You have stories, you have wine, I can accompany you for a night; you have sour soup, you have fish, I can cook a big pot of rice; come to Miaozhai you must taste the sour soup fish here, the fish is very tender, slightly sour, fragrant breath refreshing, crisp and delicious spleen and stomach, the taste is better than anywhere else.
Guizhou has always had such a folk song: "Three days do not eat acid, walk and salvage", the "acid" here is sour soup, everything can be sour soup. Therefore, sour soup has always represented the highest level of Guizhou cuisine, no vinegar and no salt, but pure and natural with "sour" and "salty" two types of taste. Sour soup fish is the first of the top ten famous dishes in Guizhou, if you do not eat sour soup, it is equivalent to not coming to Kaili.
There are thousands of kinds of fish under the sky, why can sour soup fish only be eaten in Guizhou? Because its raw material mao spicy fruit is a unique wild fruit (belonging to the tomato category) in the mountains of guizhou plateau, direct raw taste is slightly bitter and astringent, after fermentation, the sour soup is a different taste, coupled with spicy seeds with fresh small tomatoes, wood ginger seeds, bean sprouts and other side dishes, the aroma is overflowing in an instant, and the picky taste buds are fully opened.
Therefore, in "China on the Tip of the Tongue 3", the Miaojia sour soup fish is called guizhou's "intangible cultural heritage", a soup, a fish, and an ancient method that has been passed down for a hundred years, which has also made it a business card of Qianwei.
Fresh fish are killed on demand, usually river ball fish and yellow bone fish to choose from, before eating fish to drink a bowl of soup, there is a meaning of the next year's wind and rain. The sour soup is hot and into the throat similar to the taste of Tom Yin Gong, with a little green and a little sour, but it is smoother and fresher.
Gradually, the thick tomato flavor is intertwined in the mouth, sour and healthy spleen and stomach, and the aftertaste of the tip of the tongue is also sweet. After drinking the soup, it is time to start with the fish, in the Miao family customs, eating more fish is also a good intention every year, and the snow white fish meat that is soaked with soup is full of sourness, and I just want to quickly stuff it into my mouth and feel the freshness.
recommend:
Qianxiang Restaurant (First Store)
Location: 100 meters in the direction of The Wind and Rain Bridge No. 1
Recommended for:
1, golden crown good shop, 5 people set 190 yuan affordable amount
2. Ranked first in the popularity list of local cuisine in southeast Qiandong
3. Mango TV's "Into Guizhou" documentary filming featured famous stores
3 dishes:
Specialty Miaojia sour soup fish, Miaojia small stir-fried meat, rice wine, bacon stir-fried spring shoots, mountain wild vegetables, Miaojia yellow beef with skin
Village Road Kitchen (No.5 Bridge RiverView Restaurant)
Location: West Bridgehead of Wind and Rain Bridge, No. 5 Youfang Street
1, golden crown good shop, 4 people set 168 yuan affordable
2. Ranked 3rd in the praise list of Qiandongnan hot pot
3, living by the water and beautiful scenery,
Fish in sour soup, small stir-fried black hairy pig, Miaojia glutinous rice wine, dry pot beef, bacon platter