Sour Soup Guizhou

Everywhere I go, I eat local specialties.

I went to Guizhou many times. After I checked in at the hotel, I asked the hotel service staff, "What do the locals like best?" What locals like best is the local special food, which is actually the food culture. In my impression, the sour soup series is recommended to me the most, such as beef with sour soup in Tongren, fish with sour soup in Zhenyuan ancient town, and hot pot with sour soup in Zheng 'an.

Last time I went to Zhaoxing Dongzhai, I stayed in Javey Boutique Hotel. The owner of the hotel recommended me the special beef brisket and fish in sour soup. I heard from a friend in Guizhou that the flatulence of cattle is actually something undigested in the belly of cattle. I don't accept flatulence from cows when I think of some nausea, but I accept fish in sour soup. 10 minutes, sour soup fish on the table. Fish is a river ball with moderate acidity and good taste.

Ask the chef, how is sour soup made? He said that the production of sour soup is very particular, with rice soup naturally fermented as the soup base, accompanied by litsea cubeba, pickled tomato sauce, rotten pepper and other ingredients.

I once asked my friends in Guizhou why you Guizhou people like sour soup.

He said that the older generation said that Guizhou used to be poor, the traffic was inconvenient (the land was five or three feet flat) and salt was difficult to transport, so salt became a scarce commodity in Guizhou and the poor could not afford it. People will have no taste if they don't eat salt for a long time. In the long run, people will have no strength to work. Ancestors made up for the lack of salt by stimulating appetite with sour soup through practice. Over time, eating acid has become a habit of Guizhou people, and there is a saying that "three days without eating acid, walking and fighting". Pickled sauerkraut is available in every family, and the tongue of food produces saliva to stimulate appetite and digestion.

From eating sauerkraut, it gradually developed into a characteristic sour soup. Sour soup has the effects of refreshing, sterilizing, removing greasy, invigorating spleen and preventing calculus.

Miao and Dong people all over Guizhou like sour taste. Dong family banquet, bowls of hot and sour fish, and "Dong Village Hot and Sour Fish Banquet" composed of ten major dishes are rare in the world. The main reason is that the climate in Guizhou is humid and smoky, and diseases such as diarrhea and dysentery are prevalent. Being fond of acid and spicy can not only increase appetite, but also help digestion and diarrhea, eliminate dampness and relieve pain. Because of this, in the course of the development and evolution of Guizhou cuisine, many famous dishes featuring acid have been formed, such as "Kaili Sour Soup Fish", "Dushan Hydrochloric Acid", home-cooked "Bean Rice with Sauerkraut" and "Sauté ed Bacon with Sauerkraut".

This is probably also called Party B's soil and water conservation.

I searched online "Why do people in Guizhou like sour soup?" Many answers are similar to those of friends in Guizhou. From the perspective of Chinese medicine, sour food has astringent effect, which can help people who are sweaty and weak to stop sweating and recover their physical strength. Therefore, in the summer when you sweat a lot, nothing can supplement your body better than sour soup.

Sour soup has become a characteristic symbol of Guizhou. Nowadays, sour soup series is popular not only in Guizhou, but also in Chongqing. Our beef sour soup business in Qijiang Century Flower City is booming and delicious! .