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
{"Sour broth types: white sour (bai suan tang) from fermented rice water; red sour (hong suan tang) from sun-dried sour tomatoes","Fish must be fresh — the sour broth is not designed to mask quality","Tofu, bamboo shoots, and wood ear mushrooms are standard additions","Mao Guo (毛果) — a wild Guizhou pepper — adds distinctive local aromatics unlike anything in Han Chinese cooking"}
{"The white sour broth requires fermented rice water (mi tang) which takes 2–3 days to prepare","Wood-fire cooking is traditional — the charcoal smoke character distinguishes Miao cooking from urban adaptations","Guizhou sour fish has been named as one of China's most distinctive regional dishes by food scholars"}
{"Substituting vinegar for the fermented rice sourness — completely different flavour character","Over-spicing with Sichuan chillies in a non-Guizhou style","Ignoring the herb garnishes — fresh coriander, shiso-type herbs, and local greens are essential"}
Land of Plenty — Fuchsia Dunlop; Chinese ethnic minority cuisine sources