it is full range of piston rod for the following type :
AAA) YANMAR DIESEL ENGINE
DL20/22/28/ DK20 / DK 28
UEC37H-IIB/ UET37/88HA/UEC45HA.LA/ UEC52HA.LA/ S6B/
6EL30/ EL(S)32 /6EL(S)35/ 6EL38/ 6EL40/ 6EL(S)44/50A/
GGG) MAN B&W
III)SULZER
RND 68 RND 76 RD 44
JJJ) MAKITA
GSLH – 633 637 KSLH -633 637
Kkk) PIELSTICK
PC 2-5 PC 2-6
Piston Rod,Piston Rod Parts,Hydraulic Cylinder Piston Rod,Automobile Cylinder Piston Rod Parts ZhouShan HeCheng Machinery Co., LTD. , https://www.hcmarineparts.com
K(D)L, KFL-T, 6MAL-H/T/HT/DT, S165-T/ST/EN,
S185-ST/UT/ET, M200L-UN/SN/EN/M220L-UN/SN/EN / N 330
BBB) DAIHATSU DIESEL ENGINE
PS22/26/ DS18(A)/ DS(B)22/
CCC) NIIGATA DIESEL ENGINE
6L(M)25BX/6M28AFTE/BX/6M31X/EZ/EX/ 31AFTE /34AGT
DDD) AKASAKA
AH30/AH38/ AH40/D/F/ A31/34/37/41/ DM28/30/33/36/38/40(A)K/ DM46/ UEC37H-HB/ UEC 37/88H
UEC 37LA/ UEC45LA/ UEC52LA/ UEC52HA/ UEC60HA/ UEC60LS/ UEC45HA/115 ALL UET TYPE
EEE) MITSUBISHI (KOBE AND AKASAKA )
45/75C/ 45/80D/ 52/90D/ 52/105D.E/
ETC
FFF) HANSHIN
6LU(D)26/ 6LU(N)28A/ 6LU(D)32/6LU(D)35/ 6LU(S)38/ 40 / 6LU40/ 6LU46A/ 6LU50A/
S35MC/L35MCE/L50MCE/ L60MCE/ 40/54A
HHH) MITSUBISHI PURIFIER
SJ700~SJ1800/SJ 2000
Jinhua ham, a renowned specialty from Zhejiang Province, has a rich history that dates back to ancient times. The story goes that a man named Zongze from Yiwu, once part of Jinhua, presented pickled pork legs to Emperor Song Qinzong. Impressed by its vibrant red color, distinct aroma, and delicious taste, the emperor bestowed upon it the name "ham," making it a prized tribute item. Traditionally, Jinhua ham is made from the hind legs of pigs raised in the region. However, due to the near extinction of local pig breeds, modern production now mainly uses salted pig legs stored in cold rooms.
Today, several cities within the Jinhua area—such as Dongyang, Lanxi, Yiwu, Wuyi, Pujiang, and Yongkang—produce high-quality ham, all collectively known as Jinhua ham. Although Lanxi was once the leading producer, Dongyang has since taken the lead.
Jinhua ham is graded into four categories: special grade, first grade, second grade, and third grade. To assess the quality, experienced professionals use a bamboo tool called a "sign" to test different parts of the ham. Each ham is divided into three sections—upper, middle, and lower—each marked with a sign. For a special-grade ham, the claws must be curled, the ankles thin, and the leg full and leaf-like in shape. The fat thickness should not exceed 2 cm, and all three signs must emit a strong, pleasant aroma. First-grade ham requires at least two of the three signs to have a good scent, while the third may have no odor. Second-grade ham must have no smell at all, and third-grade ham can have one slightly odorous sign. Special-grade hams are marked with a red circle, first-grade with a yellow circle, and third-grade without any ring. All hams are sealed with a stamp containing traditional Chinese herbal medicine. When purchasing, it's best to choose reputable stores or supermarkets to avoid counterfeit products.
When cooking ham, there are three things to avoid:
1. Avoid using strong seasonings like spicy oil or curry. Ham has a naturally rich, fragrant flavor that can be easily overshadowed by bold spices, which can dull its unique taste.
2. Do not fry it dry. Dry frying can reduce the umami flavor and make the ham tough and unappetizing, especially since it already contains some moisture.
3. Avoid using soy sauce or other sauces. These can alter the original flavor of the ham, reducing its aroma and umami taste, while also darkening its color.
Proper preparation ensures that the true essence of Jinhua ham is preserved, allowing its natural flavors to shine through.