官方藏书 / Cooking_and_Drinking / Butchering and curing meats in China

Butchering and curing meats in China

Carl Oscar Levine · Cooking_and_Drinking · 16 章

目录

CONTENTS Preface Introduction § 5. Poultry § 10. Age and Size for Killing Preparation of the Animals for Slaughter § 24. Feet § 29. Treatment of Hides § 32. Gutting § 33. Bleeding and Picking Keeping Meat Fresh § 36. Curing Agents Wet and Dry Cures Compared § 61. Recipe for Yellow Wash § 85. Puffed Pig Skin (Chue P’ei 豬皮)THE FULL PROJECT GUTENBERG™ LICENSE