Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T02:59:25Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 10:59, 23 September 2026
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	'''Sour Fish Soup''' (Simplified Chinese: 酸汤鱼; Traditional Chinese: 酸湯魚; Pinyin: ''Suān tāng yú'') is a Guizhou specialty of freshwater fish simmered in a brightly sour ~~broth—often tomato-based or fermented rice/vegetable sour—central~~ to Miao and Guizhou ~~restaurant~~ culture ~~on [[Guizhou Food]]~~ and ~~popular~~ nationwide.		'''Sour Fish Soup''' (Simplified Chinese: 酸汤鱼; Traditional Chinese: 酸湯魚; Pinyin: ''Suān tāng yú'') is a [[Guizhou Food]] specialty of freshwater fish simmered in a brightly tart sour broth—central to Miao and wider Guizhou table culture and now a nationwide restaurant category. Kaili and Qiandongnan branding are especially strong in heritage and tourism talk; home and shop formulas differ, but the sour-broth identity stays constant.<ref name="zhw">[https://zh.wikipedia.org/wiki/%E9%85%B8%E6%B1%A4%E9%B1%BC Chinese Wikipedia: 酸汤鱼]</ref>

	== Characteristics ==		== Characteristics ==

	~~Broth~~ is ~~tart~~ and aromatic with chili heat; fish is tender in the hot pot. ~~Sourness differs~~ from Sichuan [[Suan Cai Yu]] ~~pickled~~-~~vegetable fish~~.		The broth is assertively sour and aromatic, often with chili heat and mountain herbs; fish cooks tender in the hot table pot. Guizhou cooks speak of related sour bases: '''white sour''' from fermented rice-water traditions and '''red sour''' built on local small tomatoes (毛辣果) with chili, sealed and naturally fermented. Wood ginger (木姜子) and other regional aromatics appear in many encyclopedic descriptions. The sourness is fermented or tomato-forward Guizhou sour—not the pickled mustard-green profile of Sichuan [[Suan Cai Yu]].<ref name="zhw" /><ref name="pd">[http://paper.people.com.cn/rmrbhwb/html/2024-10/31/content_26088298.htm People's Daily Overseas Edition: Guizhou sour soup note]</ref>

	== Ingredients (overview) ==		== Ingredients (overview) ==

	~~Freshwater~~ fish~~, sour soup base~~ (~~tomato~~ and/or ~~fermented~~ sour), chili, tomato, herbs~~, scallion. Hot~~-pot ~~table~~ service ~~is common in restaurants~~.		Encyclopedic overview only: freshwater fish (local carp lines are often named in Kaili talk); white and/or red sour soup bases; chili; tomato; herbs and wood ginger; table sides such as bean sprouts or tofu in restaurant hot-pot service. No recipe steps here.

	== History and culture ==		== History and culture ==

	Guizhou ~~regional icon that spread~~ through ~~restaurant chains across~~ China; pairs culturally with [[Silk Doll]] ~~street snacks on~~ [[~~Guizhou Food~~]].		Sour soups are long embedded in Guizhou Miao foodways as everyday and festive cooking, then scaled through provincial restaurants into a national chain-friendly hot-pot format. Soft heritage framing: Kaili sour-fish making craft appears in China’s national intangible cultural heritage inventory (2021 listing commonly cited in ICH portals)—useful as cultural recognition, not as a single authorized industrial formula.<ref name="ih">[https://www.ihchina.cn/project_details/23598/ China ICH: Kaili sour fish soup craft project]</ref>

			On [[Guizhou Food]] maps the dish pairs culturally with street icons such as [[Silk Doll]] without merging categories. Explicit non-merge with Sichuan pickled-vegetable fish and with northern [[Hot and Sour Soup]] starch-thickened bowls.

	== Serving and variations ==		== Serving and variations ==

	Communal hot pot / soup meal with rice. ~~See [[~~Guizhou ~~Food]] and [[Silk Doll]]; contrast [[Suan Cai Yu]]~~.		Communal hot-pot or large soup meal with rice; restaurant chains vary chili level and sour-base blend. White-sour, red-sour, and mixed pots all circulate. Keep the Guizhou sour identity clear when ordering “sour fish” outside the province.

	== See also ==		== See also ==
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	* [[Suan Cai Yu]]		* [[Suan Cai Yu]]
	* [[Hot and Sour Soup]]		* [[Hot and Sour Soup]]
			* [[Changwang Noodles]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

			== References ==
			{{reflist}}

Admin: [CFWK] create Sour Fish Soup (Round11 P4 dish)

2026-09-22T10:36:58Z

[CFWK] create Sour Fish Soup (Round11 P4 dish)

New page

{{#seo:
|title=Sour Fish Soup (酸汤鱼) - Chinese Food Wiki
|keywords=Sour Fish Soup,酸汤鱼,Guizhou Food,suantang yu
|description=Sour Fish Soup is a Guizhou specialty of fish cooked in a bright sour broth, a national restaurant favorite.
}}

{{Infobox chinese food
| alternate_name = Guizhou sour soup fish; Miao sour fish; suantang yu
| pinyin = Suān tāng yú
| type = Sour fish hot pot / soup
| course = Main
| country = China
| region = Guizhou
| other = Guizhou tomato or fermented sour broth fish; national restaurant hit
}}

'''Sour Fish Soup''' (Simplified Chinese: 酸汤鱼; Traditional Chinese: 酸湯魚; Pinyin: ''Suān tāng yú'') is a Guizhou specialty of freshwater fish simmered in a brightly sour broth—often tomato-based or fermented rice/vegetable sour—central to Miao and Guizhou restaurant culture on [[Guizhou Food]] and popular nationwide.

== Characteristics ==

Broth is tart and aromatic with chili heat; fish is tender in the hot pot. Sourness differs from Sichuan [[Suan Cai Yu]] pickled-vegetable fish.

== Ingredients (overview) ==

Freshwater fish, sour soup base (tomato and/or fermented sour), chili, tomato, herbs, scallion. Hot-pot table service is common in restaurants.

== History and culture ==

Guizhou regional icon that spread through restaurant chains across China; pairs culturally with [[Silk Doll]] street snacks on [[Guizhou Food]].

== Serving and variations ==

Communal hot pot / soup meal with rice. See [[Guizhou Food]] and [[Silk Doll]]; contrast [[Suan Cai Yu]].

== See also ==

* [[Guizhou Food]]
* [[Silk Doll]]
* [[Suan Cai Yu]]
* [[Hot and Sour Soup]]
* [[List of dishes (A-Z)]]

Sour Fish Soup - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Sour Fish Soup (Round11 P4 dish)