By the end of the Qing Dynasty and the beginning of the Republic of China, the wishing meat gradually turned into a popular, simple and highly-received "stewed white meat and blood sausage with sauerkraut". After killing pigs with wishing meat, it gradually evolved into a delicious dish in Northeast China.
Pig-killing dish was originally a stew eaten in rural areas of Northeast China when pigs were killed at the end of each year. In many places in Northeast China, pig-killing dishes are set up all year round, which has formed a major feature of the Northeast diet. Authentic "killing pigs" is the general name of a series of dishes composed of a variety of dishes.