No. Pork stew with sauerkraut is not the same as butchered vegetables. Pig-killing vegetables were originally a kind of stew eaten in Northeastern rural areas when New Year pigs were slaughtered near the end of each year. Boil the whole freshly killed pig's blood neck, pig's heart, pig's liver, pig's large intestine, etc. into slices, and stew them together with sauerkraut and blood sausage. Over time, the main ingredients and methods have evolved, but the basic characteristics have remained. Pork stewed with pickled cabbage is a folk dish in Bayannur League, Inner Mongolia. It is a unique flavor of Bayannur area. During the stew process, it requires using large pieces of pork and pickled cabbage as the main raw materials, adding seasonings and cooking it over slow fire for a long time. This kind of dish requires meat and sauerkraut to be sandwiched in large pieces when eating. Its taste is sour and slightly sweet, the meat is tender, fat but not greasy; the sauerkraut is crisp and refreshing, has an aromatic smell, and tastes fragrant. . Although the two are similar in some aspects, they are not the same concept.