of the tarsus. ... Grays illustration of a human femur, a typically recognized bone. ... Moldy bread Moldy nectarines Molds, or moulds, are fungi that grow in the form of mycelia and usually produce masses of spores, which are most commonly asexual but sometimes sexual. ...

See also

• Jamón ibérico
• Prosciutto
• Smithfield ham

Black leg Jamón Ibérico . ... Prosciutto Prosciutto (IPA: [proʃuʔ͡to]) is the Italian word for ham. ... Smithfield ham is a variety of cured ham from the United States, associated with Smithfield, Virginia. ...

External links

• The Jinhua ham company, one of the companies in Jinhua to produce the ham