Pig-killing dish was originally a kind of stew eaten in rural areas of Northeast China every year when it was close to the end of the year to kill pigs. In many places in Northeast China, pig-killing dishes are set up all the year round, forming a major feature of the Northeast diet. Authentic "killing pig dishes" is the general name of a series of dishes composed of a variety of dishes.

While maintaining the original flavor, the preparation method of "killing pig dishes" has been improved, with rich taste, and almost all parts of pigs have been made into dishes. Pork bones, head meat, shredded meat, pork belly, pig blood sausage, white meat with sauerkraut and "lantern hanging (full set of pigs in the water)"

Extended data

Characteristics of dishes-

The truly exquisite restaurants all choose the "stupid pig" which is formed by keeping grain and pig grass in captivity in rural areas. This kind of pig has the purest natural meat flavor.

1, white meat with garlic paste:

Large pieces of pork are cooked, cut into large pieces, and eaten with salt noodles or garlic sauce to relieve boredom and increase flavor, which is the most original and delicious.

2, garlic heart meat:

It's the meat between the pig's heart and liver, which has a strong taste and should also be dipped in garlic sauce.

3, firewood and flesh are also torn apart:

It's pure lean meat from a big bone. To say "tear down" means that large pieces of lean meat should be torn apart by hand; I say "firewood" because the shredded pork looks good after it is cooked. The dip is made of soy sauce, vinegar, Chili oil, garlic paste, mustard, fermented bean curd, sesame sauce and so on.