What is the origin of killing pig dishes in Northeast China?

Northeast pig-killing dish is a farm dish in rural areas of Northeast China. In poor times, people can only eat this dish when they kill pigs, so it is called "pig-killing dish" by the people in Northeast China.

In the past, in the rural areas of Northeast China, almost every family kept several pigs, at least one pig. These pigs are absolutely unwilling to kill and eat at ordinary times, and they will only kill and eat when they are near the end of the year or when they need to have a big banquet. On the day of killing pigs, relatives and friends, even daughters and sons-in-law married to other villages, were invited to eat this pig-killing dish.

When killing pigs, put pig blood in a basin to make blood tofu. People cut blood tofu into large pieces, cook it in a pot and then cut it into large pieces. Then put the pork blood slices into the pot and add sauerkraut while cooking. This is the original killing pig dish.

Later, the pig-killing dish evolved into stewed pork belly with sauerkraut. First cut a pot full of sauerkraut, and then pick a few good three-layer pork belly and put it in the pot to stew with sauerkraut. Braised pork belly is cut into long and wide pieces and served with sauerkraut. Sometimes add blood sausage or steamed pig blood to stew together.