"Eat fish with skin and bones, soak rice with sour soup to make fat." This is a proverb of the Dong people in Guangxi, which shows the Dong people's preference for sour food.

In the Dong family, almost all dishes can be sour.

The most common pickling vat is pickled cabbage, which is pickled in an earthenware vat.

The raw materials used for pickles include vegetables from the vegetable garden, bracken, bamboo shoots, toon picked from the mountains, and small fish and shrimp caught in the river.

The pork slices are mixed with rice noodles and marinated in a vat to make sour food.

Dong sour fish is a traditional folk food of pickled fish in northern Guangxi.

Today, in the areas of Liuzhou Rongan and Sanjiang Dong Autonomous County, the tradition of pickled sour fish and sour meat is still preserved.

The method of pickling Dong sour fish is to wash the viscera of the fish, rub it with salt and put it in a bowl. After two days, take it out and dry it. Add appropriate amount of chili pepper, sweet wine grains, five spice powder, ginger and garlic and other condiments to the fish.

The belly jar is sealed and opened for consumption after two months.

It has aroma, sourness and sweetness, and the longer it is stored, the better it tastes.