It's a kind of stew where all the parts of the pig's body are made into a dish.

Pig-killing dishes were originally a kind of stew eaten in the rural areas of Northeast China every year near the end of the year when the New Year pig was killed. In many places in the northeast of the opening year-round killing pig dishes, forming a major feature of the Northeast diet. The authentic "pig killing dishes" is a general term for a series of dishes combined with a variety of dishes.

"Kill the pig dishes" in maintaining the original flavor at the same time, the method has been improved, rich in flavor, almost all parts of the pig body into a dish. Pork bone, head meat, hand-torn meat, pork, pork blood sausage, pickled cabbage and white meat, as well as lantern hanging (a full set of pig jowl).

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Pig-killing cuisine is a peasant dish from the rural areas of Northeast China. In the poorer days of the past, people could only eat this kind of food when they killed the New Year's Eve pig, which is why it is figuratively referred to as "pig-killing cuisine" by Northeasterners.

In the rural areas of Northeast China in the past, almost every family would raise a few pigs, and at least one. These pigs would never be killed for food, but only near the end of the year or when there was a need for a big banquet, would the pigs be killed for food. On the day of the pig's death, friends and relatives, and even daughters and sons-in-law who have married outside the village, are all invited to eat the pig's death.

When the pig is killed, the blood is caught in a basin and made into blood tofu. The blood tofu is chopped into large pieces, boiled in a pot, and then cut into large slices. Then the slices of pig's blood are put into the pot and sauerkraut is added while cooking, which is the original pig-killing dish.

Then, it evolved into a stewed pork with sauerkraut, in which a large pot of sauerkraut is cut up, and then a few pieces of good three-layer pork are selected and put into the pot to be stewed together with the sauerkraut. After stewing, the pork is cut into long, wide slices and served with sauerkraut. Sometimes blood sausage or steamed pig's blood is added to the stew.