Anfu Ham

Anfu Ham

Anfu Ham is a geographical indication certification trademark.

　　Origin: Anfu, Jiangxi, China.

　　Features: Shaped like a willow leaf, with short trotters, a plump leg, thin skin, tender meat, more lean than fat, red color and fragrant taste that remains unchanged for years if stored properly. Even after two or three years, it retains its original color and flavor—with bright red lean meat resembling fire and snow-white, crystal-clear fat—making it an excellent ingredient for fine cuisine. It is also rich in nutrients such as protein, fat, calcium, iron, and various amino acids, making it both a nourishing food and a premium gift for family and friends.

　　Craftsmanship: Anfu Ham is made with careful selection of materials and meticulous processing. The ham is sourced from a local breed called “Anfu Rice Pig,” raised in rural areas northeast of the county. These pigs are small, have short fattening periods, fine bones, and tender meat, making them ideal for ham production. During procurement, strict standards are enforced, and legs from boars, sows, or sick or disabled pigs are not used. In terms of processing, the season is strictly observed—ham production begins at the Start of Winter (Lidong) and ends at the Beginning of Spring (Lichun), with no production during other seasons. Additionally, the craftsmanship in processes such as cleaning the leg, preparing the brine, salting, skin scraping, skewering, curing in vats, turning the vats, removing from vats, fermenting, washing and sun-drying, re-fermenting, and storage is unique to Anfu Ham, ensuring the distinctive flavor of the product. Name: Steamed Red Carp in Clear Broth Origin: Jiangxi, China.

　　History: Steamed Red Carp in Clear Broth is a nationally renowned delicacy from Wuyuan County, known as “a treasured fish in ponds and a fine dish on the table.” According to research, this fish was originally a decorative fish in the imperial courts during the Ming Dynasty. When Emperor Shenzong (Zhu Yijun) was on the throne, Yu Maoxue, the Minister of Revenue from Tuochuan, Wuyuan, retired to his hometown. The emperor bestowed upon him a pair of live fish. The minister released them into a pond, where they bred and were passed down through generations. Due to their broad backs, small heads, short tails, and plump bellies, when placed on a plate they resemble a traditional embroidered purse, hence the name. According to the “Huizhou Prefecture Records,” the Red Carp has been farmed in Wuyuan for over 300 years. In 1979, it was designated as a national-quality carp breed. This fish is elegant in shape, beautiful in color, tender in flesh, delicious in taste, and highly nutritious. The dish “Steamed Red Carp in Clear Broth” enjoys great fame across Jiangxi. Features: Made with red carp. The finished dish features tender flesh, clear and flavorful broth that clings to the lips, and a mellow, delicious taste. Craftsmanship: The fish is cleaned, scaled, and gutted. It is then placed on a plate with sliced bamboo shoots, ham slices, salt, MSG, scallions, ginger, and wine, and steamed until cooked. A small amount of lard is drizzled on top before serving.