People in many regions in China cook pork with vegetables, but the most famous pork-vegetable dish is in Northeast China.

The dish is derived from the traditional customs of the Manchus. The kernel of the dish is the local featured sauerkraut in Northeast China.

In addition, there are the by-products of the pork-vegetable dish -- pigs' blood and intestines, which are also indispensable ingredients in the dish.

Chefs stew the pork belly and sauerkraut with secret sauce for more than 3 hours, and add pork heart to increase the mellowness of the meat. Finally, fresh blood sausage is added when it is out of the pot.

The fat and thin pork is extremely fragrant and the sauerkraut alleviates the greasiness. The blood sausage adds a deliciousness and mellowness to the pig stew. It is matched with small oil cakes made of high-gluten flour that are crispy outside but soft inside.