Butchering and curing meats in China

This work explores the methods of butchering and curing meats in China, detailing both local and foreign practices. It covers various food animals, including hogs, cattle, water buffalo, sheep, and poultry, and discusses the selection criteria for slaughter, such as health, condition, and age. The text provides practical guidance on the butchering process, including tools and techniques for bleeding, dressing, and cooling carcasses. Additionally, it examines curing methods, offering recipes for various cured meats and sausages, while addressing the challenges posed by the local climate. The aim is to serve both the general public and students in agricultural courses.