The reason why it is called Sanchuan ham is that it was originally made and popularized among the people in Sanchuan, Yongsheng, Lijiang. The production process is: first, use fresh pork, add a lot of salt, and marinate it in a wooden barrel. , about 30 days, and then dry it in a well-ventilated place for about 2-3 months. Be careful to cover it with a thin layer of ventilated gauze paper. At this time, take it off and cover it with the leftover burned firewood. The ham will not deteriorate and will become more fragrant the longer it is buried like this for more than a month to a year. Finally, the flesh color is bright reddish brown, and the smell is very strong.

In Lijiang, Sanchuan ham is usually made by people from Sanchuan. In Jinkai Plaza, Puji Black Goat is sold on Black Goat Street. It tastes very good and the price is not very expensive. They The black goat, local chicken, etc. over there are all seasoned with Sanchuan ham. You can try it. It is not easy to eat Sanchuan ham in Lijiang, but it is worth it.