Sour fish

Sour fish, a unique food of the Miao people, tastes sour, delicious, spicy, and whets your appetite. Generally, the specialty pickled peppers and many local nutritious Chinese herbal medicines are added first, and tomato acid is used to cook the natural sour soup, and then the washed live fish are put into the pot to cook. Sour soup is made from cooked rice swill, and the best sour soup should be white.

The clear sour soup tastes sour and slightly less mellow. In addition, the tomato-soaked red sour soup completes the taste. If you add some bean sprouts, small bamboo shoots, wild onions and other auxiliary ingredients, the flavor will be more unique. Dongxiang pickled fish is a traditional salted fish food refined and processed by farmers in Dongxiang, Qiandongnan Prefecture. It can be stored and eaten for a long time. This kind of pickled fish has a unique flavor, consisting of six flavors: salty, spicy, fragrant, sour and sweet. It tastes crisp, tender, fragrant and nutritious. Pickled fish can be eaten right out of the bucket, or fried, grilled, or deep-fried. It has the effects of appetizing, promoting fluid production, aiding digestion, strengthening the spleen and appetizing. Dongxiang pickled fish has a long history. It is said that it was once a tribute, but now it is famous both inside and outside the state.

It is said that pickled fish, which has been used for more than ten years, is a special medicine for treating enteritis and diarrhea. Stir-fried snails with sour pig's feet and raw snails with ginger, sour bamboo shoots, potatoes, etc. It’s the best-selling beer on the beach during the summer. Tofu is a delicious, tender, nutritious vegetable and an excellent health food. Pumpkins are widely grown in Zhuang areas. Its flowers are sweet, and its pollen contains protein, amino acids and vitamin B enzymes, which can relieve fatigue and increase youthful vitality. It is also a supplementary food for beauty.