Zhaotong Pickled Vegetable and Red Bean Soup

Zhaotong Pickled Vegetable and Red Bean Soup

　　Red Bean Soup with Pickled Vegetables

　　In Zhaotong, whether you’re dining at a star-rated hotel or a roadside eatery, no matter if you’re wealthy or ordinary, there’s almost always one dish on the table that never gets old—red bean soup with pickled vegetables.

　　Making red bean soup with pickled vegetables is simple. Start with top-notch red beans from Zhaotong, rinse them thoroughly, and place them in a pot to cook. Once the water boils, lower the heat and simmer until the beans become soft and the soup thickens, releasing a wonderfully rich aroma. At this point, your base soup is ready. After preparing the red bean soup, chop up the pickled vegetables and stir-fry them with Zhaotong sauce, dried chili peppers, scallions, and ginger slices to bring out their fragrance. Then pour in the cooked red bean soup, add some ground pepper, and simmer for a few more minutes. The result is a steaming pot of aromatic, tangy, and refreshing red bean and pickled vegetable soup. The beans are soft and flavorful, the pickled vegetables sour and crisp, and the broth has a perfectly balanced tangy and spicy taste that stimulates the appetite. A few bowls of this soup over rice will have you sweating from the heat and completely satisfied.

　　Some people prefer to use dried pickled vegetables to make this soup. The red bean soup made with dried pickled vegetables has an even purer sourness and a long-lasting aftertaste that’s truly unforgettable. Today, private enterprises in Zhaotong have turned this red bean and pickled vegetable soup into a convenient packaged food product, which is now sold far and wide across the province and beyond.

　　Moving or pausing, time flies by

　　Never forcing a choice, yet always loving delicious food

　　It’s the radiant sparkle in life

　　Capturing those delicate and unique flavors

　　After tasting, a look of delight appears on the face