Butchering and Curing Meats in China

Butchering and Curing Meats in China

Explore the time-honored traditions of "Butchering and curing meats in China" through this meticulously prepared print edition. Authored by Carl Oscar Levine, this book delves into the practices of slaughtering and food preparation techniques specific to China. Discover the intricacies of butchering, curing, and preserving meats, offering a glimpse into the food industry and agricultural practices of the region. This volume presents a detailed look at animal husbandry and the methods employed in Chinese slaughter-houses. A valuable resource for those interested in regional and cultural Asian cooking, and the historical aspects of food production, this book preserves a wealth of knowledge on traditional meat processing. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.