Butchering and curing meats in China

"Butchering and Curing Meats in China" by Carl Oscar Levine is an informative manual from the early 1900s, offering a detailed look into the art of butchering and preserving meats in China. It investigates the ways different meats like pork, beef, lamb, and poultry are handled, blending both Chinese and foreign approaches. The book explains how to pick animals for slaughter, proper bleeding and preparation methods, and different ways to cure meats. It shares unique insights into the animals raised in China and gives practical advice on butchering, complete with recipes for making cured and processed meats. By looking at both American and Chinese meat curing approaches, it aims to give agriculture students and other readers a full understanding of how to preserve meats well.