Every winter, in the rural areas of Bameng, you can often hear the harsh howling of pigs when they are slaughtered and the noisy noise at banquets. People and friends living in Bameng will first think of the mouth-watering authentic pig-killing dish in Bameng, also known as pork stewed sauerkraut, which was originally a stew held at the end of the year when pigs were killed in rural areas of Bameng. The main ingredients are fresh fat pigs, pickled sauerkraut pickled by Bameng, yam and so on. Sauerkraut absorbs the fat of pork.

The method of killing pig dishes: slaughter pig, unhair, scrape skin, clean, gut, cut off pig head (neck), cut the head meat to a thickness of about 1.5~2 cm, stir-fry in a pot until the oil and water in the meat are exhausted, and then add a proper amount of spices such as pepper, aniseed, cinnamon, salt and onion.

Tip: authentic pig-killing dishes must now require killing pigs. Pork left for a long time tastes different from pork killed now. Therefore, it is best to go to the countryside to eat pork stewed with sauerkraut in Bameng in winter. Although there are many restaurants stewed with pork and sauerkraut in He Lin, they are not authentic enough, because their pork is not fresh and the taste is not as good as that in rural areas.