Miao-style sour vegetable soup

Miao-style sour vegetable soup

　　Sour vegetable soup is one of the signature dishes of Fenghuang Ancient Town. Not only does it taste great, but it also helps adjust the palate, stimulate appetite, and promote gastric acid secretion to improve digestion. Therefore, like blood-pasted duck, sour vegetable soup is one of the most distinctive main dishes in Fenghuang. To make it, cook vegetables such as leafy greens, Chinese cabbage, Chinese chives, bean sprouts, chili peppers, cucumbers, and radishes until they are almost done, then take them out and let them cool. Next, place them in a sour pickling jar, add some vinegar, spices, and cold water, seal it tightly, and keep it in a cool place. After about 7 to 8 days, the sour vegetable soup is ready. It is not only refreshing and thirst-quenching, but also helps stimulate appetite and aid digestion. When serving, prepare a dish of chili powder and add a bit of salt, fermented black beans, or monosodium glutamate as seasonings. This creates a delicious dish that combines sour, spicy, and salty flavors—tasty and appetite-enhancing.

　　In addition to vegetables, the Miao people’s sour soup series also includes unique items such as sour fish, sour meat, sour duck, and sour chicken. This way, the Miao people ensure they have meat and vegetables to eat all year round, and these dishes also serve as special treats for guests. Moreover, besides stimulating the appetite, sour soup can also induce sweating. Some people break into a sweat after eating it, which can help prevent colds. If you have the chance to visit Fenghuang, sour soup is an essential local delicacy not to be missed.