In fact, the ingredients of our Liaoning pig-killing dishes are basically the same, but there are differences in eating methods. I think the most authentic pig-killing dishes are the same everywhere, depending on personal taste.
When I was a child, I was most looking forward to the arrival of the Spring Festival, because the big fat pigs at home were usually killed in the early years, and eating pig-killing dishes was the most delicious only at the first 1 meal, because I would change the pork into pieces at home, cook it in a big pot, and then stew sauerkraut with the remaining broth.
This sauerkraut tastes good even without meat. This is authentic broth. The pigs in rural areas are all fed with grain, and the smell of pork is particularly rich. Then, cut a large plate with pig fat and lean meat and put it directly on the pickled noodles. Then tear a few ribs by hand and throw the meat in sauerkraut.
Blood sausage can't be placed directly in sauerkraut, which will affect the taste of sauerkraut. Instead, cut a plate and dip it directly in garlic sauce when eating. It makes my mouth water to think about this pot of killing pigs.
And the method of making blood sausage is different. In Liaoning province, the blood sausage is directly poured into the pig's large intestine with seasoning, while in Jilin and Heilongjiang, some starch or other ingredients are put into the pig's blood, which tastes like ham sausage. Moreover, the blood sausage on our side is full of pig blood, which has a stronger taste.