Common classification of sour soup

Sour soup is mainly divided into white acid and red acid, in which white acid is divided into rice white acid and flour white acid; Red acids are mainly divided into pilocarpic acid, red oleic acid, Chili sauce acid, shrimp acid and smelly acid.

Various classifications of sour soup:

According to the quality and clarity of the soup, there are: high acid soup, upper acid soup, second acid soup, clear acid soup, concentrated acid soup and so on.

According to the taste of soup, there are salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup and so on.

According to the raw materials of soup, there are: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, hairy horn sour soup, vegetable sour soup and so on.

According to ethnic groups, there are Miao sour soup, Dong sour soup, Shui sour soup and Buyi sour soup. Miao sour soup is the most famous, and its distinctive place is its rich sour taste. Miao compatriots live in the mountains, and the mountains are high and the roads are far. Sour soup is made of mountain spring water and fragrant glutinous rice grown by ourselves. It tastes unique, sour and delicious. It is difficult to find the taste of sour soup in China cooking.

Rice-made white sour soup, flour-made white sour soup, hairy horn sour soup and red oil sour soup are all suitable for making in hotels and have been widely used in the catering industry. Hot sauce sour soup, shrimp sour soup and smelly sour soup are unique practices of ethnic minorities, with strong local flavor and low application rate in hotels.