Sandu flavor suan

Sandu flavor acids include capsicum acid, bamboo shoot acid, fish acid, shrimp acid, smelly acid, and various hydrochloric acids, among which capsicum acid is the most distinctive. Sandu people have a tradition of eating acid since ancient times, and they are known as "three days without eating acid, walking to salvage it." Eating and making acid is handed down by the ancestors of the Shui people, so they like eating it very much. Sandu Chili peppers are sour, red and sour, slightly sweet, with unique flavor and characteristics. Seasoning dishes can strengthen the taste and promote digestion. Its production method is very simple, and it doesn't need any superb technology or precious seasoning. Just wash the bright red raw pepper, add a little ginger and grind it into spicy paste, put it into a earthen jar, add a little sweet wine, seal the jar cover, and put water in the jar plate to seal it, and it will ferment and turn sour after more than ten days. Capsaicin can be eaten raw, used as seasoning for cooking, cooked sour soup, cold salad, and boiled water to quench thirst. Farmers' friends can quench their thirst by pouring a pot of boiling water with a little chilli acid and adding a little salt when they are working in the mountains or harvesting in the fields in summer. Sandu Chili acid has a long history. It is said that in the middle ages, the areas where the Shui people lived were very short of salt, the food was tasteless and people were powerless. In desperation, the ancestors of the Shui people had to mix red pepper with glutinous rice, add boiled water, pour it into the jar and seal it. After more than ten days, they tasted it in the jar, which was actually very good, sour and slightly sweet. Since then, the Shui people have learned to make acid and alleviated the difficulties caused by salt shortage. It is also said that due to geographical and environmental factors, the climate is hot and humid, and food is not easy to preserve. In order to adjust meat and balance the demand of vegetables in the slack season, compatriots of all ethnic groups living here have explored and produced sour food in their long-term life practice. It can be seen that sour food is a dietary custom developed by the Shui people to adapt to the environment and adapt to local conditions. Sandu Capsaicin is not only good in color, aroma and taste, but also makes you look pleasing to the eye. It tastes sour and spicy, and it stimulates your appetite in red. It also has profound connotation of national food culture, and at the same time adds extraordinary splendour to China's long-standing food culture. My friend, welcome to sandu county, a place as beautiful as Phoenix Feather. Appreciating the rich food culture brewed by the Shui people over the years and rewarding the delicious food made by the Shui people will make you linger for a lifetime.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)