There are many delicious dishes in Northeast China, such as pot-stewed, chicken-stewed mushrooms, pot-stewed meat, etc. Everyone is familiar with them, but the most representative dish that should be tasted most definitely belongs to pig-killed dishes. There is no clear definition of pig-killing dish. Simply put, pig-killing dish is not a specific dish. The meaning of the name of pig-killing dish is what we call the pork encyclopedia, and a dish can be produced in every position. Now the pig-killing dish in a narrow sense has evolved into stewed pork belly with sauerkraut. First, a large pot of sauerkraut is prepared and shredded, and then several pieces of good three-layer pork belly are selected and put into the pot to stew with sauerkraut. The stewed pork belly is cut into long and wide pieces, served on the table with sauerkraut, and sometimes stewed with blood sausage. Pork follows the unique flavor of sauerkraut, which is complemented by the smell of pork. All the ingredients in the pot are delicious. In the northeast, I ate a steaming pot of food with my family, and it was delicious!