The restaurant only selects the best cuts of ham from Jinhua in Zhejiang province, an area known for producing the best ham in China.

材料选用有着中国火腿之乡美喻的浙江金华火腿肉，切成片作为主料。

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During the processing of JinHua ham, AV value kept rising, POV value carbonyl value and TBA value was up and down, but rising totally, the degree of lipid oxidation increased continuously.

在金华火腿加工过程中，肌内脂肪和皮下脂肪的酸价一直上升，过氧化值、羰基价和TBA值有升有降，但总体呈上升趋势，脂肪氧化程度不断增强。

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At present, Jinhua ham is classified only according to sensory assess not physicochemical properties, so that the control of quality doesnt keep the same pace with international standard.

至今，金华火腿等级的划分仍只有感观指标，无理化指标，其质量管理不能与国际接轨。

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