This Chinese New Year, a famous Shandong dish suddenly went viral online. Netizens were shocked by the appearance of a large cabbage head that almost flipped the lid of the pot.

This is Su Guo, a signature dish from Boshan district, Zibo city, Shandong province. It is an essential winter delicacy on local dinner tables, often referred to as "the northern version of Fo Tiao Qiang (Buddha Jumps over the Wall)".

The preparation of Su Guo is diverse. In addition to staple ingredients like seaweed, Chinese cabbage, tofu, mackerel, lotus root, and pig's trotters, you can add other ingredients based on personal taste.

The key is to layer the ingredients tightly, pressing them down so much that the lid can barely close.

Finally, you can insert Chinese cabbage stalks along the pot's edge, letting them stick out above the rim. Add a generous amount of soy sauce and vinegar, then cover the pot and simmer until everything becomes tender and flavorful.

For many people from Boshan, the taste of Su Guo is inseparable from the Chinese New Year celebration.

During Spring Festival, families gather around the table with the steaming pot of Su Guo placed in the center. Su Guo is not just a traditional dish – it's a symbol of family reunion during Chinese New Year. 

Processes to make Su Guo. [Photo/WeChat account: Chinadaily_Mobile]