Pig-Slaughter Stew 杀猪菜
Pig-Slaughter Stew is featured among the local specialties of Heilongjiang.
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Pig-Slaughter Stew (杀猪菜), literally pig-killing dish, is the north-east Chinese pot of pork cooked with pickled cabbage; in Heilongjiang it also takes the form of a Manchu (满族) whole-pig banquet from Lanling (兰棱).
The Lanling Manchu banquet
The Heilongjiang Department of Culture and Tourism lists Lanling Manchu Pig-Slaughter Dishes (兰棱满族杀猪菜) among the province's traditional folk foods. The Xu (许) family has handed it down through seven generations over nearly two hundred years, and each generation has added to it, with new work in pickling cabbage, making blood sausage and filling intestines with meat.
It is a whole-pig banquet cooked mainly by steaming, boiling, simmering in a covered pot with little water (烀) and stewing, and it has settled into a fixed form: eight hot dishes, eight cold dishes, three staple foods and one drink. The menu mixes traditional dishes with ones the family devised itself.
A pot for a crowd
In September 2026 Dajingshan (大箐山) county in Yichun (伊春) served Pig-Slaughter Stew as a public tasting to set a Guinness World Records title for the most servings of stewed pickled cabbage (烩酸菜) in one hour. Cuihua (翠花) pickled cabbage and pork were cooked in a custom-made steel pot 4.2 metres across that holds three tonnes, and 2,500 servings were eaten within the hour. China News Service reported the record as confirmed, at an event billed as intangible heritage on the tongue (舌尖上的非遗) and presented as a tasting of classic north-east Pig-Slaughter Stew.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-24. Recipes and servings vary between kitchens.