Butchering and Curing Meats in China

A practical guide written in the early 20th century. This scientific publication details the methods of butchering and preserving various types of meats in China, covering both local and foreign techniques. It focuses on the consumption and processing of meats such as pork, beef, mutton, and poultry, reflecting cultural practices related to meat preparation in a specific regional context. The book serves as an educational resource, outlining processes like the selection of animals for slaughter, techniques for bleeding and dressing, and methods for curing meats. Levine provides insights into the characteristics of different species raised in China and discusses practical applications of butchering, including numerous recipes for cured and processed meats. By addressing both American and Chinese methods of meat curing, the guide offers a comprehensive overview designed to aid agricultural students and the general public in understanding and implementing successful meat preservation practices.