Manchu Sour Soup [Specialty of Huanren, Liaoning]

What is Manchu sour soup? Authentic specialty of Huanren, Liaoning: Manchu Sour Soup

Summary:Do you want to know what Manchu Sour Soup is? This article is a detailed introduction to the special product of Huanren, Liaoning Province - Manchu Sour Soup. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Manchu Sour Soup. The full text takes about 3 minutes to read, mainly including the basic introduction of Manchu Sour Soup

Basic Introduction of Manchu Sour Soup

Sour soup is a traditional flavor food of the Manchu people. It originated in Benxi area, extended to Kuandian, Xinbin, Tonghua, and even Changbai Mountain area as a staple food. Later, not only did the Manchu people love to eat it, but also Han and other ethnic groups started to eat it

In sour soup noodles, corn is soaked in water for about a week, and then ground into water, and the coarse dregs in the water are filtered out with fine cloth bags. Then the fine noodles left after filtering are put into a vat for fermentation. When there is a bit of sour smell, they will become Noodles in soup. When making sour soup, first boil half a pot of water, then rub the Noodles in soup into several balls and put them in the water to cook slightly, then pull them out, and the preparation is ready. First, stir fry the soup in a wok. After the soup boils, place the noodle soup in both hands. Then, place the noodle soup cover (a thin piece of iron rolled into a small iron tube, one and a half inches long, with the big head slightly thicker than the finger and the small head slightly thinner than the finger) between the thumb and index finger. Squeeze the noodle soup into the wok with force, and a strip will emerge. After squeezing the entire noodle soup, add some tender vegetables such as cabbage or spinach, and cook with salt and seasonings