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What is Sha Zhu Cai?
A generous northeastern pork-and-sour-cabbage feast traditionally connected with winter pig slaughter.
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Flavor profile
Rich · Sour · Savory
A generous northeastern pork-and-sour-cabbage feast traditionally connected with winter pig slaughter.
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Key ingredients
Fresh pork cuts, offal, blood sausage, fermented napa cabbage, broth, garlic and seasonings.
This is a food guide, not a recipe. Ingredients and preparation vary between cooks, shops and cities.
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How it is usually made
Pork, bones and sour cabbage are simmered together; offal may be prepared separately, and sliced blood sausage is commonly warmed gently in the broth before serving.
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Origin and food culture
Shazhucai grew from rural winter pig-slaughter gatherings in Northeast China and is strongly connected with Manchu and broader northeastern food customs.
It is better understood as a feast or group of dishes than one rigid recipe. Fresh pork, bones, offal, blood sausage and fermented napa cabbage are common components.