What is a pig-killing dish? It turns out that it originated in the countryside of Northeast China. In the past, every year during the Spring Festival, every family had to kill pigs to welcome the New Year. At the same time, people will invite villagers to have a big meal at home that day. Among them, a large pot of pork-killing vegetables should be cooked, in which besides pork and pigs, sauerkraut unique to Northeast China should be put. The longer this dish is stewed, the better it tastes. Nowadays, pig-killing dishes have entered the city and become a special snack. Although the sauerkraut of the pig-killing dish is a little sour, there is a kind of sauerkraut with a faint meat flavor. The meat is not very thin or fat, but five flowers and three layers. It doesn't taste thin and tasteless, and it doesn't feel fat and greasy, but it tastes moderate. Killing pig dishes is indispensable for blood sausage. What is blood sausage? As the name implies, it is intestines full of pig blood. The blood sausage in the pig-killing dish has no fishy smell, but it has another fishy smell after being stewed with sauerkraut and pork for a long time.
Killing pigs is very suitable for the cold climate in the north. Eat pig-killing rice in winter, and don't leave the table without sweating. When you have a cold, if you eat a pig-killing dish once, there will be a warm current rushing all over your body. After eating, the cold will go away.
If you can come to my hometown northeast, you must eat a pig-killing dish. I promise you'll like it.