Guizhou-Style Sour Beef Hotpot 贵州酸汤牛肉火锅

Guizhou's sour soup is a unique delicacy that embodies the regional culture and ethnic flavors of the area. This culinary style originates from the diverse ethnic customs across different regions and environments in Guizhou. In the province's food culture, spiciness is the soul, sourness its unique signature, and dipping sauces are an indispensable feature.

The sour soup hotpot, in particular, originated from the traditional cuisine of the Miao and Dong ethnic groups, especially beloved in the southeastern region of Guizhou. Long before the famous culinary documentary "A Bite of China 3" aired, sour soup hotpot had already made a significant impression on many. The sour soup used in cooking this dish, vastly different from the pickled vegetables used in Chongqing's sour fish, is primarily made from fermented red sour, known for its rich taste and vibrant red color.
There are two main types of sour soup in Guizhou: red sour and white sour, with red sour commonly used in sour soup hotpots. To enhance the flavor and aroma, wild tomatoes are often used as an ingredient, making the soup richer and more aromatic. The Miao people have a saying, "Three days without sour, and we walk with less spring in our step," vividly expressing their fondness for red sour soup. This red sour soup has been recognized by the China Food Association as a Guizhou specialty, becoming one of the top three unique hotpot bases in China.

The bright red color, rich aroma, and spicy-sour taste of red sour soup whet the appetite. Many regions in China have a tradition of enjoying sour flavors, like the vinegar sourness in Shanxi, fruit sourness in Yunnan, and mixed sourness in Hunan and Hubei, but Guizhou residents are known to have the strongest affinity for sour tastes. Guizhou boasts a wide variety of sour ingredients and methods of preparation. To truly experience the sour taste of Guizhou, the best way is through its sour soup hotpot. In these hotpots, you can experience various sour flavors like red sour, white sour, shrimp sour, stinky sour, rice soup sour, spicy sour, pickled vegetable sour, fermented sour, bamboo shoot sour, and radish sour, each astonishingly unique and endlessly memorable. Importantly, the sour taste in Guizhou is always accompanied by spiciness, creating a unique sensory experience.

What's in the bx

Recommend purchasing separately for the best experience

1, Ginger
2, Tomatoes
3, Garlic
4, Chilli
5, Coriander
6, Soy sauce
7, Other meat, veg, soy-base products you may like for hotpot

Soup Base & Dipping:

220g x Iberian Pork Collar Slices
2-3 pcs x Spring Onion
2 packs x Guizhou-style Soup Seasoning
30g x Roasted Guizhou Chilli Flakes

Meat & Veg:

150g x Beef Flank Hotpot Slices
150g x Short Ribs Hotpot Slices
150g x Flat Iron Hotpot Slices
150g x Beef Shank Hotpot Slices
150g x Ox Tongue Hotpot Slices
200g x Beef & Pork Meatballs
100g x Enoki Mushroom
1/2 pcs x Chinese Leaves

Printed cooking instructions may be outdated. Please refer to our website for the most accurate information.

Cooking Instructions

Guizhou-style Soup Base

1, Cut the ginger into slices and the tomatoes into halves.
2, Add Iberian Pork Collar Slices to the heated pot. Fry them until golden.
3, Then, add ginger slices, tomatoes, and 2 bags of Guizhou-style soup seasoning.
4, Top up with boiling water. Your Guizhou-style hotpot is now ready!

Guizhou-Style Dipping

1, Wash spring onion, chilli and coriander, then chop into small pieces.
2, To make your dipping sauce: 1 teaspoon each of garlic paste, soy sauce, chopped spring onion, chilli and coriander. 2 teaspoon roasted chilli flakes. 2 tablespoon boiled Guizhou style soup broth. It’s ready to eat.

Cooking Time

Preparation time: 2 mins
Cooking time: 5 mins

Allergen

Soyabeans, Wheat