Sour soup

Sour soup is a pure Manchu snack, and it is also made of corn flour. Its shape and color are similar to those of prickly heat, thicker and lighter than those of prickly heat. Because after fermentation, the taste is much more sour than prickly heat. Its method is to soak the corn in water for about a week, then grind it into water, then filter out the coarse dregs in the water with a fine-grained cloth bag, and then put the fine flour left after filtration in a jar for fermentation, and then take it out when it is a little sour, and it becomes noodle soup. Now this sour soup can be eaten not only in Manchu peasant households, but also in Manchu-style restaurants in the city. Accustomed to eating big fish and meat, it's really right to eat sour soup suddenly and then order small pickles or vegetables.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)