The puffed pig skin is cut into small cubes and used in soups. It has a spongy appearance with very little taste.
The skin on the hams, shoulders, and sides will puff the best, while the skin on the back, legs, and belly will not puff well on roasting in the hot gravel, but can be puffed by roasting in peanut oil.
On account of dampness and cloudy weather which interfere with proper drying, puffed pig skin is best made during the dry, sunny winter months. The product is on sale, however, throughout the year, as it keeps well if hung in a fairly dry, airy place. It is commonly seen hanging in the front of meat shops in Canton.
[1] For further details on smoking, see sections 55 to 61.
[2] Note: 1 mace = 1⁄100 ounce; 16 ounces = 1 catty.
AGRICULTURAL PUBLICATIONS
OF THE
CANTON CHRISTIAN COLLEGE
The following agricultural bulletins and publications may be obtained at the price indicated from College Bookstore, Canton Christian College, Cantor, China.
Bulletin No. 5. Groff, G. W., Agricultural Reciprocity between America and China. Illustrated. 40 pp. $0.20.
Bulletin No. 12. Groff, G. W., The Papaya for South China. Illustrated. 8 illustrations, 7 pp. $0.10.
Chinese edition under title 木瓜. 8 pp. $0.10.