Abstract: The choice between Yunnan or Sichuan salt for Xuanwei Ham preparation has been a controversial topic with sharp disagreement.Ham producers in east Yunnan Province and west Guizhou Province have gained effective experience characterized by addition of saltpetre to Sichuan salt to simulate the effect of Yunnan salt through long practice.The technique has been confirmed by improved experiment of ham producers of Guizhou.To dump the surplus salt produced in Yipinglan, the Yunnan salt administration sent officials to Xuanwei to promote its sale and prevent Sichuan salt from entering Yunnan.Evaporation salt from Hejing, though still considered the best for preparing Xuanwei Ham, has been gradually replaced by salt of Yipinglan and Mohei due to improved purification technique of the latter in Xuanwei.The brand name of Xuanwei Ham is thus further consolidated.

Key words: the Wumeng Mountains in Yunnan and Guizhou, Xuanwei Ham, salt for ham preparation, brand name, system evolution