The pig-killing dish was originally a kind of stew that was eaten in the northeastern rural areas when it was close to the annual killing of pigs. It is also a folk representative dish of hazelnuts, which is popular in Heilongjiang, Jilin and Liaoning in Northeast China. While maintaining the original flavor, the “killing pig dish” has been improved in its production method and rich in flavor, and almost all parts of the pig have been made into vegetables. Pork bone, head meat, shredded meat, pork belly, pig blood sausage, sauerkraut white meat and "lantern hanging (full set of pigs)". It is conceivable that in the cold weather and the depression of everything, the killing of pigs and vegetables is full of fragrance, and friends and family are sitting around on the enthusiasm. While the family often eats and kills pigs, eats large pieces of meat, drinks in large bowls, that The strong nostalgia will make you feel the hospitality and enthusiasm of the northerners.