Kaili, the capital of Miao and Dong Autonomous Prefecture in Qiandongnan, Guizhou Province, has a high content of negative oxygen ions in the air and a pleasant climate. The annual average temperature of the whole city ranges from 14.1 to 16.5℃, with the hottest month in July, with an average of 23.9 to 32.2℃, and the coldest month in January, with an average of 2.1 to 7.9℃, with distinct seasons.
here, the natural scenery is beautiful, and there are beautiful scenery everywhere. With rich national culture, there is a big festival every month and a small section every week, which is a veritable "hometown of 1 festivals".
Kaili has been awarded as "Excellent Tourist City in China", "National Greening Model City", "National Health City", "1 Most Happy Cities in China" and "Top Ten Ecological Civilized Cities in China" and so on.
Because of its superior natural environment, it was praised by UNESCO as "the last habitat of human tired mind" more than 2 years ago.
There are mountains and forests everywhere. For thousands of years, people of all ethnic groups who have lived in the mountains have created all kinds of original delicacies through hard work and wisdom, which have been handed down from generation to generation.
Today, the tour of original food in Qiandongnan begins. This article introduces the "sour soup fish" which is a geographical symbol in Qiandongnan.
When it comes to "fish in sour soup", friends who have tasted it must know "Kaili", because the origin of fish in sour soup is in Qiandongnan, and it is famous for its sour soup fish restaurants everywhere in Kaili. In 29, when selecting the special hot pot bottom materials in China, Kaili red sour soup was recognized as the special hot pot bottom materials in Guizhou by China Food Association, and was listed as the three special hot pot bottom materials in China along with the hot pot bottom materials of instant-boiled mutton in Inner Mongolia and Chongqing hot pot.
Sour soup fish needs to be eaten in hot pot. Its base material is made of sour soup with moderate acidity, and it is accompanied by a series of spices unique to Qiandongnan. Its taste is fragrant and attractive, and its appetite is wide. Sour soup fish meat, fresh and refreshing, smooth and crisp, no fishy or muddy smell, you can't stop eating it! Fish, rich in high protein and lecithin, is not greasy when eaten more, and there is no fat accumulation when eaten more, which is very popular among diners all over the world.
In southeastern Guizhou, almost every household knows how to cook fish in sour soup, which is not only an ideal food for guests from far away, but also a favorite home-cooked feast for local people.
In Beijing, Shanghai, Shenzhen and Guangzhou, whenever Guizhou people treat guests, they often invite friends to the local fish restaurant opened by Guizhou people to taste the fish in sour soup. Many friends who have tasted the fish in sour soup are hooked up after eating.
However, when you open a fish restaurant in sour soup in a different place, it is inevitable that the taste will not be authentic or authentic due to the difference in water quality or uneven herbs. Today, I will take you into the world of fish in sour soup, and at least you can identify the authentic and refreshing fish in sour soup through understanding.
as the name implies, the main raw material of sour soup fish is the making of sour soup, followed by the use of original fish as raw materials, and the unique vanilla spice prepared in southeastern Guizhou.
Sour soup is mainly divided into white sour soup, red sour soup and sauerkraut soup. These sour soups are all made from villages in the mountains and have been passed down for hundreds of thousands of years.
In rural areas, every household has a large porcelain jar, and white sour soup is kept in the porcelain jar all the year round. This white sour soup is made of rice washing water or rice soup as raw materials. The method is to add the same amount of boiled rice washing water or rice soup (not too thick) to the porcelain jar, and the rice soup is cooled and added to the porcelain jar. These rice soups naturally ferment in the old sour soup, and will mature the next day in summer, with saturated acidity; In winter, farmers will put porcelain jars next to the fire pond. Generally, the sour soup will mature in two or three days.
Mature white sour soup can be drunk directly, especially after working outside. When you get home, you can drink a ladle of homemade sour soup, which is slightly sweet and sour, with a faint fragrance of rice. That's the best summer drink! White sour soup, the acid of which is protein fermentation of rice soup, produces biological bacterial acid which is beneficial to human body and has no side effects.
Qiandongnan is rich in an original ecological tomato, which is called "Maola Fruit" locally. Its fruit is small, round and ripe red. Every year, from September to October, when the fruits are ripe, they are picked and washed, put in a jar with a water extension cover, spread a layer of fruits, and sprinkle with appropriate salt and high-alcohol liquor until the jar is full, the jar mouth is sealed with plastic paper, the jar cover is covered, and the jar is kept with water for daily extension.
After one and a half months, the pickled Maola fruit was fermented into red raw material of Maola fruit acid soup under the action of alcohol.
There are many kinds of pickled Chinese sauerkraut made in Qiandongnan, but as pickled Chinese sauerkraut used for sour soup fish, the "European dove vegetable" in Jianhe County and "Enlightenment pickled Chinese sauerkraut" in Jinping County are basically used. The production method is as follows: every winter, the unique large-leaf Chinese cabbage (a big leaf with a length of 1.2 meters and a width of about 5 centimeters) in Qiandongnan is washed, dried to 8%, and kneaded repeatedly during production.
after two months, the pickled cabbage is ripe. Features, fragrant and appetizing, but especially sour, if eaten directly, it is so sour that your teeth may not stand it!
Qiandongnan is located in the Yunnan-Guizhou Plateau. There are mountains, and naturally there are many rivers. The freshwater fish rich in these rivers are the main ingredients of sour soup fish. The most ideal ingredients are mainly carp, horned fish (yellow diced fish), silver carp, and Daoxiang carp (in spring, the fry are put in the rice field, and the fish eat worms, ears of rice and flowers and grow up with rice. When harvesting rice,
there are mainly litsea cubeba (litsea cubeba is squeezed into litsea cubeba oil, and the extract of litsea cubeba oil is our common perfume raw material, yes, the Dior and CHANEL brand perfumes you use are made from the extract of litsea cubeba oil), fish coriander, spicy bird (sound) vegetables, wild Zanthoxylum bungeanum and so on.
The production of fish in sour soup is actually very simple. After preparing the above ingredients and raw materials, firstly, prepare sour soup, put one of the above sour soup or pickled cabbage into the pot, add water to adjust the acidity to a moderate level, add cut ginger slices and a small amount of hairy and spicy fruits, and spread two or two bean sprouts (non-genetically modified soybeans are cultivated with water, and the bean sprouts are authentic with dense roots, and the bean sprouts have a fresh-keeping effect), and then add mountain pepper (both Yunnan, Guizhou and Sichuan pepper).
Then, put in fresh fish with gills and viscera removed and washed (the fish is not chopped within half a catty, and the whole fish is cut into chunks), and then sprinkle with litsea cubeba, garlic sprout and onion … and the fragrant sour soup fish will make you feast!
Qiandongnan cuisine pays attention to the original way of eating, which also ensures that we can get nutrition when eating food, and it also allows the public to convey great happiness and pleasure through the original flavor of the food.
Today, it is the beginning of introducing the original food in Qiandongnan. In the future, we will show you plasma duck, spicy chicken, beef and mutton chafing dish, and various Miao and Dong foods. I believe that through the original food, you will know and understand Kaili and Qiandongnan, and I believe that you will set foot in Guizhou. The delicious food here will definitely make you linger ...
Kaili, a Guizhou dish that loves sour and spicy, is looking forward to setting off the world .. <