Kaili sour soup – “White Sour Soul” of the Qingshui River
National Intangible Heritage 2021 • 5× Yogurt Probiotics • Top-3 China Hot Pot Base
Sour Soul of the Qingshui River
Upper Yuan River, 1,000m elevation drop. Terraced valleys, karst springs, pollution-free.
Miao ancestors fermented rice soup to replace scarce salt.
🏞️ Local Saying: “Three days without sour, legs jump up and down”
White sour soup: Rice base, heavy aroma, fresh.
Paired with rice-flower fish from river terraces – “fish and rice symbiosis”.
Kaili Sour Soup: A Taste of Heritage
2021
National Intangible Heritage: Kaili Sour Soup Fish
2025
Provincial Heritage: Sour Soup Production Technique
Qingshui River shapes microbial ecosystem. White sour soup = clean, probiotic-rich.
Red = Mao chili, throat-refreshing. Leishan fish sauce = sour-spicy-sweet-salty-fragrant.
From Miao Village to Global Market
- Automated lines → standardized production
- Red sour soup base: Top-3 in China
- Derivatives: sour soup drinks, pre-made dishes, instant packs
- B2B export: clean label, shelf-stable, private label ready
🌍 Guizhou Goods Out of Mountains: Cultural export via flavor
