Essential Techniques for the Peasantry

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Wrap it. If wild grasses original: 菅茅 (jianmao). Specifically refers to various types of reeds and cogon grass used for bundling. are unavailable, rice straw may also be used. Seal the bundle with thick mud, taking care that it does not crack; if it does crack, apply more mud. Suspend it outside the house in a shaded, northern exposure. Prepared this way, it will last until the seventh or eighth month and remain as fresh as recently slaughtered meat.

Take thirty catties original: 斤 (jin). In this period, a catty was approximately 220–250 grams, making this about 7kg of meat. of dog meat, six sheng original: 升 (sheng). A volume measurement; six sheng would be roughly 1.2 liters. of wheat, and six sheng of white wine. Boil these together until the liquid has come to a boil three times. Change the liquid, adding another three sheng of wheat and three sheng of white wine. Boil until the meat separates from the bone. At this point, crack thirty chicken eggs and mix them into the meat. Immediately wrap the meat and steam it in a steamer original: 甑 (zeng). An ancient earthenware or metal vessel with a perforated bottom for steaming. until the eggs are firm and dry. Press the mixture with a heavy stone overnight. When removed, it is ready to eat. This is called "Dog Slabs."

The Order of Food says: Method for Wrapped Slabs