The Origin and Legend of Killing Year Pig

The origin and legend of killing pigs are as follows:

Killing pigs is a traditional custom of the Han nationality. Families who usually kill pigs can't finish eating for a while, and usually sell them for money. Only the Chinese New Year (Spring Festival) is an exception. In the twelfth lunar month, most people will kill pigs to prepare jiaozi's meat and Chinese New Year's cooking, which is called "Kill the Year Pig".

In Zigong, near the end of the year, rural pig farmers also began to kill pigs. As soon as we enter the twelfth lunar month, every household will kill pigs one after another. However, in order to gain weight, they usually wait until the last days of the twelfth lunar month, because they can eat fresh pork during the Spring Festival. There are rules for killing pigs.

Customs introduction:

Killing pigs is a big event for farmers in Northeast China, because the average family only has one or two times a year, which is almost equivalent to a holiday. In every village, there are people who are good at killing pigs. They "operate knives", which are clean and do not waste (waste) useful things, and keep the pig's meat, head, hooves, water (internal organs), blood, bones and other parts in order.

Ask these "tricks" to kill pigs to give them some rewards. Usually, some heads, hooves and water will be given as rewards, and the pig slayer will not refuse, because this is the practice. On the day of killing pigs, the host family will invite close relatives and friends to get together and have a big banquet, which is not only to connect feelings, but also to celebrate.