Sour soup fish (Chinese: 酸汤鱼; pinyin: suān tāng yú) is a representative dish of Guizhou Province, China.[1] It originated from the Miao ethnic cuisine in Qiandongnan Miao-Dong Autonomous Prefecture several hundred years ago.[2] Sour Soup Fish is commonly served at Miao weddings, baby's first month celebrations, gatherings, and when entertaining guests.[2][3] The sour soup is made by fermenting glutinous rice flour and simmering it with locally grown cherry tomatoes from Guizhou. The soup is then cooked with carp, grass carp, or black fish and seasoned with chili, Sichuan peppercorn, salt, and other spices. Sour soup fish is popular for its tender fish meat and delicious sour flavor.[4] Additionally, there is also a variation of the dish that uses pickled tomatoes as an ingredient for the sour soup. It is cooked with carp, soybean sprouts, bamboo shoots, tofu, and served with fermented bean curd, cilantro, and chili as dipping sauce.[5]
References
edit- ^ "酸湯魚". 在重慶日本国総領事館. Archived from the original on 2022-07-31. Retrieved 2022-09-16.
- ^ a b 玉灵 (1998-08-15). "苗族酸汤鱼". 中国酿造. Archived from the original on 2022-09-19. Retrieved 2022-09-17.
- ^ "何と言っても酸湯魚！長テーブルに貴州料理並ぶミャオ族の宴会". 人民網. 2021-04-28. Archived from the original on 2022-08-29. Retrieved 2022-09-16.
- ^ 何琳 (2007-10-01). "爱上贵州酸汤鱼". 中国保健营养. Retrieved 2022-09-17.
- ^ "贵州酸汤鱼 开胃助消化". 温州瞭望. 2009-12-23. Archived from the original on 2022-09-19. Retrieved 2022-09-17.