"Meat Processing and Preservation in China" - a book written by Carl Oscar Levin, is an important source of knowledge about the traditional methods of processing and preserving meat in Chinese culture. The author examines in detail the techniques of cutting meat and its long-term storage, which reflect the unique culinary traditions of the Chinese people. The book includes information on spices, roasting and preserving methods, giving the reader a broad overview of these ancient cooking methods. Thanks to this book, readers will have the opportunity to learn more about the complex process of processing meat in Chinese cuisine, which will expand their knowledge not only about gastronomy, but also about the culture and traditions of this amazing country.