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In Nuodeng Mountain area in northern Dali.
在云南大理北部的诺邓山区。
The eye-catching red sandstones are the home to many natural salt wells.
醒目的红色砂岩中间散布着不少天然的盐井。
The salt is indispensable for making a delicacy in the mountain.
这些盐成就了山里人特殊的美味。
The process to make Blood Sausage won't last long.
诺邓盐做的血肠腊制过程不长。
One week is always enough.
一周后就可以享用了。
Yunnan natives Huang and his son, Shujiang are building a cooking stove by a stream.
云南人老黄和他的儿子树江正在小溪边搭建一个土灶。
They build such a stove every winter to cook salt.
这个土灶每年冬天的工作就是熬盐。
Brine is needed for the salt cooking process.
水是卤水，熬盐的原料。
The salt well has been here for over 1,000 years.
这口盐井已经在诺邓村里存在了上千年。
The salt will help make a local specialty.
生产食盐为的是制作诺邓当地独特的美味。
It's so nice.
太漂亮了。
Experienced Huang recognizes it's a mature Nuodeng ham.
经验让老黄马上认出这是一条成熟的诺邓火腿。
It was salted 3 years ago, and has been air-dried completely.
火腿3年前上好了盐，已经在这里彻底风干了。
Over the course of three years, the fat in the ham oxidized, and created a unique flavor.
3年的时间火腿上的脂肪已经氧化成了特殊的美味。
The ham will be cut into parts before cooking.
火腿要用刀解开。
Each part can be cooked differently.
每个部分都有不同的吃法。
Meat attached to bones is the best.
贴近中间骨头的肉是最好的。
Hams over 3 years old can be eaten rare.
三年以上的诺邓火腿可以生吃。
Stir-fried ham with asparagus lettuce needs well-marbled ham meat and fresh asparagus lettuce.
莴笋炒火腿，选肥瘦均匀的火腿和新鲜的莴笋同炒。
Garlic is added to season the dish.
放入大蒜调味。
Local dishes are always cooked with both meat and vegetables.
荤素搭配是诺邓当地的家常菜。
