Acid Banquet

Acid Banquet

　　“To eat acid, go to Dushan—Dushan’s Acid Banquet is legendary.” The Acid Banquet is a signature feature of Dushan. The “Three Acids” of Dushan are renowned nationwide (the “Three Acids” refer to hydrochloric acid pickles, stinky acid, and shrimp acid). Among them, hydrochloric acid pickles are the most famous and are even exported overseas.

　　Hydrochloric acid pickles, commonly known as “jar pickles” among the people, are made primarily from leafy greens, combined with glutinous rice sweet wine, chili, rock sugar, salt, and crafted using the traditional techniques of the Buyi ethnic group. They have a bright color, a crisp and tender texture, and offer a delicious flavor. With a taste that is sour, sweet, salty, and spicy, they are rich in vitamins and help stimulate appetite, aid digestion, and enhance the desire to eat. These pickles are not only a healthy green food for leisure or banquets but also make a nutritious gift for family and friends.

　　　　Stinky acid is made mainly from golden trumpet flowers. The flower juice is extracted after fermentation, then brewed in a jar with glutinous rice sweet wine, litsea seeds, honeysuckle, and other ingredients. When served, it needs to be stir-fried with oil and combined with meats, tofu, vegetables, and more. During preparation, its aroma can waft for miles, and when eaten, it has a rich, thick, and fragrant taste. It helps stimulate appetite and improve the desire to eat.

　　　　Shrimp acid follows a production process very similar to that of stinky acid, but uses shrimp as the main ingredient. It has a rich aroma and a deliciously fresh taste. Among its dishes, shrimp acid beef and shrimp acid pork intestines are the most famous.

　　　　The Dushan Acid Banquet is meticulously designed and thoughtfully curated. Bringing together the “Three Acids,” it offers you an authentic and memorable feast of tangy delights.