Sour soup is made of corn water milled and fermented a thick noodle-like staple, is a kind of northern traditional noodle, has a history of more than two hundred years. The actual fact is that it's a very good idea to have a good deal more than just a few of these kinds of a lot more than just a few of them. The food is very popular in the northeastern region of eastern Liaoning, southeastern Jilin and eastern Heilongjiang. The taste is delicate, slightly acidic, and has a light wine aroma. Historically, it was a food often eaten by the Manchu people, and in Manchu it was called ? Gege Dou?

Specific production process: the production process is to soak the crushed corn for more than ten days, so that it naturally fermented, when a slightly sour flavor, fish out of the ground into a paste, remove excess water and put in a cool place or put it in the outdoor freezer, when it is necessary to eat, the pot of water boiled, will be blanching into the pot of soup noodle dough, the surface of its translucent and fished out, and then a spoon or chopsticks to break up the dough, and then Slowly pour boiling water on the dough, while pouring and stirring, after this step, again the pot of water to boiling, and then take out the right size of the dough in the middle of both hands, and then the fingers of both hands pressed down hard, so that the dough into the soup set sandwiched between the fingers, and then the dough inside the set of the soup thrown into the pot, when cooked, ? Sour soup? is ready. If you don't have a soup jacket, use both hands to clench the dough. Clutching the dough with both hands. This process is called "clenching". Clutching soup?

Sour soup is a kind of fermented noodle, thick noodle-like. It takes a long time to ferment during the process of making sour soup, and the process is likely to mix in other stray bacteria, and the people in the news got food poisoning precisely because they consumed sour soup mixed with harmful bacteria.

Sour soup is a popular fermented pasta, thick noodles, because it is fermented food, there is a slightly sour flavor and a light wine flavor, the taste is delicate and smooth, very popular in some areas, such as the northeastern Liaoning, southeastern Jilin and eastern Heilongjiang. Sour Soup Zi needs to be fermented for a long time to make it. After making the dough, you can store it in the refrigerator and use it as you like.