Xiashang Sour Fish Soup

Xiashang Sour Fish Soup

　　Xiashang Sour Fish Soup

　　Xiashang Sour Fish Soup is one of the four famous dishes of southeastern Guizhou and is well-known both within and beyond the province. It is often served to honored guests or distinguished visitors in Majiang. Its characteristics are as follows: The dish uses wild live fish or farmed fish from the Qingshui River, such as jiao jiao fish, carp, salmon, gongzi fish, catfish, etc. The soup is made from rice vinegar or chili vinegar mixed with ginger, garlic, tomatoes, Sichuan peppercorn, monosodium glutamate, and fish mint. It is a purely natural green food, with appealing color, aroma, and taste. The fish is tender, the texture is pleasant, the soup is fresh and appetizing, can increase one's appetite, and even enhance the amount of food eaten — it is truly a rare and excellent delicacy.

　　Preparation Method for Xiashang Sour Fish Soup:

　　Main Ingredient: 1 kg mandarin fish

　　Ingredients: 2500 ml red sour soup, 100 g Guangdong vegetable segments, 250 g green pepper slices, 100 g tomato slices, 50 g lard

　　Seasonings: 10 g salt, 30 g roasted chili powder, 10 g shredded ginger, 10 g minced ginger, 8 g chopped scallions, 10 g mashed garlic, 25 g garlic cloves and mint, 5 g Sichuan peppercorn grains, 5 g litsea cubes

　　Preparation Process: Scale and gut the mandarin fish, remove the scales, gills, and internal organs, wash clean, then place in a pot. Add the sour soup, Guangdong vegetables, tomato slices, green pepper slices, shredded ginger, garlic cloves, litsea cubes, Sichuan peppercorn grains, and 5 g salt. Cook over heat with lard until done. For the dipping sauce (serving 10), mix 30 g roasted chili powder, 10 g minced ginger, 8 g chopped scallions, 10 g mashed garlic, 25 g mint, and 5 g salt with the sour soup.

　　Flavor Profile: Salty and savory, with sourness

　　Features: Tender and fresh fish, delicious and flavorful broth