Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Kaili, Guizhou Province — Miao-Dong minority tradition
II
Description
The Miao-Dong sour soup tradition of Guizhou produces suan tang through long fermentation of rice water, tomatoes, or fish — a living culture of bacteria producing lactic acid over weeks. Kaili suan tang is the most famous regional variant: tomato and chili ferment for the base, cooked with fish (typically grass carp), vegetables and wild greens.
III
The Thread
—Korean kimchi jjigae — fermented base soup
—Burmese mohinga — sour fish broth tradition
—Thai tom kha — sour-aromatic soup concept
IV
Flavour Context
Bright, tangy, complex fermented acidity; mild heat; herbal freshness from wild greens; delicate fish sweetness
Pillars V — VII
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Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
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