Miao Ethnic Cuisine — Sour Soup (Miao Zu Suan Tang / 苗族酸汤)

Guizhou Province — Miao ethnic minority tradition

The Miao ethnic minority of Guizhou Province have a sour soup tradition that predates vinegar use in the region — the sourness comes from fermented rice water and tomatoes (now the primary souring agent). Guizhou sour soup fish (suan tang yu) is the flagship: whole fish simmered in bright red or white sour tomato broth with Sichuan pepper, wild pepper, and herbs. Completely different from the soy-based Han Chinese cooking mainstream.

Bright, fruity-sour, fresh sourness from fermented tomato or rice — completely unlike the vinegar-based or citrus-based sourees of other traditions; indigenous flavour with extraordinary complexity