Sour soup yo, sour yo, sour yo come to listen to the sister singing, sour yo yo please drink sour soup... This is a well-known song of the Miao family in Qiandongnan, Guizhou, singing acid into the song, which shows that the guizhou people's love for "acid" is extraordinary.
People have always had their first impression of the sour taste in their diets, but in Guizhou, the origin of acid has another origin. Our attempts to find answers from the wisdom of our ancestors and to learn to reconcile with nature are the greatest revelations given to us.
Guizhou is surrounded by mountains on all sides, and since ancient times, Qianzhou has rarely had three feet of flat land. Guizhou is hindered by the trade of salt in the steep mountains, and the people of Guizhou learn to obtain plant acids that can replace the existence of salt from plant fermentation, such as fat gu salt vegetables and Kaili red and white acid soup are typical of plant acid fermentation.
Guizhou people are not spicy, no acid, no stick, spicy and sour taste has been deeply integrated into our daily life diet. The protagonist to be introduced to you today is a classic dish derived from the red sour soup obtained from the fermentation of wild tomatoes as the main base, kaili sour soup fish.
Sour soup, most famous for the red sour soup in Kaili, Qiandongnan Prefecture, Guizhou. The acidity is several times that of ordinary tomatoes, wild small tomatoes are gifts from nature to the taste of Guizhou, salted for pickling and fermentation, and the resulting soup base is sour and mellow, appetizing and refreshing, and is the background color of a sour soup fish flavor.
In addition to the smudge of the red and sour soup, the authentic soup base also has a delicious blessing of white acid soup, bad pepper and other sours, among which the unique aroma of wood ginger seeds becomes the finishing touch of this dish. The wood ginger is fragrant and put into the sour soup fish to remove the fishy and flavorful.
The status of wood ginger can be benchmarked with coriander, so it is recommended that tourists from other provinces be cautious about trying wood ginger seed oil!
Fresh sour also needs fresh fish. Fresh rice carp, catfish, grass carp or yellow spicy diced are usually used as the source material, and when the fresh fish meets the sour soup, a majestic sour soup fish is ready to reveal its color and aroma.
The delicacy of the fish meat and the rich and fresh soup base are integrated with each other, and the fish meat has its own fresh flavor, but also adds a bit of sour flavor under the blessing of heat. Then dipped in Guizhou's unique paste pepper dipped in water, the collision of sour and spicy, which is the unique sour and spicy secret book in southwest China.
The rugged mountain road and humid climate of Guizhou will also be impressed by the steaming sour soup fish in front of you, becoming warm and powerful.