The main ingredients of the two are different, the former is based on the meat of pig parts, plus vegetables. The latter is to pig bones as the main material, plus auxiliary materials and become. In addition, the two practices are not the same, so the difference is great:

Northeastern people feel that the northeast can eat pig food is a very happy and enjoyable thing, at the end of the year when the countryside to kill the pig, friends and relatives are gathered together, with the countryside unique large iron pot the whole pot of pig food, and then a little loose white that is called a beautiful ah. Careful observation, the practice of Northeast China's pig killing dishes are mainly divided into the following steps to complete:

First: pork cooked in small quantities of water (the Northeast dialect, that is, the pork in the pot boiled with water)

Second: the pot put aside a little meat oil (lard) and then put aside a little bit of water, to the sauerkraut cooked

Third: cooked pork in small quantities of water into slices and then put aside in a pot

Fourth: the whole point of the blood intestine or The noodle intestines put in a stir and

Basically, these four steps, the Northeast kill pig dishes even good

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Inner Mongolians are mainly Hubao and Eu region of the pork and sauerkraut practice and the Northeast is different

First of all: the pot of lard hot and put the condiments to deep-frying the flavor

Secondly, while the pot of oil is hot and the smell is strong, the pork and sauerkraut will be cooked in the pot of oil. When the oil is hot and the aroma is strong, the pork and potatoes will be put into the pot to cook and fry

Third: the sauerkraut will be put into the pot, add a little bit of water and then cover the pot

Fourth: the pot of water is almost dry when the pot is boiling, stirring with a spatula

this is the basic practice of Bamian braised vegetables

Northeastern pig-killing dishes and Bamian braised vegetables are also the characteristics of the northern home cooking, the same pork and sauerkraut, but the way to do it, the same way to do it is the same way. Pork and sauerkraut, but the practice and taste is completely different, not familiar with the people may not feel the mystery here, in fact, the main difference between the two lies in the water and oil

Northeastern killing pig dishes made out of soup can be seen a lot of oil, if there is no blood sausage embellishment, the whole dish is whitish, and Inner Mongolia's Bameng braised vegetables after the completion of the dish is not lean meat if the dish is a golden yellow color, and the dish is almost no soup. Almost no soup, because there are potatoes the whole dish is sticky, in fact, it is not difficult to see the difference between the two from the way of serving, the Northeast kill pig dish is usually served in a small pot or basin, while the Bameng chowder is served in a plate or bowl.

The same dish, different regions with different practices different tastes and different evaluations, in the northeast, if you have not eaten the rural pig dishes, do not go out and say you are northeastern people; if you are Inner Mongolian people, dare to say that the northeast of the pig dishes are better than the Bameng chowder, you must be the northeastern part of Inner Mongolia, such as Chifeng, Tongliao, Ulanhot, Xilinguole this area of the people, the west and central regions of Inner Mongolia People are basically keen on Bameng braised dishes.