Pig-Slaughter Stew with Pickled Cabbage 杀猪烩菜
Pig-Slaughter Stew with Pickled Cabbage is featured among the local specialties of Heilongjiang.
Pig-Slaughter Stew with Pickled Cabbage (杀猪烩菜) is pickled cabbage stewed together with pork in one pot, which China News Service presents as classic north-east Chinese pig-slaughter food.
The Yichun record pot
On 10 September 2026, on Jirong Square (基荣广场) in Dajingshan (大箐山) county, Yichun (伊春), a Lesser Khingan (小兴安岭) mountain county, cooks lit a custom-made steel pot 4.2 metres across with a capacity of three tonnes and filled it with Cuihua (翠花) pickled cabbage and pork. The aim was a Guinness World Records title for the most servings of stewed pickled cabbage (烩酸菜) in one hour, and the target was 2,500 servings of pig-slaughter food eaten within the hour; the attempt succeeded under a Guinness adjudicator.
Where it comes from
Pickled cabbage (酸菜) also runs through the older pig-slaughter banquet tradition. The Heilongjiang Department of Culture and Tourism records the Lanling Manchu (兰棱满族) version, handed down for seven generations over nearly two hundred years, and credits its keepers with new work in pickling cabbage, making blood sausage and filling intestines with meat. Where the stew serves everything from one pot, the Lanling version sets pig-slaughter food out as a whole-pig banquet of eight hot dishes, eight cold dishes, three staple foods and one drink.
More dishes to compare
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Pig-Slaughter Stew 杀猪菜 →
The same pig-slaughter tradition: that page covers the Lanling Manchu whole-pig banquet, this one the single pot of pickled cabbage and pork.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-24. Recipes and servings vary between kitchens.