It’s Golden China Ham Time!




These dried meats hanging in the shops of Sheung Wan always fascinate the guests on our Essential Hong Kong walk. (Especially the Spanish and Italians). But this isn’t #prosciutto or #Jamon Iberico–can you identify this key flavor boosting ingredient of Cantonese cuisine? (The name of course is stamped on the haunch, so dear Chinese-speaking readers, don’t give it away! 🙂 UPDATE: This delicious dry-cured ham is called Gam Wah Fo Teui. It means “Golden China Ham” and comes from Zhejiang province in China. Some scholars think that Marco Polo brought this technique of dry-curing back to Italy from China (along with spaghetti, which is called “Italy Noodles” in Chinese)