1931s中國貴州苗家酸湯魚Miaojia sour soup fish in Guizhou, China

苗家酸湯魚是中國民國時期，貴州少數民族苗族的一道傳統美食。苗家酸湯魚是以蕃茄（或米酸）發酸的酸湯，配上魚香草、酸笋、鹽、葱、猪油等調料，製作成酸湯鍋底，再把魚（可選江團、黃辣丁、烏江魚）整條放入酸湯中煮食，煮好後，整個酸湯魚色澤鮮紅，味道酸辣，可以先喝一碗酸湯，胃口大開，把魚肉配上糊辣椒、豆腐乳、大蒜、木薑油、花椒、蔥花的蘸料食用，酸辣美味，十分獨特。

Miao Ethnic Sour Soup Fish is a time-honored traditional food of the Miao people in Guizhou, dating back to the Republic of China period. Its soup base is brewed with sour flavor from tomatoes or fermented rice, combined with fish mint, sour bamboo shoots, salt, scallions, lard and other condiments. Whole fish options like longsnout catfish, yellow catfish and Wujiang fish are simmered in the sour soup. The cooked soup is bright red in color with a perfect blend of sour and spicy tastes. A bowl of hot sour soup can instantly whet the appetite. The fish is enjoyed with a dipping sauce mixed with charred chili, fermented bean curd, garlic, litsea cubeba oil, pepper and scallions, offering an exclusive sour-spicy flavor.