金華飲食文化，你了解多少？

中華飲食文化博大精深，歷史久遠，影響深遠，可以說是世界上頂級的料理了，談起中國估計就想到陶瓷、中國菜、長城了，可見飲食在我國的地位，而金華的飲食文化影響也是相當深的，你對金華的飲食文化有多少了解呢？本期金華文化為你解析。

金華火腿

金華火腿又稱火朣，浙江金華漢族傳統名產之一。具有俏麗的外形，鮮艷的肉，獨特的芳香，悅人的風味，即色、香、味、形，「四絕」而著稱於世，清時由浙江省內閣學士謝墉引入北京，已被列為貢品，謝墉的《食味雜詠》中提到：「金華人家多種田、釀酒、育豕。每飯熟，必先漉汁和糟飼豬，豬食糟肥美。造火腿者需豬多，可得善價。故養豬人家更多。」為中國腌臘肉製品中的精華。金華出產的「兩頭烏」豬，後腿肥大、肉嫩，經過上鹽、整形、翻腿、洗曬、風乾等程序，數月乃成。香味濃烈。便於貯存和攜帶，已暢銷國內外。

金華酒

Jinhua yellow wine is a special national product of the Han nationality in China, also known as rice wine (ricewine), which belongs to the brewing wine and occupies an important part in the world"s three largest brewed wine (yellow wine, wine and beer). Liquor making technology is unique and has become a typical representative and paragon of Oriental brewing industry. The wheat rice wine, represented by Zhejiang Shaoxing yellow wine, is the oldest and most representative product of the yellow rice wine; the old wine in Shandong Jimo is the typical representative of the northern millet rice wine.

黃酒是世界上最古老的酒類之一，源於中國，且唯中國有之，與啤酒、葡萄酒並稱世界三大古酒。黃酒是我國最古老的飲料酒，已有4000多年的釀造歷史。因最初的黃酒酒液黃亮，色澤澄黃或呈琥珀色，清澈透明，故稱為黃酒，經歷代人民的辛勤勞動，不斷完善釀造工藝，使我國的黃酒在世界上達到了較高水平。深受國內、外人士的喜愛。

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