It is wrong to make rice flour fermented products such as sour soup. It is wrong to ferment at low temperature. The longer the time, the more nutrients are lost. According to the query correlation, sour soup is a kind of coarse noodle-like fermented rice flour food made by fermenting corn with water mill. When making sour soup, soak corn flour or broken corn in water and let it ferment naturally to produce sour taste. This process is very dangerous and easily contaminated by pathogenic bacteria.

Sour soup, also known as soup, is a kind of coarse noodles made by fermenting corn with water mill, which is called sour soup locally. It is a special snack popular in eastern Liaoning, southeastern Jilin and eastern Heilongjiang in Northeast China.

North Sour Soup is a kind of coarse noodle-like fermented rice noodle food which is fermented with corn mill. Fermented rice flour products made in summer and autumn are easy to be polluted by Pseudomonas cocoanum, which can produce deadly rice fermentation acid. Boiling at high temperature can not destroy the toxicity, and there is no specific treatment drug after poisoning, and the mortality rate is over 50%. The main reason for the poisoning of fermented rice flour is the use of moldy and deteriorated raw materials. Although the chance of being contaminated by pathogenic bacteria can be reduced by selecting fresh and moldy raw materials and changing water frequently, the best preventive measure to ensure life safety is not to make or eat fermented rice flour food.