Originating in northeast China, “shazhucai,” meaning “pig slaughter dish,” is a hearty stew served piping hot. This iconic dish is a medley of ingredients that utilize almost every part of the pig, such as pork bones, shredded pork and sausages, which are cooked with pickled cabbage, vermicelli and tofu, and garnished with fresh cilantro.
Typically enjoyed during the communal act of slaughtering a pig ahead of Chinese New Year, this dish brings entire families together in celebration. For people from provinces like Heilongjiang, Jilin and Liaoning, “shazhucai” is more than a meal; it is a cherished tradition that symbolizes hospitality, abundance and reunion.