Butchering and Curing Meats in China

Butchering and Curing Meats in China, written by Carl Oscar Levine and first published in 1921, is a practical guide that details the methods of butchering and preserving various meats in China. It covers both local and foreign techniques, focusing on pork, beef, mutton, and poultry, and reflects cultural practices related to meat preparation. The book serves as an educational resource for agricultural students and the general public, outlining processes such as animal selection, bleeding, dressing, and curing methods, while also providing insights into the characteristics of different species raised in China. Levine's work is notable for its comparative approach to American and Chinese meat curing practices.