North-eastern Dishes - Tiger Salad and Pork Stew 东北老虎菜与杀猪菜

老虎菜之所以得此名，是因为此菜用尖椒、香菜等凉拌而成，辛辣生猛，如老虎一般，无法抵挡。不过，这辣也辣得过瘾，所以，老虎菜在全国各地都非常受欢迎。
Tiger Salad is given this name, because it is a salad that is made with chili pepper and coriander, so it is as spicy and fierce as a tiger. This spicy dish appeals to many, and is very popular all over the country.
老虎菜的具体做法是：将香菜一把，洗净。葱一根，从中间剖开，切段。花生米炸熟，晾凉，备用。切成细丝，不喜欢辣的人就少放些。以上几样东西加麻油、盐、味精拌匀即成。简单美味，是很好的一道开胃菜，下酒也不错。
The recipe for making Tiger Salad is: clean a bunch of coriander; cut a green onion from the middle and cut it into sections. Fry peanuts well and let them cool for later use. Cut the chili peppers into slices. Those who do not like spicy flavor can put in less chili pepper. Add sesame oil, salt and MSG into the previously prepared ingredients and mix them well. Then serve the dish. Simple but delicious, it is a good appetizer, and a dish that accompanies drinking.

杀猪菜，原本是东北农村每年接近年关杀年猪时所吃的一种炖菜。过去，人们没有条件讲究什么配料、调料，只是把刚杀好的猪肉斩成大块放进锅里，加入水，放上盐，然后边煮边往里面切酸菜，等到肉烂菜熟后，再把灌好的血肠倒进锅内煮熟。上菜时，一盘肉，一盘酸菜，一盘血肠，也有的是把三者合一。
Pork Stew was originally a stewed dish eaten in the northeast rural areas at the end of the lunar year when pigs were killed for the coming new year. In the past, people did not have the luxury of using specific ingredients and spices. They just cut the pork from a freshly killed pig and put the pork into a stew pan. Then they added water and salt and cut pickles into the pan while the pork was cooked. After the pork became tender and the pickles were cooked thoroughly, they poured the processed blood sausage into the pan to cook thoroughly. When serving the dish, there was a plate of pork, a plate of pickles and a plate of blood sausage. Sometimes, the three would be put into one plate.