No.89 The Butcher's Feast 杀猪菜

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本期文本

杀猪菜，中文亦称“庖猪汤”，是一种乡土风味宴席，核心食材为一头现宰的生猪。

The Butcher's Feast, known in Chinese as Paozhutang, is a country-style banquet built around a freshly killed pig.

这场宴席既是庆贺丰收、迎接新年的仪式，也是乡里乡亲联络情谊的聚会，堪称中国年节里最具烟火气的地道佳肴。

It's a celebration of the harvest, a welcome to the new year and a gathering of village friendship，arguably the most authentic dish of Chinese New Year.

不同地区的杀猪菜，有着各自独特的风味。

Different regions have their own versions.

在东北，宴席的主角是一碗热气腾腾的炖菜，食材搭配酸菜、带皮肥肉与鲜猪血肠。

In the Northeast, it's a hearty stew made with pickled cabbage, fatty pork with its skin, and fresh blood sausage.

在南方，重头戏则是一锅用猪肠、猪肝和猪血豆腐慢炖而成的浓汤。

In the South, the star is a rich soup simmered with intestines, liver, and blood curd.

究其本质，这绝非一顿普通的饭菜，而是一场承载着文化意义的仪式。它以分享丰收的馈赠为内核，是一场温暖人心、增进情谊的盛会。

At its heart, this isn't just a meal, it's a cultural ritual, a warm ceremony all about sharing the bounty and strengthening bonds.