Hello, everybody.
I made a Yangzhou fried rice last time.
Here is ham.
It is too much for one fried rice.
So I brought this back and I'm cooking it for my uncle.
I heard that this Xuanwei ham is delicious.
Hmm.
So famous.
It's famous.
I cut these two pieces to make Yangzhou fried rice.
How much does this ham cost?
It's almost 60 yuan per Jin (0.5kg).
Oh, that's expensive.
I only choose the lean part for the fried rice. The fat is a bit greasy.
You like the fatty part right?
They are all fine.
I'm okay with anything.
I'll cut off a chunk here.
Just do it, one chop won't be enough
I'm sure it'll take a few chops.
Help me hold it, Uncle.
Some of this Xuanwei ham can be eaten raw.
The vendor says the one with three or more years of maturation can be eaten uncooked.
But I personally don't think you should eat it raw.
Okay, now we'll just boil it directly.
We've actually had it a few times before.
But my Uncle hasn't tried before.
This time I'm boiling it for him.
Try this.
To find the difference between Yunnan ham and our Sichuan cured meat.
This lump is too big. Cut it down a bit, otherwise it'll take a long time to cook.
Like the restaurant.
Don't make it too small, it won't look good.
It's okay, we eat it within family, big or small it's gonna end up in our bowl.
There's a difference.
It's not that salty.
It's not as salty as our cured meat here.
Making cured meat in Sichuan,
with this little amount of salt the meat would go bad very quickly
It won't last long.
Missed.
Here, Wang Jieping, add some water and boil it.
Comparing it with our local cured meat.
You smell it.
Hmm.
It's different.
Different.
It's lighter.
Definitely lighter.
Hmm.
Okay, the Xuanwei ham is ready.
Try it.
Auntie are you getting over your cold?
How's your cold?
It's okay now.
It's okay. It's like it never happened.
Taste it. Don't eat it if you are still having a cold.
Hmm, it's good.
This is different from our local cured meat.
Still very good.
Good.
But this is more expensive.
Yes.
The fatty part is better for making stir-fry.
Uncle, this is the one that suits your taste.
What do you think about the quality of this meat for making Xuanwei ham?
Grain fed pig.
Oh, yeah, yeah.
It's grain fed pig.
It's all grain, no fodder.
Hmm.
Look at this, Uncle. Everybody take a look at this piece.
This fatty part should be slightly translucent.
And then the lean part should be this bright red color.
It's beautiful.
Okay, for this lump I'll cut it into bigger pieces
Yes.
Uncle just loves it.
Actually the meat near the bone tastes better.
Here, cut off the meat and give the bones to the dog.
I'm not giving it to the dog. It's a waste.
Oh, it smells so good.
Hmm.
Okay, cut it up.
That's a surprise.
The meat is better near the bone.
Sure.
Put it on the plate.
Okay, let's eat.
I'm going to wash my hands, Uncle, you take this.
This does taste better.
That's enough.
Eat! Eat!
You're still chewing the bones?
Hmm.
The meat on the bones is better than the meat on the sides.
It's delicious. It's very nice.
Isn't it delicious?
Hmm.
But I don't think the fat part is good.
Good.
The fat part is greasy.
It's a bit greasy for us youngsters.
But not for my uncle.
That's what I like to eat.
It's right up his alley.
And I think the meat next to the bone is better.
Let me have a piece of cured meat.
Ham, is not regular cured meat.
Have a piece of ham.
I'll take the fat one.
In Sichuan, all of these would be considered cured meat.
People don't care where the ham came from.
This is nice.
It's so nice and shiny.
This is good.
I'll cook Yangzhou fried rice for you next time.
Yes.
Hmm.
It's just fried rice.
You just cook the rice.
Yes, yes.
I need the rice to be cold.
Okay, I will cook it early and let it get cold.
Good.
Okay, that's it for this video.
Bye-bye