Kaili Red Sour Soup

Kaili Red Sour Soup

Kaili Red Sour Soup is a Geographical Indication Protected Product.

　　Red sour soup is a traditional food of the Miao people in the Kaili area, with a history of over a thousand years. Its unique characteristics—color (bright red), aroma (fragrant), and taste (richly sour with a sweet aftertaste)—make it an appetite stimulant. Kaili Red Sour Soup has been awarded the status of a Geographical Indication Protected Product.

　　Red sour soup is a traditional food of the Miao people in the Kaili area, with a history of over a thousand years. Its unique characteristics—color (bright red), aroma (fragrant), and taste (richly sour with a sweet aftertaste)—stimulate the appetite and are especially effective for those suffering from indigestion or loss of appetite. There is a local saying among the people of Kaili: “Three days without sour food, and you’ll be stumbling as you walk,” which highlights the important role red sour soup plays in the local diet.

　　The “Yumeng” brand Kaili Red Sour Soup, proudly produced by Kaili Economic Development Zone Mingyang Food Factory, not only retains the traditional features of color, aroma, and taste but also offers a purer flavor and richer nutrition after scientific processing. The “Yumeng” brand Kaili Red Sour Soup follows traditional Miao sour soup brewing methods from the mountainous regions of Guizhou, combined with modern technology. It is crafted through double fermentation using high-quality local agricultural products such as red chilies, tomatoes, ginger, and glutinous rice. Scientific testing shows that this product is rich in beneficial organic acids—such as lactic acid (naturally fermented by natural lactic acid bacteria)—and vitamin C, as well as essential minerals including calcium, phosphorus, and iron. These components play an irreplaceable role in maintaining the excitability of nerves and muscles, balancing the body’s pH levels, and stimulating appetite.

　　The “Yumeng” brand Kaili Red Sour Soup has won numerous prestigious awards, including the “Gold Award at the China International Patent Technology and Products Fair,” “Most Popular Consumer Product Award at the Chongqing Famous and High-Quality Agricultural Products Exhibition,” “2008 Guizhou Provincial Famous Product Award,” “2003 First Guizhou Famous and High-Quality Agricultural Products Exhibition Famous Agricultural Product Award,” and “Qiandongnan Prefecture Consumers’ Favorite Product Award.” It is a healthy food with strong local ethnic characteristics, beloved by consumers.

　　Kaili Red Sour Soup

　　 Counties and districts within the protected geographical indication area include: Luzhen Town, Wanchao Town, Longchang Town, Wan Shui Town, Panghai Town, Sankeshu Town, Zhuxi Town, Dafengdong Township, Kaitang Township, Daxiashi Subdistrict, Ximahe Subdistrict, Chengxi Subdistrict, Ximen Subdistrict, Wanxi Subdistrict, Yatang Subdistrict, Kaihuai Subdistrict, Kaili Economic Development Zone (East District), and other current administrative regions under the jurisdiction of the Kaili Economic Development Zone.

　　 “Report of the Kaili Municipal People’s Government on Defining the Protection Scope of the Geographical Indication Product ‘Kaili Red Sour Soup,’” Document No. KFCH [2012] 60

　　 Guizhou Provincial Local Standard: “Kaili Red Sour Soup” (Draft)

　　Quality and Technical Requirements for Kaili Red Sour Soup

　　 I. Raw Materials and Their Requirements

　　1. Chili peppers: Fresh red chili peppers.

　　2. Tomatoes: Fresh tomatoes.

　　3. Ginger: Fresh ginger.

　　4. Garlic: Fresh garlic.

　　5. Glutinous rice: Locally produced glutinous rice.

　　6. Litsea cubeba: Litsea cubeba or litsea cubeba oil from the production area.

　　7. Production water: Water from the water systems within the production area, meeting national standards for drinking water.

　　8. All other raw and auxiliary materials comply with relevant national regulations.

　　II. Production Process and Key Technological Points

　　1. Production Process Flow:

　　Glutinous rice → Boiling → Cooling → Mixing with cooked rice ← Fermentation ← Mixing with starter ← Cooling → Steaming → Glutinous rice

　　 ↓

　　Raw material washing → Crushing → Mixing ingredients → Fermenting in pits → Dividing into jars → Mixing ingredients → Secondary fermentation → Maturation → Blending → Grinding into paste → Finished product.

　　2. Processing Key Points:

　　(1) Boiling: A water-to-glutinous rice ratio of 1:20, boiled for over 2 hours with constant stirring.

　　(2) Jar division: Using specialized fermentation jars.

　　(3) Secondary fermentation time: 1 to 3 months, stir once every 3 to 4 days.

　　III. Quality Requirements

　　1. Sensory Characteristics:

　　Item

　　Requirement

　　Color and Lustre

　　The product shall be bright red or contain white and yellow particles.

　　Texture and Form

　　The product shall be semi-solid, with a uniform, fine sauce body and moderate viscosity.

　　Odor

　　Free from off-odors or rancid smells.

　　Taste

　　Possess the inherent umami and spiciness of the product, with moderate acidity and saltiness.

　　Impurities

　　No visible foreign impurities to the naked eye.

　　2. Physicochemical Indicators:

　　Item

　　Indicator

　　Moisture/(%) ≤

　　90.0

　　Salt/(%) ≤

　　6.0

　　Amino Acid Nitrogen(%) ≥

　　0.20

　　Total Acidity (calculated as lactic acid)/(g/kg) ≥

　　25.0

　　Calcium(mg/kg) ≥

　　100

　　Phosphorus(mg/kg) ≥

　　120

　　Iron (mg/kg) ≥

　　15

　　3. Safety and other quality technical requirements: The product’s safety and other quality technical requirements must comply with relevant national regulations.