Before going to Guizhou, I had heard of "Guizhou Sour".

When I arrived in Guizhou, I tasted the food all the way and found that it was always more spicy than sour. Most of the food was spicy. It wasn’t until I entered Miao Village that I tasted the unforgettable fish in sour soup.

Many days later, the lively scene of entering the village that day is still rolling in my mind.

In the square in front of the village gate, there is a grand ceremony of playing Lusheng and toasting. It is the "barrier wine" to welcome guests. They drink first before entering the village. Visitors can taste wine and take photos at will. That umbrella, that ethnic costume, that Lusheng song and dance... What a beautiful painting.

The "Langui Village" where I stayed has a black window overlooking the river. The Miao people call it Beauty Pavilion, and there is a saying: "Beauties sit in the Beauty Pavilion, beauties sit in the Beauty Pavilion, Beauty Pavilion, Beauty Pavilion There is a saying about "rewarding beauties".

The most exciting thing is the long table dinner.

That is the unique welcome gift of the Miao family. A very interesting toasting scene: a row of girls singing, a row of boys playing Lusheng, singing and holding wine, there are three or more people, one after another from top to bottom, there are four or five bowls, one bowl at the bottom Aiming at the guest's mouth... After drinking, he quickly took a bite of food into his mouth.

There were many good dishes on the table, but I only remembered the fish in sour soup.

That spicy, that sour, so sour and fresh, almost overpowering the spiciness. The weather in Guizhou is not hot, just over 20 degrees Celsius, and it’s still a bit cool when it rains. Drinking this soup warms the heart and refreshes the mind. It can remove dampness and coldness on rainy days. It feels like all the cells in the body are mobilizing positive energy. All colds and stomach colds are gone!

The pickled fish eaten at home is simply incomparable to Miao’s pickled fish.

Miao's acid has its own unique preparation method: mix a small amount of flour and rice water in advance, heat it over a slow fire and stir continuously until it is almost boiling, then pour it out. Enter the earth altar and cover the mouth of the altar with straw. After five or six days, the rice water has turned sour and can be used for cooking. You can also add new rice water to the jar and use it next time. There are three raw materials for making acid: rice water, tomatoes, and fermented peppers.

The Miao family’s method of making fish in sour soup is also unique.

First, wash the fish, remove the dirt, chop it into pieces, put it in a cold water pot, add seasonings and aged vinegar (it is better to use special aged fish acid), and bring to a boil. This is fish in cold water sour soup. Another method: select a few carp from the rice fields during the rice harvest season, do not break the belly to remove the impurities, only open a small hole to take out the gall, put it into a pot of boiling water with seasoning, and cook until the back of the fish cracks. This method is Lianxin Sour Fish Soup.

Miao’s fish in sour soup is so delicious that people who have never eaten it cannot understand it.

I heard that there is a legend about sour soup. According to legend, in ancient times, there lived a beautiful girl named Ana on Miaoling Mountain. She was good at singing and dancing, and could brew fine wine that was as fragrant as orchids and as clear as sweet springs... Boys from hundreds of miles away came to woo her.

For those who come to court, Ana will pour a bowl of home-brewed wine. Those who are not favored will only feel that the wine tastes very sour, and their hearts feel cold, but they are not. Leave.

As night approaches, the reeds are played and folk songs are played. The boys call the girl to meet her with folk songs in front of and behind the house. The girl sings through the fence: "Sour Soup" Oh, sour man... Betel nut bears no fruit in March, orchids have no fragrance in September, loving mountain springs turn into fine wine, and heartless fine wine turns into sour soup...

There is a folk song in Guizhou : "If you don't eat sour food for three days, you will feel trembling when you walk." It means that sour soup nourishes people, and if you don't eat it for one day, you will feel nervous.

Every Miao family has sour soup. The sour soup is brewed with clear mountain spring water and home-grown fragrant glutinous rice. It has a unique taste, sour and delicious. No wonder there was a group of over 90-year-old people singing during the performance that day. Their unique voices were shocking. As clear as a mountain spring, as calm as a mountain, the essence of heaven and earth, the sun and the moon, bestows health and longevity on the Miao family.

The Miao family’s fish in sour soup has endless aftertaste. p>

The high mountains and clear springs in Guizhou are even more unforgettable. It feels like seeing the Miao girl singing and toasting and serving food again. I drank bowl after bowl of fish soup.

We also sang along: On the Jinshan Mountain in Beijing, the Awa people sing new songs... There are also Miao dialects that I can't understand. It is said that the whitest and whitest is snow in winter, and the sweetest and sweetest is sugar. Sugar cane, the most beautiful thing, is fish in sour soup...

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