Canton Christian College bulletin no. 27

Canton Christian College bulletin no. 27

Butchering and curing meats in ChinaThe Chinese, like most people, are lovers of pork, beef, mutton, and...
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SKU: gb-68282-ebook
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Author: Levine, Carl Oscar
Format: eBook
Language: English
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Canton Christian College bulletin no. 27

Canton Christian College bulletin no. 27

$19.99 $9.99

Canton Christian College bulletin no. 27

$19.99 $9.99
Author: Levine, Carl Oscar
Format: eBook
Language: English

Butchering and curing meats in China

The Chinese, like most people, are lovers of pork, beef, mutton, and poultry, and consume these meats, both fresh and cured, in large quantities each year. Fresh meat is practically all consumed within a few miles of the locality in which it is butchered. However large quantities of cured meats, especially cured pork and duck, are shipped long distances from the localities where they are cured. Cured hams and bacon are shipped from Kuling north to Peking, and south to Canton. Yunnan exports to Canton and other parts of China, to the Philippine Islands and other countries to the south, a considerable quantity of home cured ham, which is quite popular with the Chinese in those regions. On the other hand, a good deal of cured ham and bacon is imported, chiefly from Australia and England, to the various ports of China and finds its way inland. For a number of years Canton Christian College has been studying the butchering and curing problems as they exist in southern China, particularly in the region of Canton. Meats of various kinds have been butchered and cured by the College. Both the foreign and Chinese methods of handling the meat have been practiced and studied. In this work special attention has been given to the butchering and curing of pork. ......Buy Now (To Read More)

Product details

Ebook Number: 68282
Author: Levine, Carl Oscar
Release Date: Jun 10, 2022
Format: eBook
Language: English
Publisher: Canton Christian College
Publication Date: 1921
Publisher Country: China

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