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In Yunnan Province, especially in the middle of Yunnan and northwest Yunnan, chunk meat is popular in traditionally ethnic diet for Yi people, which is boiled by cutting the meat into chunks. As the practice, the most authentic recipe for pork, beef and mutton is to boil by chunks. Usually some sauerkraut (pickled Chinese cabbages) is put together with the meat. After boiling, it can be served as a dish of sauerkraut soup. It is as simple as convenient in cooking, and suitable for all ages no matter how many people are there in the banquet, which contributes to the popularities up to now.
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