Pork-killing vegetables were originally a kind of stew eaten in northeastern rural areas when pigs were slaughtered near the end of each year. Pig-killing dishes are served all year round in many places in the Northeast, forming a major feature of Northeast cuisine. In the past, people didn't have the conditions to pay attention to the ingredients and seasonings. They just chopped the freshly killed pig's blood into large pieces, cooked it, cut it into large pieces and put it in a pot. Then, while cooking, they put sauerkraut inside, and added water and seasonings to make it.