宰杀禽畜和进行烹调是饮食文化习俗的两个重要组成部份,也可说是人们进食前的两道必经工序。对我国兄弟民族当今所普遍采用的杀牲和烹饪方式,读者可能并不陌生。然而,对他们在五十年代以前尚保存的一些原始杀牲和原始烹饪形式则就不一定熟悉了。而要全面地认识今天中华民族丰富多彩的饮食文化,那么,了解他早期的原始形式是必不可少的。当然,饮食文化习俗所包括的内容盛多,本文仅就我国少数民族的原始杀牲和原始烹调作一些介绍。 The killing of livestock and the cooking are two important components of dietary culture and customs. They can also be said to be two essential processes before people eat. Readers may not be unfamiliar with the killing and cooking methods commonly used today by our fraternal peoples. However, some of the original killings and raw cooking forms that they preserved before the 1950s are not necessarily familiar. To comprehensively understand the rich and varied food culture of the Chinese nation today, understanding his early primitive form is essential. Of course, the contents of food culture and customs are numerous. This article only introduces some of the primitive killing and primitive cooking of ethnic minorities in our country.