There is a famous saying in Qiandongnan Prefecture, "Don't eat sour for three days, walk to salvage" (sound lào cuān, dialect, meaning walking unsteadily, falling from east to west). Sour soup fish is very popular in various counties and cities of Qiandongnan Autonomous Prefecture, especially in Kaili City, so it is called Kaili Sour Sour Soup Fish. In fact, the sour soup for making sour soup hot pot can be divided into Miao Bai sour soup and Dong Hong sour soup. Now it has developed into a series of sour soup diets (such as sour soup chicken, sour soup duck, sour soup dog meat, sour soup mutton, sour soup beef offal, sour soup big fish head, sour soup pig feet, sour soup large intestine, sour soup ribs, sour soup snails and so on). ).
Miao white sour soup is generally made by adding leafless vegetables into rice soup or rice washing water, storing them in barrels, bamboo tubes, porcelain jars or altars, placing them next to the fire pond, adding rice soup or rice washing water every day when cooking, and then naturally fermenting.
The traditional method of making fish in sour soup of Miao nationality is to scoop a proper amount of sour soup and cook it in a pot. Put the carp in a clean water tank with pepper (because the smell of pepper can make the fish spit out all the internal organs in the abdominal cavity as soon as possible), hold the fish gills with your thumb, cut a knife horizontally at the joint between the fish's right gills and the fish's body (about half of it is broken), then break your hands, and put your index finger into the fish's abdomen to take out the impurities in the gallbladder and intestine, that is, put it into the boiled sour soup. Fish into the pot, jump a few times, open your mouth and suck the sour soup into your abdomen, and then transport it to all parts of your body. After the fish is cooked, add a proper amount of seasoning such as oil and salt, pepper, ginger, wood ginger flower or wood ginger, onion and garlic, fish coriander and so on, and cook for a while before eating. The soup is tender and delicious. Fish in sour soup will taste better if it is dipped in special Chili water.
The red sour soup of Dong nationality is different from the white sour soup of Miao nationality. The sour soup is mainly composed of tomato and red pepper, supplemented by pepper, mangosteen seeds, mint leaves and other ingredients, and is put in a crock for later use. Traditionally, the best way to cook Dong people's sour soup fish is the field carp when the fields are opened in October of the lunar calendar. When cooking sour soup fish, spices such as litsea cubeba, Polygonum hydropiper, garlic, spicy dang (Dong phonetic translation, called fish coriander in Chinese) should be added for seasoning. Among the spices, Mujiang is the most exquisite. As the saying goes, "Without Mujiang, there would be no Dong Jia sour soup fish". When eating fish in sour soup, you can also use tofu, leek, Cantonese cuisine, wild bright Cantonese cuisine, Mao Mao cuisine and Japanese knotweed grass (native to underwater) as side dishes, with rich fragrance and unique taste. At present, hot pot is often used to cook fish in sour soup. In addition to field fish, the wild fish in Qingshui River and Duliujiang River are more distinctive. Kaili Happy Forest Restaurant, Dongzhailou Restaurant, Majiang Si Xia, Chong 'anjiang, Jianhe Exhibition Hall, Lixian, Rongxian and Congxian are all good places to taste sour soup fish.