Wanlong Ham House

Noted for its thin skin，tender texture，and limited fat，ham from Jinhua has been considered the best in China for centuries.Dry-cured ham-making techniques have been recorded in this region as far back as the tenth century，and some even claim that Marco Polo took the recipe to Europe.As such，Wanlong Ham House is a must visit delicatessen for any ham gourmand，but be sure to check out the local sausages and salted ducks as well.First opened in 1864，this three-storey，Western-style building has been carefully preserved and is closely linked to the country’s culinary culture.In fact，the Chinese name for“ham”or huotui，owes its origins to Jinhua ham.During Southern Song Dynasty，General Zong Ze and his army passed Jinhua on the way back to the royal court at Hangzhou after a battle with the Jurchen in the north.The locals gave the army salted and dried pork to show their patriotism and support.The general，in turn，offered some to the emperor.Impressed by the taste and touched by the sentiment，the emperor applauded the ham.Seeing the color of the ham as crimson and golden，he named it“flame leg”，or huotui.General Zong Ze was later deemed a sort of patron saint of deli owners for his accidental promotion of Jinhua ham.

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