In China, it’s widely accepted that there are "Eight Cuisines" that best represent the regional variety of the country’s many culinary schools. Curiously, Dongbei cuisine, or food from the northeast, doesn’t even get a mention. Strange, since this historically rich region was home to the Manchus who founded the Qing empire, China's last imperial dynasty. Naturally, Dongbei food reflects its environment, and its people: lots of meaty, hearty dishes – fuel for warriors braving the harsh elements. Perhaps the heartiest of them all is "Shazhucai," literally "Pig Slaughter Dish.”
As you might have guessed, Shazhucai is definitely not kosher. After slaughtering the pig, everything – from its ears to its trotters – is served up; nothing goes to waste. The feast is usually held to celebrate the end of a lunar year and usher in a new, hopefully even more prosperous one. In the rural parts of northeast China, it’s an inviolable tradition that sees families, close friends and important guests get together to share the fruits of a year’s labor.
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