几年前,曾在《西南少数民族风俗志》(《思线战线》编辑部编写,下称《风俗志》)中见到有关羌族“饮食”的这样一段文字:”羌民不喜食新鲜猪肉,猪勒死后多将肉割成小块,连皮带毛吊在屋梁上熏干制成‘猪膘’,以放的时间越长,色越黄为佳”。初见时甚为敏感,事后也就过眼云 A few years ago, I read a passage on “diet” of the Qiang nationality written by the editorial department of “Ideological and Political Frontier” (hereinafter referred to as “Custom of Ethnography”): "The Qiang people do not like freshness Pork, pig strangulation more meat will be cut into small pieces, even the belt hair hanging in the beam made of smoke-dried pigs’, in order to put the longer, the color yellow is better. Very sensitive when first seen, after a glance